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Pork and apple stir fry


  • 750g 100% NZ trim pork fillet – cut for stir fry
  • 1 x medium brown onion – cut in half, then into fine strips
  • 1 x red capsicum – cut lengthwise, then into fine 30mm strips
  • 2 x apple (Granny Smith or similar), cored and thinly sliced – leave skin on for extra colour and flavour
  • 2 tbsp Japanese cooking rice wine
  • 1 tbsp white vinegar
  • 1 tsp coriander seed, roughly smashed under flat edge of a knife
  • 3 tbsp wholemeal flour
  • 1 tsp ground black pepper
  • 1 x garlic clove, smashed flat under knife blade
  • 2 tbsp canola oil
  • For more extraordinary recipes, visit The Extraordinary Kitchen

Pork and apple stir fry

  • Serving size: Serves 4
  • Cooking time: Less than 30 minutes

Make the sauce mix by combining the cooking wine, vinegar and ground coriander in a small container.

Mix the black pepper and wholemeal flour in a clean plastic bag. Add the meat and shake the bag so the meat is evenly coated.

Heat 1 tbsp canola oil in a hot electric fry pan. Add the coated meat, stirring constantly, until it is crisp and browned – about 3 minutes. Transfer to a bowl with a slotted spoon.

Add 1 tbsp canola oil to a hot wok. Add the onions and stir fry for 2 minutes. Add the sliced capsicum, apple slices and garlic. Stir fry for a further 2 minutes, then add the sauce mix. Return the pork to the mixture and stir until well it’s mixed and heated through.

Serve with preheated rice.

For more extraordinary recipes with 100% NZ pork, bacon and ham, visit

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