Mongolian Pork, with Cauliflower Mash
This is a favourite recipe with the Palmdale staff… we’ve decided to share!
We love it because of the flavour, of course, but it is so very easy to make with ingredients most of us have in our pantry already. Besides, it’s really quite healthy, low in fat and carbohydrates, so it’s win/win.
You can choose to use Cauliflower Rice, instead of mash. But the mash is so much easier and the cooking time is much more forgiving – with none of that messy grating needed for the rice.
We’d really love to hear how you like this recipe. Let us know on our Facebook page, or…. just let us know next time you’re in the shop.
The recipe follows
Mongolian Pork with Cauliflower Mash
- 1 head of Cauliflower, chopped into florets and rinsed. Don’t throw away the stalks, they mash well.
- 1-3 tablespoons of butter or cream cheese (room temperature)
- A little milk, optional
- 800g Pork Fillets. Ask the guys to chop it up for you in stirfry slices.
- 1 -2 tablespoons of oil
- 1 Onion, chopped.
- 1 – 3 Garlic clove, chopped
- 2 teaspoons of Corn Flour
- 3/4 cup of water
- 3 tablespoons Soy Sauce, or Tamari
- 2 tablespoon Sweet Chilli Sauce (just a faint, light, bite. Add a small chilli chopped if you want more of a kick)
- 3 tablespoons of Oyster Sauce
- 2 tablespoon of vinegar
- Put the florets into a saucepan with water, similar to if you were cooking potatoes. Season if you would normally do that with your potatoes
- Cook until quite tender
- Drain well and return to the saucepan
- Dry a little over a low heat, tossing the florets once or twice
- Take off the heat and mash with a little butter or cream cheese.
- You might like to add a little milk to get a nice smooth texture. Depends on your Cauliflower Mashing arm strength 🙂
- The Mongolian Pork sauce is very tasty… but normally, for a non sauced meal, I add a tablespoon or two of Parmesan Cheese at this stage.
- Get the sauce ready…
- In a medium sized jug, add the cornflour and a little of the water – stir well.
- Continue to stir as you add the rest of the sauce ingredients (sauces, vinegar and the rest of the water)
- Set aside
- Are your Pork Fillet pieces a bit wet? Dry them on some paper towelling. They will not brown properly if they are wet..
- Bring a medium, deep sided, saucepan to a med/high temp and add a little of the oil
- Without crowding the saucepan, add a few of the pork pieces to the hot pan. This will only take a minute or two. Brown on each side and remove.
- Reheat a little more oil and repeat browning small batches of the meat until all of it is browned and set aside.
- Lower the heat to medium and add a little more oil. Add the onion and stir until translucent (3-4 minutes), or lightly browned (6-10 minutes) depending on how much time you have and how you like your onions.
- Add the Garlic and gently stir for 1 minute.
- Take the frypan off the heat and add the Pork pieces and sauce, stirring lightly to mix.
- Return your saucepan to the heat (still medium) and stir, slowly but constantly, until sauce comes to the boil and thickens.
- Lower temperature and simmer for 5 minutes.
- Serve with the Cauliflower Mash.
We’ve used Pork here – but it is also delicious with Lamb, Beef or Chicken!
Recipe courtesy of Palmdale Village Meats, Chicken and Seafood
Another way we’re happy to serve!
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