Atlas Masterclass

Grilled pork chop, black pepper sauce, Singapore noodles

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INGREDIENTS‭:‬

Pork chop

Black pepper sauce

Curry peanuts/shallots

Thin egg noodles

Brown onion

Capsicum (any colour)

Snow peas

Spring onions

Carrot

Lemon (1 /2 of supplied)

 

WHAT YOU’LL NEED‭:‬ Medium frying pan, bowl, strainer or sieve, knife, chopping board

PANTRY STAPLES‭:‬ Cooking oil (vegetable or grape seed)

ALLERGENS: Garlic, onion, gluten, wheat, soy, oyster

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.

Please note the sauce is a soy based sauce. There is no added salt in the recipe. After cooking please taste the sauce and add water if it has reduced and it is too salty.

 

METHOD:

1. Cook the pork: Heat a splash of oil in a medium frying pan over medium heat. Cook the pork for six  minutes or until brown on both sides. Press the pork flat using a heavy pot (this will ensure a more even cook). Stand the pork on the edge to cook off some of the fat. Remove from the pan. The pork can be cooked on the barbecue or char grill.

2. Prepare the ingredients: Wash the vegetables. Slice the capsicum, carrot, brown onion and the whites of the spring onion thinly into matchstick size pieces. Split the spring onion greens lengthwise, roll together and slice the onions into long strips. Remove the stems from the snow peas.

Pour boiling water over the noodles. Let sit for two minutes, then drain. Wash well to remove any starch. Alternatively, you can cook the noodles in boiling water for two minutes.

3. Cook the Singapore noodles: Remove the pork from the pan. Add the onion, capsicum, carrot and spring onion whites to the pan and cook for two minutes. Add the noodles and 2/3 of the sauce. Stir fry for two minutes then add the snow peas and cook another two minutes or until the noodles are cooked. Dilute the sauce with a little water if needed. Place the noodles in a serving dish and wash the pan.

4. Glaze the pork: Return the pork to the pan with the remainder of the sauce. Cook for two minutes or until the meat is glazed and hot.

5. To serve: Place the noodles in a bowl. Top with some of the curried peanuts and shallots. Place the pork on a plate. Pour any remaining sauce from the pan over the top with the remaining nuts and the spring onion greens. Serve with a wedge of lemon.

 

VEGETARIAN METHOD:

1. Prepare the ingredients: Wash the vegetables. Slice the shiitake mushrooms, capsicum, carrot, brown onion and the whites of the spring onion thinly into matchstick size pieces. Split the spring onion greens lengthwise, roll together and slice the onions into long strips. Remove the stems from the snow peas.

Pour boiling water over the noodles. Let sit for two minutes then drain. Wash well to remove any starch. Alternatively, you can cook the noodles in boiling water for two minutes.

2. Cook the duck egg: Heat a large splash of oil in a small frying pan over high heat. Carefully break the egg into the pan. Tip the pan a little so the egg is covered with more of the oil, gently spoon the hot oil over the egg. Cook for four minutes or until the egg is puffed and crispy.

3. Cook the Singapore noodles: Add the shiitake mushrooms, onion, capsicum, carrot and spring onion whites to the pan. Cook for two minutes. Add the noodles and 2/3 of the sauce. Stir fry for two minutes then add the snow peas and cook an other two minutes or until the noodles are cooked. Dilute the sauce with a little water if needed. Place the noodles in a serving dish and wash the pan.

4. To serve: Place the noodles in a bowl. Top with the egg, green onion and the curried peanuts and shallots. Serve with a wedge of lemon.

For downloadable pdf version, click here.