Pork fillet with celery & carrot

I’ve adapted this one from yet another Australian Womens Weekly cookbook (late 70s, early 80s vintage.) So I’ll copy out the recipe, and point out what changes I’ve made to it.


500g pork fillet (These days I just buy the pre-prepped pork stir fry.)
1 clove garlic
3 tsp cornflour
1/2 tsp sugar
1/4 tsp salt
1 tsp soy sauce
3 sticks celery (I use more)
1 small carrot (I use heaps more)

1 tbsp tomato sauce
1/2 tsp worcestershire sauce
2 tbsp water
1 tsp sugar
1/4 tsp salt
1 chicken stock cube
1 tbsp hoisin sauce
3 tsp bbq sauce
– Combine all ingredients.

Cut pork into 5 mm slices*  Combine crushed garlic, cornflour, sugar, salt and soy sauce in bowl, add meat, mix until combined, stand 20 mins.

Slice celery diagonally (I don’t, prefer straight cut), slice carrot thinly. Heat pan, add oil, when oil is hot, add meat, cook over high heat until golden brown. Add celery and carrot, cook further 1 minute, remove from pan. Drain excess oil from pan, add Sauce, stir over high heat until sacue boils and thickens. Add pork and vegetable mixture, mix well.

* I think this recipe was invented in the days before stir fry was really popular, and so I really now just cook it as I would a stir fry – definitely cooking the meat in batches.   Certainly pork fillet is probably more tender than your average tray of stir fry cut, but it’s more expensive, and of course there’s more work involved slicing it up. ( I still fossick through the stir fry mix to cut up any bits that are too big.)

** Last night I doubled the sauce recipe, and I either had a twitch with the salt (damn eyesight these days, squinting at measurements in recipe books!) , or the new bottle of hoisin sauce was saltier than the last, so be aware! Maybe reduce the salt.


One response to “Pork fillet with celery & carrot

  1. Linda

    I did make a comment but it went AWOL

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