Balsamic Pork Stir Fry

When you need dinner on the table in 30 minutes and you want it to actually taste like something, this is your move.

Thin slices of pork fillet sear fast in a screaming hot wok with garlic, then red and green capsicums go in for color and crunch.

The surprise is the sauce: orange juice and balsamic vinegar combine into a glossy, sweet-tart glaze that coats every piece.

Serve the whole thing over a bed of fresh rocket or watercress and the peppery greens wilt just enough under the heat to become part of the dish.

Kitchen Tips

• Get your wok properly hot before adding the oil. If it’s not smoking slightly, the pork will steam instead of sear.
• Cut the pork into even slices so everything cooks at the same rate. Uneven pieces mean some bits are overdone while others are still pink.
• Add the orange juice and balsamic together so they reduce into a glaze rather than a watery puddle. Three minutes of high heat does the trick.
• Serve immediately. The rocket wilts fast under the hot pork, and that’s the texture you want. Let it sit and you’ll have sad, soggy leaves.