Who says Gluten-Free is limiting.
- 500 g pork loin fillet, no fat or silver sinew, cut into 8-10 slices across the fillet say 1cm thick
- ½ medium egg white
- 1 tbsp cornflour
- 1 pinch salt
- 4 tbsp vegetable oil
- 1 red pepper, de seeded and cut into strips
- 1 yellow pepper, de seeded and cut into strips
- 1 medium onion, very finely sliced
- 3 tbsp rhubarb compote, see recipe
- 2 tsp any vinegar
- salt and freshly ground black pepper
- 1 tbsp any oil, see recipe
- 50 g Ginger, chopped fresh
- 50 g minced lemon grass (jarred in oil)
- 500 g rhubarb, chopped in 1cm pieces
- 100 g caster sugar
- 100 ml water
- 2 tsp cornflour or arrowroot
- 2 tbsp cold water
- Place the peppers and onion into a saucepan with a pinch of salt, cover with water and bring to a boil. Immediately strain and cool.
- Whisk the egg white and cornflour together briefly with a pinch of salt, then add the pork and mix well.
- Heat a large non-stick frying pan with 2 tbsp vegetable oil.
- Add the chopped pork slices, fry for 1 minute on each side and remove from the pan.
- Add the last 2 tbsp of vegetable to the pan and sauté over high heat the cooled, drained peppers for 3-4 minutes, or until softened and coloured.
- Add the pork back to the pan and add 2-3 tbsp of the rhubarb compote, vinegar and season well with salt and pepper, then and warm the pork through.
- Heat the oil and add the ginger and garlic and soften for 5-6 minutes.
- Add the rhubarb, sugar and 100mls water and stew gently until you have a nice thick stew.
- Add the 2tbsp water to the starch and bring it together.
- Stir into the simmering stew; it will thicken slightly.
- Cool and use.
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