Pork sukyiaki
8
Points®
Total time: 30 min • Prep: 15 min • Cook: 15 min • Serves: 4 • Difficulty: Easy
Soba noodles, pork fillet, tofu and cabbage are dressed in a light, fresh sauce to create a bowl that’s bursting with flavour
Ingredients
Dry soba noodles (100% buckwheat)
180 g
Canola oil
1 tbs
Pork fillet or tenderloin, raw
300 g, fat trimmed, thinly sliced
Brown onion
1 small, thinly sliced
Carrot(s)
1 medium, halved, thinly sliced diagonally
Fresh ginger
20 g, thinly sliced
Chicken stock
2 cup(s)
Soy sauce
2 tbs
Mirin seasoning
2 tbs
Savoy cabbage
250 g, coarsley chopped
Firm tofu
100 g, drained on paper towel, cut into 2cm cubes
Green shallot(s)
2 individual, thinly sliced
Instructions
1
Cook noodles in a large saucepan of boiling salted water, following packet instructions, or until just tender. Drain.
2
Meanwhile, heat half the oil in a large, deep, non-stick frying pan over high heat. Add pork and cook, stirring, in batches, for 2–3 minutes or until lightly browned. Transfer to a plate.
3
Heat remaining oil in same pan over medium-high heat. Add onion and carrot and cook, stirring, for 2–3 minutes or until softened. Add ginger and cook for 30 seconds. Add stock, soy sauce and mirin and bring to the boil. Reduce heat to low and simmer for 2 minutes. Add cabbage and simmer for 2 minutes or until cabbage is tender.
4
Add tofu and pork and simmer for 1–2 minutes or until pork is just cooked through. Divide noodles among serving bowls. Using a slotted spoon, spoon vegetables, tofu and pork over noodles. Ladle over hot broth and sprinkle with shallots. Serve.
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