Slice up the Pork Fillet, try and keep all your slices a similar size so they’re all cooked through at the same time. Heat your wok up, splash in the Sesame Oil. Once the oil has just started lightly smoking it’s time to get the Pork in.
Stir fry the pork for a few minutes, till it’s browned all over, add in the crushed Garlic and grated Ginger. Stir fry for a few minutes more.
Once the Pork is cooked all the way through it’s time to get the Light Soy Sauce, Fish Sauce, and Honey into the wok. Give it all a good mix around, then throw in most of the Cashews.
In a mortar and pestle, or just on a chopping board with the side of a knife, bust up the remaining Cashews to use as a ‘topping’ on the dish when you serve it.
Notes & Tips
Time to plate it all up. I like to have mine on a bowl of Jasmine Rice, with some sliced Shallots on top. Mmmm tasty!