Chilli-caramel pork
8
Points®
Total time: 35 min • Prep: 15 min • Cook: 20 min • Serves: 6 • Difficulty: Easy
Bright greens and flat rice noodles combined with succulent pork and fresh chilli make this authentic dish worthy of a Thailand street stall
Ingredients
Oil spray
1 x 3 second spray(s)
Pork fillet or tenderloin, raw
675 g, (buy 750g), fat trimmed
Garlic
2 clove(s), thinly sliced
Fresh ginger
15 g, (3cm piece), peeled, cut into matchsticks
Fresh red chilli
1 whole, long, thinly sliced
Brown sugar
¼ cup(s), (55g)
Lime juice
¼ cup(s), (60ml)
Fish sauce
2 tbs
Kecap manis
2 tbs
Fresh rice noodles
600 g, wide, flat
Bok choy
2 bunch(es)
Green shallot(s)
3 individual, green, thinly sliced
Instructions
1
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.
2
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.
3
Meanwhile, prepare noodles following packet instructions. Boil, steam or microwave bok choy until just tender. Drain.
4
Serve noodles topped with bok choy and sliced pork. Drizzle with reserved sauce and sprinkle with shallots.
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