1 x 3 second spray(s)
lean pork fillet
675 g, (buy 750g), fat trimmed
2 clove(s), thinly sliced
15 g, (3cm piece), peeled, cut into matchsticks
fresh red chilli
1 whole, long, thinly sliced
¼ cup(s), (55g)
¼ cup(s), (60ml)
fresh rice noodles
600 g, wide, flat
3 individual, green, thinly sliced
- Lightly spray a large non-stick frying pan with oil and heat over medium-high heat. Add pork and cook, turning, for 3–5 minutes or until browned. Transfer to a plate. Add garlic, ginger and chilli to same pan and cook, stirring, for 1 minute.
- Add sugar, juice, f ish sauce, kecap manis and ¼ cup (60ml) water. Bring to the boil. Return pork to pan and reduce heat to low. Simmer, covered, turning pork occasionally, for 5 minutes. Uncover and simmer for 8–10 minutes or until pork is cooked to your liking and sauce has slightly thickened. Transfer pork to a plate. Cover pork with foil and set aside to rest for 5 minutes before slicing thickly. Reserve sauce in pan and cover to keep warm.
- Meanwhile, prepare noodles following packet instructions. Boil, steam or microwave bok choy until just tender. Drain.
- Serve noodles topped with bok choy and sliced pork. Drizzle with reserved sauce and sprinkle with shallots.