This delicious combination of Chilli Caramel Pork and Peanut Rice Noodles is perfect for dinner or weekend brunch. One of my favourite flavours of all time is this sweet and salty Chilli Caramel Pork sauce that goes perfectly with noodles or rice.
Oh yeah. Chilli Caramel Pork Noodle bowls with Broccoli and Corn.
I have been eating these noodles ever since I made them earlier in the week. There is no one home to share them with oops.
They’re gluten free, filling and just fit in with the way I like to eat. I am a lazy bowl eater with a penchant for shovelling my food into the bottomless pit with a fork. No excuses.
As I stated already, I have a love of that sweet and salty flavour combo and Chilli Caramel Pork hits me in all the right places. Sweet, salty, hot and, oh let’s stop or I’ll go back for another bowl.
I wanted to make this with Pork fillet but found it to be just too expensive so I set out to find an alternative. Not long ago I discovered a pretty cool website that helps you work out what cuts of meat you can buy and the best way to cook them. As far as I know there is no other guide as quick and easy to use as this one. I have teamed up with them to bring this recipe to you.
The Ultimate Meat Eaters Guide is a pretty handy tool. It reminded me that Pork Loin Steaks are not only quick and juicy, but about 1/2 the price of fillet. So I went with those. Pork fillet can be dry and tricky to cook so, these are my solution. Totally perfect and twice as versatile.
Go and check out the website for lots of tips and ideas.
This recipe will make enough for 4 people. Yes good sized bowls. The noodles were inspired by a recipe from Samantha Coutts, food assistant at Delicious Magazine. But, the Chilli Caramel harks back to my days working with Neil Perry. We used to often make something quite similar to this that went with slow braised Pork Hocks.
You can use the Chilli Caramel to coat any Pork, Duck, Chicken or even Salmon, yes it totally loves going with Salmon xxx. I will go out on a limb and say that you are totally going to go nuts for it. It really sits nicely with these gently spiced peanut noodles and vegetables. Don’t skip the fresh corn because it adds a sweetness and really nice texture too.
- 6 stalks green onion white part only
- ½ bunch Coriander, stems and roots (cleaned)
- 30 gm ginger, grated (2 Tablespoons)
- 20 gm turmeric, fresh grated (1 Tablespoon)
- 50 gm roasted salted peanuts
- 2 cloves garlic
- 1 tablespoon tamarind paste
- 125 ml chicken stock , extra
- 250 ml coconut cream
- 250 ml chicken stock
- 40 ml fish sauce 2 Tablespoon
- 2 lemon juice
- 20 ml Soy sauce (1 Tablespoon)
- 150 gm rice noodles (any kind)
- 2 cups broccoli florettes
- 2 cups corn kernels ( or about 3 ears)
- 500 gm Pork Loin Steaks
- 40 ml oil (2 tablespoons)
- 1 clove garlic, crushed
- 1 large red chilli chopped with seeds *
- 1 small scud chilli chopped with seeds*
- 100 gm white sugar (1/2 cup)
- 60 ml water or stock (3 tablespoon)
- 20 ml fish sauce (1 Tablespoons)
- 40 ml lemon Juice (2 tablespoons)
- Empty a 150 gm packet ( or similar size) of rice noodles into a bowl and pour over boiling water. soak until the noodles are soft and pliable (they won't be cooked any further). Drain, cover and set aside.
- Add the cleaned and soaked coriander stems and roots, green onions, ginger, turmeric, garlic, tamarind paste, peanuts and stock into a food processor or machine and whizz till they are chopped into a paste. Pour into a saucepan with the coconut, 250 ml chicken stock, fish sauce , lemon and soy and set aside.
- Heat a skillet or fry pan to very hot. Add the oil and the Pork Loins. Turn when golden on both sides.
- Remove from the pan and put onto a plate.
- Add the sugar to the pan immediately with out cleaning. You can turn it down just a fraction if you like. Add 1 tablespoon of the stock or water just to loosen the sugar and start it caramelising. Move it about a bit with a wooden spoon to keep it browning to a caramel evenly.
- Once it is a deep caramel colour add the extra clove of garlic and chilli, stir then add the extra chicken stock to stop the caramel browning further. It will splutter. Be careful. Take off the heat and stir in the lemon juice and the fish sauce and stir well. It's ready.
- Slice up the pork and add to the caramel tossing about to coat. set aside
- Put the pot with the Peanut Coconut Sauce onto the stove and add soy, lemon and fish sauce. Stir and then add the broccoli and corn. Simmer till just tender.
- Divide the noodles between four bowls. Spoon over the Broccoli, corn and sauce. Divide the pork amongst the bowls and add extra caramel sauce.
- sprinkle with coriander and sliced shallots
2.If you are using just the chilli caramel for other food make it in a clean fry pan or skillet adding the 1 tablespoon of stock or water to the sugar and then bringing it up to a caramel. Pour it over cooked meat and toss.
3. Use fish sauce rather than soy as soy is bitter once caramelised.
My Kitchen Stories was supported by RS Australia’s The Ultimate Meat Eaters Guide for this post.