Description
Pork marinated in spring onion, fish sauce, sugar and and honey served on a light noodle salad.
Ingredients
MARINADE
- 1/2 teaspoon peppercorns
- 6 spring onions, white part only
- 2 cloves garlic, diced
- 4 tablespoons fish sauce
- 2 tablespoons sugar
- 1 tablespoon honey
PORK
- 1kg pork shoulder or leg, cut into bite sized pieces
- 2 tablespoons rice bran oil
- 1 packet rice noodles, cooked as per packet
- 1 cucumber, sliced
- 2 cups bean shoots
- 6 spring onions, remaining green part from marinade, thinly sliced
- 10 fresh mint leaves, thinly sliced
- 1/2 cup crushed peanuts
- sliced chilli, optional
Instructions
Place the peppercorns, spring onion, garlic and sugar into a mortar and pestle and bash until it becomes like a paste. Add the remaining marinade ingredients and mix well to combine. Place the pork in a glass bowl or dish, pour over marinade, toss to cover meat, then refrigerate overnight, or for at least 2 hours.
Cook the noodles as per packet instructions.
In a frypan over medium-high heat, add the oil and cook the pork in batches, until browned and cooked through.
Divide the noodles among bowls, top with cucumber, bean shoots, mint then pork. Top with crushed peanuts and chilli, if using and serve.
Notes
The first time I made this my meat only marinated for 20 minutes and still turned out amazing.