Lanrou Xiqin with a Guinean Twist

Ingredients

In this adaptation, Lanrou Xiqin is transformed by incorporating Guinean spices and vegetables, giving it a distinct flavor profile and a touch of heat from the piri-piri. The addition of okra, eggplant, and bell peppers adds a unique texture and freshness to the dish, enhancing its overall appeal. We alse have the original recipe for Lanrou xiqin, so you can check it out.

• 500g (1.1 lb) pork loin, thinly sliced 500g (1.1 lb) pork loin, thinly sliced
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 onion, thinly sliced 1 onion, thinly sliced
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 thumb-sized piece of ginger, grated 1 thumb-sized piece of ginger, grated
• 2 piri-piri peppers, finely chopped 2 piri-piri peppers, finely chopped
• 1 red bell pepper, sliced 1 red bell pepper, sliced
• 1 green bell pepper, sliced 1 green bell pepper, sliced
• 1 small eggplant, diced 1 small eggplant, diced
• 200g (7 oz) okra, trimmed and halved 200g (7 oz) okra, trimmed and halved
• 2 tablespoons soy sauce 2 tablespoons soy sauce
• 1 tablespoon oyster sauce 1 tablespoon oyster sauce
• Salt and pepper, to taste Salt and pepper, to taste
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 18g, 4g
• Carbohydrates (total, sugars): 12g, 5g
• Protein: 28g
• Fiber: 4g
• Salt: 1.5g

Preparation

1. 1.
   Heat the vegetable oil in a large pan or wok over medium-high heat.
2. 2.
   Add the sliced pork loin and stir-fry until browned and cooked through. Remove from the pan and set aside.
3. 3.
   In the same pan, add the sliced onion, minced garlic, grated ginger, and chopped piri-piri peppers. Stir-fry for 2-3 minutes until fragrant.
4. 4.
   Add the sliced bell peppers, diced eggplant, and halved okra to the pan. Stir-fry for another 3-4 minutes until the vegetables are tender-crisp.
5. 5.
   Return the cooked pork to the pan and mix well with the vegetables.
6. 6.
   In a small bowl, whisk together the soy sauce and oyster sauce. Pour the sauce over the pork and vegetables, stirring to coat evenly.
7. 7.
   Season with salt and pepper to taste. Continue to stir-fry for another 2-3 minutes until everything is well combined and heated through.
8. 8.
   Remove from heat and garnish with fresh cilantro.
9. 9.
   Serve the Lanrou Xiqin with a Guinean Twist hot with steamed rice or couscous.

Treat your ingredients with care...

• Pork loin — For tender and juicy pork, make sure to slice the meat thinly against the grain.
• Piri-piri peppers — Adjust the amount of peppers according to your spice preference. Add more for extra heat or reduce for a milder flavor.
• Okra — To prevent okra from becoming slimy, make sure to trim the ends and halve them before cooking.
• Soy sauce — Use low-sodium soy sauce if you prefer to control the saltiness of the dish.
• Oyster sauce — If you don't have oyster sauce, you can substitute it with hoisin sauce for a slightly different flavor.

Tips & Tricks

• For a smoky flavor, you can grill the eggplant before adding it to the stir-fry.
• If you prefer a thicker sauce, mix 1 teaspoon of cornstarch with 2 tablespoons of water and add it to the pan during the last minute of cooking.
• Feel free to add other vegetables such as green beans or zucchini to customize the dish to your liking.
• Serve with a squeeze of fresh lemon or lime juice for a tangy twist.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Serving advice

Serve the Lanrou Xiqin with a Guinean Twist as a main course alongside steamed rice or couscous. Garnish with fresh cilantro for added freshness and color.

Presentation advice

Arrange the stir-fried Lanrou Xiqin on a large serving platter, allowing the vibrant colors of the vegetables to shine through. Sprinkle fresh cilantro over the top for an appealing finishing touch.