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Thursday, 6 June 2013

Sticky Five Spice Gammon


2 tsp Chinese 5-Spice powder
4 x 175g gammon steak cut into bite-sized pieces (remove all the fat first)
Frylite or other syn-free cooking spray
2 red chillies, deseeded and finely sliced
Finely grated zest and juice of an orange
1 level tbsp of runny honey
100 ml of chicken stock
2 tbsp dark soy sauce
Pak choi to serve
Egg noodles to serve
Cook the noodles according to packet instructions
Sprinkle the 5-spice powder over the gammon pieces.
Put a few sprays of frylite into a wok or large frying pan.
Cook the gammon over a high heat for around 2-3 minutes until the edges are slighty browned.
Add the soy sauce, honey, red chillies, orange zest and juice and stock and simmer for 4-5 minutes or until the sauce becomes sticky and the gammon is glazed and golden (with slightly burned edges if you like that sort of thing).
Serve straight away with pak choi and cooked egg noodles, and any pan juices poured over.

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