Warwick's Sticky Hoisin Pork

Serves

Scaled from the card's 2-serving amounts and rounded to measurable quantities.

Ingredients

Allergens

Raw ingredient energy · 3 servings

Raw weights on purpose: cooking changes what a dish weighs — rice absorbs water, meat renders fat — which moves energy per 100g without changing what you ate. Costing the ingredients you were given is the stable number, and it scales with the serving size above.

As printed on the card — cooked dish, per 100g

Kept for reference. It describes the finished dish by weight, so it can't be turned into a per-person figure without knowing what the dish weighs once it's cooked.

Method

1. Sweet 'n Sour Slaw

   Place the pickling liquid in a bowl and mix in 2 tbsp of warm water. Add in the edamame beans and ½ of the cabbage and carrot. Season to taste, toss to coat, and set aside to pickle until serving.

2. Toasted Seeds

   Boil the kettle for step 3. Place a pan or wok over a medium heat. When hot, toast the sesame seeds for 2-4 minutes until lightly browned, shifting occasionally. Remove from the pan on completion and set aside to cool.

3. Al Dente & Delish

   Using a shallow bowl, submerge the noodles in boiling water and add a pinch of salt. Give them a stir, cover with a plate, and set aside to soak for 6-8 minutes until cooked through and glassy. Drain on completion and toss through some oil to prevent sticking.

4. Juicy Pork Slices

   Return the pan or wok to a medium-high heat with a drizzle of oil. Pat the pork dry with paper towel. When the pan is hot, fry for 6-8 minutes, shifting and turning until browned all over and cooked rare. Remove from the pan and set aside to rest for 5 minutes before slicing into thin strips. Season the slices.

5. Time to Stir Fry

   Return the pan or wok to a low-medium heat with another drizzle of oil if necessary. When hot, fry the sliced chilli to taste and stir through until fragrant, shifting constantly. Add in the sauce and stir through for about a minute until fragrant. Gently simmer for 3-4 minutes until the sauce has thickened and the pork is cooked through. Add in the noodles and the remaining cabbage and carrot. Toss for about 2 minutes until the noodles are reheated and the cabbage is slightly wilted. Remove from the heat on completion. Drain the pickling liquid from the slaw and stir some through the stir fry to taste.

6. Serve It All Up

   Dish the saucy pork stir fry into some bowls and top with the pickled slaw and edamames. Scatter over the toasted sesame seeds and garnish with any remaining fresh chilli if you'd like. Quick, easy, and scrumptious!

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