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
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.
- 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.
- 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.
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