Ingredients Jump to Instructions ↓

  1. 1 tablespoon Olive oil; for frying

  2. 2 tablespoons Minced lemongrass

  3. 275 grams Pork tenderloin

  4. 50 millilitres White wine vinegar

  5. 25 grams Caster sugar

  6. 1 Garlic clove; crushed

  7. 1/2 Red chilli; finely chopped

  8. Grated rind and juice of 1 lime

  9. 1 2 1/2 cm pie root ginger

  10. 2 tablespoons Tomato ketchup

  11. 100 grams Medium egg thread noodles

  12. 1 pinch Saffron threads

  13. 225 grams Baby leaf spinach

  14. 25 grams Butter

  15. 50 grams Blackberries

  16. 1 Plum; cut into 8 slices

  17. 150 grams Pot ready prepared custard

  18. 4 Amaretti biscuits; crushed

  19. 25 grams Chopped roasted hazelnuts

  20. 1 tablespoon Sloe gin

Instructions Jump to Ingredients ↑


  2. Heat 1 tbsp oil in a medium frying pan. Place the meat in a medium bowl and rub over the lemongrass. Season with salt and pepper.

  3. Cut the meat in half, add to the frying pan and cook for 3-4 minutes until golden all over.

  4. Add the vinegar, sugar, garlic, chilli, lime juice, ginger and ketchup to a medium pan. Boil and simmer for 6-8 minutes until thickened and glossy.

  5. Remove the meat from the pan and place in a roasting tin. Cook for 10-12 minutes until cooked through and golden.

  6. Divide the blackberries and plums between two ramekins. Sprinkle over the sloe gin and pour over the custard.

  7. Microwave on high for two minutes until both compotes are hot. In a small bowl mix together the hazelnuts, amaretti biscuits and cinnamon.

  8. Take the puddings from the microwave and sprinkle with the topping. Set the compotes to one side. Add the noodles to a pan of boiling water with the saffron and cook for 3-4 minutes.

  9. Remove the meat from the oven and brush with the glaze. Return to the oven for another five minutes.

  10. Heat the butter in a large frying pan. Add the spinach and cook for 2-3 minutes until wilted.

  11. Drain the noodles, place in the centre of the serving plate and top with the spinach. Cut the meat in half on the angle and place on top of the spinach. Drizzle the chilli sauce around the plate and serve the compote. Converted by MC_Buster. Recipe by: Can't Cook Won't Cook Converted by MM_Buster v2.0l.


Send feedback