Pork Loin in Honey Chili Glaze on Wok Vegetables

Remove the inner seed strands from the chili peppers and chop them finely. Heat honey slightly and add the chopped chili peppers. Season the pork loin with salt and pepper and fry it in a frying pan in oil until it is hot all around. Then coat the pork loin thinly with the honey-chili mixture and place it in the oven preheated to 150 degrees. Steam the pork loin for about 90 minutes, brushing it with the honey-chili mixture every 15 minutes.

For the stir-fried vegetables, cook the broccoli in water until al dente. Cut all other ingredients into tender strips. The longer the cooking time of the vegetables, the thinner the strips should be (i.e. Chinese cabbage thicker than carrots). Briefly toast the sesame seeds in a heated frying pan without oil, roughly chop the coriander, press the ginger through a garlic press.

When the pork loin is cooked through, heat the wok with sesame oil, first roast the onion, garlic and chili. Then add the vegetable strips and ginger – continue to fry for about 2-3 minutes. Add oyster sauce and honey to taste and mix with the roasted sesame seeds, briefly sauté until soft.

Add the coriander only on the plate.

Cut the pork carcass into 1 cm thick slices and arrange on the vegetables.

Harmonious red wine

Our tip: Use high-quality red wine for a particularly fine taste!

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