Sticky Chinese Pork

Serves 4-6

 

1 tbsp sesame oil

1 brown onion, finely sliced

1 kg pork mince

1 tbsp powdered garlic

1 tbsp Chinese 5-spice

¼ cup tamari

1 tbsp rice vinegar

1 tbsp coconut sugar

1 tsp ground white pepper

¼ cup maple syrup

 

In a large frying pan, over high heat, cook the sesame oil and onions until the onions are soft, about 5 minutes. Add the pork and cook, stirring often until brown all over, about 7 minutes. Add the garlic and 5-spice and mix to coat the pork. Ass the tamari, vinegar, sugar and white pepper and stir to combine. Reduce heat to medium-low and allow to simmer until all the pan juices have evaporated, about 10 minutes. Remove from heat and stir the maple syrup through.