Embark on a culinary adventure with this Chinese-Style Pork with Brussels Sprouts! This dish is a delightful fusion of East Asian flavors and Western ingredients, creating a meal that's both familiar and excitingly new. The heart of the recipe is the aromatic marinade—a blend of soy sauce, honey, ginger, and chili—that infuses the pork tenderloin with a perfect balance of sweet, savory, and spicy notes. Paired with tender-crisp Brussels sprouts and silky funchoza noodles, this dish offers a wonderful variety of textures and tastes. It's a fantastic way to elevate a simple weeknight dinner into something truly special.
Chinese-Style Pork with Brussels Sprouts
Ingredients for Chinese-Style Pork with Brussels Sprouts
- 600 g pork tenderloin
- 500 g Brussels sprouts
- 250 g funchoza (glass noodles)
- 50 g butter
For the marinade
- 1 chili pepper
- 1 onion
- 3 cloves of garlic
- 5 cm piece of ginger root
- 60 ml white wine
- 30 ml soy sauce
- 30 g honey
- 40 ml olive oil
- salt, pepper, fresh herbs
How to Cook Chinese-Style Pork with Brussels Sprouts
Carefully trim the silver skin and any excess fat, gristle, and sinew from the tenderloin. Rinse the meat under cold water and pat it thoroughly dry with a paper towel.
Cut the pork against the grain into large cubes. In this recipe, the meat is marinated beforehand, so there’s no need to cut it into small pieces; larger cubes will be more flavorful.
Next, prepare the marinade for the pork. Press the garlic cloves through a garlic press. Finely grate the onion and fresh ginger root. Dice the chili pepper. In a bowl, mix the dry white wine with honey, grated onion and ginger, chopped chili, salt, and pepper, then add the soy sauce.
Wash and pat the meat dry
Dice the pork
Prepare the marinade for the meat
Place the pork cubes in the marinade and refrigerate for 2 hours, allowing the meat to absorb the flavors of the spices.
Place the marinated meat in the refrigerator
Next, heat the olive oil in a skillet and quickly sauté the pork cubes until cooked through. Transfer them to a plate. Pour the remaining marinade into the skillet, reduce it for 10 minutes, and then mix it with the meat. Finally, sprinkle the meat with chopped fresh herbs. The base for the Chinese-style pork with Brussels sprouts is ready.
Sauté the pork
In a saucepan, bring 1 liter of water to a boil, add a teaspoon of salt, and then add the funchoza (glass noodles made from mung bean starch). Cook for 2-3 minutes. Drain the cooked noodles in a colander.
Boil the Chinese noodles
Place a large piece of butter on the hot noodles and cover with a lid to let the butter melt and the noodles steam.
Drop the frozen Brussels sprouts into boiling salted water. Once the water returns to a boil, cook for 2 minutes. Remove the sprouts with a slotted spoon and place them in the same skillet where the meat was cooked.
Quickly heat the sprouts in the skillet, then immediately transfer them to a plate to prevent them from losing their vibrant color.
Add butter to the noodles
Boil the frozen Brussels sprouts
Warm the sprouts in the pan where the meat was cooked
Spread a thin layer of funchoza on a serving platter.
Arrange the funchoza on a platter
Arrange the Brussels sprouts on top of the noodles.
Place the sprouts on the noodles
Add the meat, and garnish with chili rings and ground black pepper.
Add the meat and spices
Serve the Chinese-style pork with Brussels sprouts hot.
And there you have it—a vibrant and flavorful dish that's sure to impress! This Chinese-Style Pork with Brussels Sprouts is not just a meal; it's an experience. Don't hesitate to customize it to your liking. You could swap the pork for chicken or beef, or add other vegetables like bell peppers or broccoli. For an extra touch, garnish with toasted sesame seeds or fresh cilantro before serving. We hope you enjoy making and sharing this wonderful recipe. It's a perfect example of how combining different culinary traditions can lead to delicious discoveries. Happy cooking!
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