This Little Pig has a confession to make. Although it appears to lead a lavish lifestyle of home baked bread, handmade preserves and giant roast chicken’s, this fine swine can often be spotted out and about buying its meals. After a day spent pouring over produce and recipe testing there is nothing quite so satisfying as calling up Hin (yes we're on a first name basis - don't judge it) at the local Vietnamese restaurant and placing an order whilst scrolling through Netflix.
However, when this piglet can find the energy to haul it’s trotters off the couch, this quick and delicious meal can save the day. It is incredibly satisfying, easy to whip up and the taste of sticky succulent pork is more than This Little Pigs emotional state can handle sometimes. Roll up your midweek sleeves and give this delightful dish a go. It is all the feels and tastes (sticky, sweet, salty, sour, slippery, crunchy and more) rolled up in one delicious bowl.
Sweet & Sour Pork with Ginger Soba Noodles
Feeds: 2 Hungry Piglets
Prep Time: 10 Mins. Cooking Time: 20 mins.
Sweet & Sour Pork Ingredients:
2 x Tbs Sweet Chilli
2 x Tbs Honey
2 x Tbs Soy Sauce
2 x Tbs Sesame Seeds
1 x Tbs Peanut Oil
500g x Diced Free Range Pork
1 x Lemon
Soba Noodle Stir-fry Ingredients:
1 x Broccolini Bunch
½ x Bok Choy Bunch
2 x Garlic Cloves
20g x Ginger
90g x Soba Noodles
1 x Tbs Peanut Oil
1 x Tbs Soy Sauce
Method of Stirfry Magic:
- In a bowl combine your sweet chilli, honey & soy sauce (2 Tbs of each) & your pork (500g).
- Heat a small pot of water until boiling.
- Follow the packet instructions for cooking your soba noodles – follow the stir-fry version.
- Once cooked drain and rinse in cold water to stop the cooking process – no one likes a soggy noodle.
- Skin and finely slice garlic (2).
- Skin and finely grate (on the smallest side of the grater) your ginger (20g).
- Chop your broccolini (1 bunch) on diagonals into 4cm lengths (stalks and all)
- Chop off the base of your bok choy (1/2 bunch) and give it a good spritz – sand likes to spend time around the base, leap into your stir-fry and create unwelcome crunch to your finished dish.
- Chop the bok choy in half, separating the firmer base from the soft leaves. Finely slice the base and chop the leaves into rough chunks – keep them separate as they go into the stir-fry at different times.
- Heat a large fry pan until hot to trot and pour in your peanut oil (1 Tbs) – save 1 Tbs for later stir-frying.
- Swirl your peanut oil around and then pour in your marinated pork.
- Cook away until all the marinade has bubbled down and you are left with sticky, sensational, golden pork pieces (around 8-10 mins) – keep an eye on him and stir constantly towards the end as he cooks quickly all of a sudden (not the time to answer the door to a pesky door knocker).
- When finished, squeeze over your lemon (may only need half) and stir through to glaze the pork.
- Pour your sticky, golden pork into a bowl & cover with foil to keep warm.
- Wipe out fry pan and return to the heat.
- Heat your large fry pan until hot to trot and pour in your peanut oil (1 Tbs).
- Swirl your peanut oil around and then drop in your broccolini, ginger, garlic & bok choy base slivers.
- Stir-fry until broccolini is aaaaaalmost ready (still got a good bit of crunch and then throw in your bok choy leaves and soy sauce (1 Tbs).
- Stir-fry for 30 seconds and then toss in your drained soba noodles and stir-fry quickly to combine all it all together for about 20 seconds.
- Serve your stir-fry into bowls and top the stir-fry with your pork. With great abandon, scatter your sesame seeds over the whole thing.
- Stirfry Magic! Oink!
