How to Make Pork Stir-Fry

So we’re cooking a pork stir fry and it’s going to have some baby bok choy, onion, garlic, mushrooms, a little javanero pepper and I’m going to have a look in the fridge and see if there’s anything else I can find to put in there. For me the first step is to make a brine for the pork, brine is the salt water with some garlic, peppercorns and the like that will keep the pork really juicy when you cook it. To make the brine, I’m going to start with a quart of water. I’m going to throw some peppercorns in here, I can grate a little pepper in there just so that it has a little flavor. Salt is the active ingredient I would say in the brine. You’re going to put a bay leaf in here. Also put a crushed clove of garlic and then I’m just going to stir that up till the salt dissolves and I’m going put a little vinegar in it, that’s optional. Any kind of vinegar. I like cider vinegar because apples go great with pork and then you drop the pork in. Let that sit in there for about a half an hour. So I have everything prepped over here. We’re going to start making a little sauce here. The base is going to be orange juice and I’m going to put about a cup of orange juice, maybe a little less, probably a half a cup of orange juice, some soy sauce. So I’m just going to cut this ginger really fast, take the skin off of it and you don’t need too much ginger, probably about a tablespoon, it’s very pungent. Just minced should do it. About the same 1 clove of garlic and then I’m just going to throw in the ginger and the garlic into the orange juice. I’m just going to stir it all up. One of the things in my freezer is some frozen coconut milk and I can never use a whole can so I fill up an ice cube tray and I use about one ice cube every month or so when I’m making stir fry. So I’m going to take out the one ice cube and just drop that right in there. I’m going to put a little pepper in there and some salt as well. I’m going to put in about two tablespoons of peanut oil here and that pan has already been on high so it’s going to heat up real fast. So I’m going to throw in the carrots right now and the onions, just the root, the greens won't go in for awhile and again you want to leave this just on high heat for the whole time. Keep on stirring everything constantly. So we have this pork chop that we’ve brined. I’m going to take that out of the brine right now and I’ll just dry it with a paper towel. I’m going to trim the fat off the outside and just cube this pork chop and you want all the pieces of pork to be about the same size so it cooks evenly again. This pork as you can see here is really lean meat, there’s hardly any fat in it at all once you cut the fat off the edges so the stir fry actually is real nice, healthy. You might use a tablespoon of oil or two when you’re cooking everything but all in all, it’s a very healthy meal to prepare. And you want to cook the meat on each side. It should brown up nicely. You can see that meat starting to brown nicely. It’s going to take a little time though. I think we can throw the rest of the stuff, the onions and the carrots in to be done. So we’re going to put again the baby bok choy stalks in there. They’ll take a little bit of time to cook and we’re going to put the sugar snaps in as well and I’ll just stir that up and I think I can put the mushrooms in now. I think now would be a good time to add the javanero pepper into the stir fry, not the sauce and that’s going to give everything-the heat is really going to penetrate into all the food when we put it in the wok like that and you can use chili peppers, jalapenos, whatever you’d like. I’m going to throw in the baby bok choy leaves and they aren’t going to take any time at all really. I’d say, we’ll be plating this in less than a minute. I’m going to pour the sauce in and stir it. Again, you wouldn’t want to cook it for too long with this sauce because then everything will lose its crispiness and go to soggy really fast. Here we are. Really good, delicious.