Chilli Caramel Pork Noodle Bowls with Corn and Brocolli
This makes a great dinner or weekend brunch. It's simple as pureeing the herbs and flavourings for the soup and heating them in a pot. the noodles work perfectly with the Sweet Chilli Caramel Pork. This recipe uses Australian cup and spoon measurements
Ingredients
- 6 stalks green onion white part only
- 1/2 bunch coriander stems and roots (cleaned)
- 30 gm ginger grated
- 20 gm turmeric fresh grated
- 50 gm peanuts roasted salted
- 2 cloves garlic
- 1 tablespoon tamarind paste
- 125 ml chicken stock extra
- 250 ml coconut cream
- 250 ml chicken stock
To finis the the noodles
- 40 ml fish sauce
- 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
Chilli Caramel Pork
- 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
- 60 ml water or stock
- 20 ml fish sauce
- 40 ml lemon Juice
Instructions
- 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
Notes
1. Long red Chillies aren't very hot. They have good flavour but rarely any heat. i have used one of these seeds and all plus a small "scud"chilli to bring in some heat.
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.