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Sticky minced pork stir fry

The photo of this dish doesn’t do it justice! The flavours are sweet, sour and spicy. If you don’t have Chinese black vinegar, replace it with balsamic vinegar.

200g dry rice noodles

2 tbsp vegetable oil

2 banana shallots, finely diced

3 garlic cloves, minced

2 lemon grass stalks, tough outer leaves removed, heart finely chopped

2 red chilli, finely sliced

500g pork mince

2 kaffir lime leaves, finely shredded

60g caster sugar

2 tbsp light soy sauce

1 tbsp fish sauce

200 ml chicken stock

2 tbsp black rice vinegar

250g pak choi or other asian greens, shredded

2 spring onions, finely sliced

Coriander to garnish

Prepare everything before you start the stir fry.

Cook the noodles to the pack instructions, drain, refresh in cold water and set aside.

In a large deep sauté pan or wok, heat the oil over a medium high heat. Tip in the shallots, garlic, lemon grass and chilli. Stir fry for a few minutes. A

Add the minced pork and kaffir lime leaves and sprinkle with sugar, pour in soy sauce and fish sauce. Stir it to combine then leave to cook for 2 minutes without stirring to start caramelisation. Stir again, cook for another 1 minutes Repeat this 2 more times.

Add the stock and vinegar scraping the bottom of the pan to release stuck on pieces, add the shredded greens and noodles, Stir through and cook for a couple more minutes.

Serve in warmed bowls topped with spring onions and coriander leaves.

Sticky minced pork stir fry

Sticky minced pork stir fry

Jules
The photo of this dish doesn't do it justice! The flavours are sweet, sour and spicy. If you don't have Chinese black vinegar, replace it with balsamic vinegar.
No ratings yet
Prep Time 15 minutes
Cook Time 10 minutes
Course Main Course
Cuisine Asian
Servings 4 people
Calories 628 kcal

Ingredients
  

  • 200 g dry rice noodles
  • 2 tbsp vegetable oil
  • 2 banana shallots finely diced
  • 3 cloves garlic minced
  • 2 lemon grass stalks outer leaves removed, heart finely sliced
  • 2 red chilli finely sliced
  • 500 g pork mince
  • 2 kaffir lime leaves shredded
  • 60 g caster sugar
  • 2 tbsp light soy sauce (or gluten free soy sauce)
  • 1 tbsp fish sauce
  • 200 ml chicken stock
  • 2 tbsp black rice vinegar
  • 250 g pak choi or other asian greens shredded
  • 2 spring onions sliced
  • coriander to garnish

Instructions
 

  • Prepare everything before you start the stir fry.
    Pak choi rice noodles and corriander
  • Cook the noodles to the pack instructions, drain, refresh in cold water and set aside.
  • In a large deep sauté pan or wok, heat the oil over a medium high heat. Tip in the shallots, garlic, lemon grass and chilli. Stir fry for a few minutes.
    Frying sticky pork
  • Add the minced pork and kaffir lime leaves and sprinkle with sugar, pour in soy sauce and fish sauce. Stir it to combine then leave to cook for 2 minutes without stirring to start caramelisation. Stir again, cook for another 1 minutes Repeat this 2 more times. 
    Stir rice noodles in to the minced pork
  • Add the stock and vinegar scraping the bottom of the pan to release stuck on pieces, add the shredded greens and noodles, Stir through and cook for a couple more minutes.
  • Serve in warmed bowls topped with spring onions and coriander leaves.

Nutrition

Calories: 628kcalCarbohydrates: 66gProtein: 27gFat: 28gSaturated Fat: 10gPolyunsaturated Fat: 3gMonounsaturated Fat: 12gCholesterol: 92mgSodium: 1147mgPotassium: 774mgFiber: 2gSugar: 19gVitamin A: 3078IUVitamin C: 64mgCalcium: 115mgIron: 3mg
Tried this recipe?Let us know how it was!

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