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Pork recipes

Chinese-style pork with soya-sesame noodles

15 minutes

Chinese-style pork with soya-sesame noodles

By Phillippa Cheifitz

Serves 3 to 4

Difficulty Easy

Prep Time 20 minutes, plus 30 minutes’ standing time

Cooking Time 15 minutes

Ingredients

350–400 g pork fillet
1/2 t salt
2 t rice wine vinegar
1 t soya sauce
2 T cornflour
1 free-range egg white
canola oil, for frying
4 spring onions (white parts only), finely chopped
1 t crushed ginger
1/2 t crushed garlic
1/4 t crushed chilli
1/2 cup good-quality chicken stock
1/2 cup naartjie juice
1 t honey
1 T hoisin sauce
4 spring onions (green parts), chopped, for sprinkling

For the soya-sesame noodles:

250 g medium Chinese egg noodles
125 g Tenderstem broccoli tips
5 baby bok choy, halved lengthways
3 T soya sauce
3 T sesame oil

Method

Slice the pork into strips. Mix the pork with the salt, then mix in the vinegar, soya sauce and 1 T cornflour. Add the egg white and mix by hand until well coated. Allow to stand at room temperature for 30 minutes.

Drop the pork into a saucepan of boiling water for barely a minute. Drain.

Fry in batches in medium-hot oil until nicely coloured. Set aside.

In a clean pan, heat 2 T oil. Stir in the spring onion. Cook, stirring, for barely a minute. Stir in the ginger, garlic and chilli. Pour in the stock and naartjie juice and bring to a simmer. Stir in the honey and hoisin sauce, then add the fried pork and heat through. Mix the remaining cornflour with 1 T water and stir in until the sauce thickens. Serve with the soya-sesame noodles.

To make the soya-sesame noodles, bring a large saucepan of water to the boil. Add the noodles and vegetables and simmer for 4–5 minutes, or until the noodles are tender. Drain and mix with the soya sauce and sesame oil.

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Chinese-style pork with soya-sesame noodles

Chinese-style pork with soya-sesame noodles

Ingredients

Method