Crispy pork, chilli jam, noodles
PLEASE CLICK CENTRE OF IMAGE TO BEGIN VIDEO TUTORIAL.
Snake beans (½ supplied)
Kaffir lime leaves
YOU’LL NEED: Large frying pan, medium saucepan, colander or sieve, knife, chopping board
PANTRY STAPLES: Cooking oil (vegetable or grape seed)
ALLERGENS: Garlic, onion, shellfish, wheat, gluten, egg
These instructions are to serve two people. When cooking for one, four or six the same techniques apply but the preparation and cooking times may change slightly
1. Prepare the produce: Wash all the vegetables. Slice the pork. Slice the snake beans into 5cm pieces. Thinly slice the kaffir lime leaves (see the video for more detailed instructions).
2. Fry the pork: Place the pork into a cold saucepan. Cook, for 10 minutes over medium heat, or until the pork is crisp all over. Add the snake beans and cook for 2 minutes. Add half of the chilli jam to the mixture. Stir to combine.
3. Cook the noodles and Chinese broccoli: Meanwhile, bring a medium pot of water to the boil. Place the noodles in the water. Cook for one minute then add the Chinese broccoli. Cook until the noodles and broccoli are ready. Rinse through a sieve to wash off any remaining starch.
4. To serve: Divide the noodles, pork mixture and Chinese broccoli between the serving bowls. Serve with the remaining chilli jam on the side.