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Ingredients Jump to Instructions ↓

  1. 1 x 1 kg pork shoulder

  2. 500 ml water

  3. 1 carrot , sliced on the diagonal

  4. 100 g sugar snap peas

  5. 100 g baby sweetcorn

  6. 1 tbsp olive oil

  7. 1 small onion , or large shallot, sliced

  8. 2 cloves garlic , crushed

  9. 1 red chilli , seeds removed, chopped

  10. 1/2 green pepper

  11. 1/2 red pepper

  12. 1/2 yellow pepper

  13. 4 spring onions , trimmed

  14. 1 tsp sesame oil

  15. 1 tbsp honey

  16. 200 g egg noodles , cooked

  17. 1 tsp curry powder

  18. 1 tsp soy sauce

  19. squeeze lime juice

  20. 1 tsp toasted sesame seeds

  21. 1 small sprig coriander , chopped

Instructions Jump to Ingredients ↑

  1. Preheat the oven to 150C/gas 1. Place the pork shoulder in a deep roasting tin and pour over the water. Cover tightly and seal with foil.

  2. Cook for about 3 hours, or until tender. Top-up with more water if the meat begins to dry out. Leave to cool before removing the skin and shredding the meat into a bowl.

  3. While the pork is cooking, blanch the carrots, sugar snap peas and corn in boiling water - cook for 2 minutes before draining. Leave on one side.

  4. Heat the olive oil in a non-stick wok set over a high heat. Tip in the pork and fry until it begins to crisp-up.

  5. Add the onions, garlic and chilli, and stir fry for a further 1 minute.

  6. Add the blanched vegetables, peppers and spring onions, followed by the honey and sesame oil. Continue frying until the honey begins to caramelise.

  7. Add the cooked noodles along with the curry powder. Mix well and season with soy sauce and lime juice. Serve scattered with toasted sesame seeds and chopped coriander.

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