Pork With Stilton

Pork With Stilton
serves 4

Ingredients
350g/12oz boneless pork steaks,
cut into 1cm/1/2in cubes
plain flour for coating
25g/1oz butter
1 tablespoon white wine vinegar
75ml/3fl oz red wine
75g/3oz Stilton cheese, crumbled
salt and freshly ground black pepper

• Season the flour with salt and pepper. Dredge the pork thoroughly in the seasoned flour. Heat the butter in a frying pan, and gently fry the pork until lightly browned and cooked through. Remove from the pan using a slotted spoon, and keep warm.
• Drain the fat from the pan and pour in the vinegar and wine. Stir, scraping up all the meat residues, and bring to the boil. Reduce the heat to very low, and stir in the Stilton until it has melted. Taste and season with salt and pepper.
• Spoon the sauce over the pork, then serve immediately

White Pork With Pak Choi

White Pork With Pak Choi
serves 4

Ingredients
100g/4oz boneless pork shoulder
1 tablespoon cornflour
450g/1lb pak choi
3 tablespoons groundnut oil
1/2 teaspoon minced garlic
1/2 teaspoon minced fresh root ginger
1/4 teaspoon salt
50ml/2fl oz chicken stock
1/2 teaspoon granulated sugar
1 teaspoon dry sherry

• Slice the pork against the grain into thin strips about 5cm/2in x 1cm/1/2in. Combine the cornflour with 11/2 tablespoons water to make a paste.
• Separate the outer fleshy stalks from the centre stalk of the pak choi and discard the centre stalk. Wash the outer stalks and diagonally slice into 8cm/3in pieces.
• Swirl the oil around in a very hot wok. When the oil begins to smoke, add the pork and stir-fry for about 1 minute until the meat is seared. Add the pak choi, garlic and ginger. Stir-fry until the green leaves are bright and shrivelled, stirring constantly.
• Add the salt, stock, sugar and sherry. When the liquid begins to boil, cover the wok and steam for 30 seconds or less on high heat, until the stalks are tender but still crisp.
• Remove the meat and vegetables using a slotted spoon and set aside. Stir the cornflour paste into the remaining cooking liquid to make a light sauce. Serve immediately.