This is a perfect Saturday night supper and definitely special enough to serve to friends and family. It’s our go-to favourite when we’re in watching ‘Strictly’ on a cold winter evening. The soft aromatic pork in its spicy Asian-style sauce is perfect served with sticky jasmine rice or egg noodles. The layer of sautéed beansprouts adds crunch and texture, garnish with spring onion or fresh coriander for a delicious supper that you definitely can’t get at a takeaway!
You will need…
- 2 tbsp vegetable oil
- 100g shallots, thinly sliced
- 50g crushed garlic
- 50g peeled and finely grated fresh ginger
- 1 large fresh red chilli, seeded and chopped
- 1.25g pork shoulder cut into 3cm chunks
- 2 tbsp sambal manis (a kind of thick chilli and shrimp paste – available in many supermarkets)
- 2 tbsp dark soy sauce
- 3 tbsp tamarind water (I use tamarind paste and make it up with water)
- 20 turns of freshly ground black pepper
- 1 tsp palm sugar
- 300ml chicken stock – I use Knorr concentrated gel stock and make it up with water
- To serve: egg noodles (I use Waitrose dried egg noodles 4nests per pack) and fresh beansprouts plus 4 spring onions thinly sliced to garnish or chopped fresh coriander.
- Heat the oven to 160°C.
- Heat the oil in a large, heavy-based ovenproof casserole (I use my large oval Le Creuset) over a medium heat.
- Add the shallots and fry until soft and golden, then stir in the garlic, ginger and 1/2 tsp salt.
- After a minute, add the pork cubes and fry until lightly coloured.
- Add in the soy, stock, chilli, tamarind, sambal manis and bring up to a simmer. The stock should come to the level of the meat in the pot.
- Cook in the oven for 2 hours until the pork is tender and the sauce has reduced.
- Taste for seasoning 15 minutes before serving – this should be very spicy, add in more sambal manis or some chilli powder if it’s not hot enough for you.
- To serve, cook the noodles according to the instructions on the packet (usually about 5 minutes) and stir fry the beansprouts with a touch of sesame oil. In warmed bowls, layer the noodles, then the beansprouts, spoon over the pork and sauce and top with chopped spring onion or fresh coriander.
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