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Home Food & Recipes

Crispy fried pork bowl

This makes for a cracking lunch
Andre Martin
4
15M
20M
35M

This recipe is a brilliant way to get more pork (and vegies) on your fork.

Ingredients

Method

1.

Combine pork, fish sauce and soy sauce in a large bowl. Finely grate 1⁄2 of the ginger and add to pork mixture. Cover and set aside for 30 minutes to marinate. Slice remaining ginger into fine batons and set aside. Transfer pork and marinade to a plate then put in a steamer basket over a pot of just simmering water. Cook for 10 minutes or until pork is just firm. Set aside.

2.

Mix flour and Szechuan in a large bowl. Drain pork and add to flour mixture. Toss well then set aside for 10 minutes.

3.

Put oyster sauce, lime juice, sweet chilli and sesame oil in a small jug. Mix well. Set aside.

4.

Cook noodles in a large saucepan of rapidly boiling salted water until just tender. Drain, refresh under cold water. Put in bowls and top with veg.

5.

Pour olive oil into a large deep saucepan until 5cm deep. Heat to 190°C on a cook’s thermometer. Fry pork, in batches, for 3 minutes or until crisp. Drain on paper towel. Divide among bowls. Drizzle with dressing. Top with reserved ginger, shallots, coriander and mint. Serve.

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