- 600g diced pork leg
- A thumb of fresh ginger, peeled and cut into small julienne strips
- 1 garlic clove, finely chopped
- 1-2 tbsp soy sauce
- 1 tbsp honey
- Freshly ground pepper
- A gloss of olive oil
- 1 ltr chicken or veg stock
- A bunch of spring onions
- 1 carrot
- 250g brown rice noodles
- A handful of fresh parsley or coriander
- 1 red chilli, thinly sliced (more or less, to taste)
15 mins (prep) | 15 mins (cooking)
1. Place the pork between two sheets of baking paper. Fold the sides to seal. Bash with a rolling pin to tenderise and flatten.
2. Mix the pork with half the ginger, all the garlic, soy, honey and a good pinch of pepper.
3. Warm a frying pan over a high heat. Once hot, add the pork in a single layer, cooking in batches if needed, till golden on both sides. Pour in the marinade (little by little if cooking in batches). Let it reduce and coat the meat in a sticky glaze.
4. Meanwhile, boil water for your noodles. Thinly slice your spring onions and peel/julienne your carrots.
5. When your pork is cooked, spoon onto a dish. Add the stock to your pan, scrape the bottom to loosen all the ginger flavour.
6. Cook your noodles in a pan of boiling water for 4 mins till tender. Drain and rinse under cold water.
7. Add the noodles and veg to the stock. Warm through. Add the pork. Ladle into bowls. Finish with fresh herbs, chilli slices and an extra slosh of soy sauce, if needed.