Marinated Pork Strips with Carrots
Pork neck is cut into strips and left to marinate in a honey-soy dressing. It is then fried with onion and garlic, combined with carrots and simmered until tender. Finally, the dish is thickened with flour and seasoned with lemon juice, sugar and salt.
Prep: 1 h
Cook: 2 h
Servings: 4
Energy: 350 kcal per serving
Method
01.
For the marinade, mix the honey, soy sauce, Worcestershire sauce, ground paprika and lemon juice, then bring briefly to the boil.
02.
Cut the meat into strips, put it in a bowl, pour over the marinade, mix and leave to marinate for at least 3 hours (overnight is fine).
03.
In a saucepan, fry the finely chopped onion and pressed garlic, add the marinated meat together with the marinade and fry over high heat. Add the carrots sliced into rounds, leave to steam in their own juices for 15 minutes, then pour in water, add the Masox stock cube (optional), sugar, caraway and pepper, stir and simmer.
04.
Once the meat and carrots are soft and the carrots are falling apart, pour in a small amount of water mixed with flour, season with lemon juice, sugar and salt. The flavour must be balanced and there must be enough sauce; when the carrots and meat have thickened, turn off the heat.
