A quick and easy mid-week recipe that’s spicy and satisfying. Using Riverview Farms roast pork, half the cooking is already done for you. You just need to add the ingredients for the sauce to the wok, add the pork meat, cooked noodles and toss it all together to heat up and you’re done. It’s so easy and packed full of spicy flavour. It’s the middle of winter and pouring rain here today, which suits my mood after another lockdown extension was announced this morning, so this bowl of comfort is looking pretty good right now.
What you’ll need:
1 tbs canola oil
2 cloves garlic, minced
2 tbs dark soy sauce
2 tbs light soy sauce
1 tbs Shaoxing wine
3 tbs tahini (75g)
1 tbs honey
⅓ cup chilli oil
1 Riverview Roast Pork, meat shredded & crackling chopped
500g Szechuan noodles, or egg noodles
toasted sesame seeds, sliced spring onion & fresh coriander, to serve
What to do:
Heat a wok or large non-stick frypan over medium-low heat. Add oil and garlic and cook for 1 minute until fragrant. Add dark soy, light soy, Shaoxing wine, tahini and honey and cook for 1 minute until combined. Add a quarter cup of the chilli oil and shredded pork and toss to combine.
Meanwhile, cook noodles according to packet instructions. Drain and toss the noodles into with Szechuan pork.
Divide between serving bowls and spoon over remaining chilli oil. Top with pork crackling, toasted sesame seeds, spring onion and coriander. Serves 4.
