Prep time: 15 mins
Cooking time: 25 mins
Ingredients
-
- 1 tbsp
black peppercorns
- 1 tbsp
fennel seeds
- 1 tbsp
coriander seeds
- 1 tbsp coarse sea
salt
- 1 tbsp
kalonji/ nigella/ onion) seeds
- 300g piece (approx)
pork fillet
- 1 tbsp
oil, for frying
- 1/4 jar of
Blue Dragon Thai Green Curry Paste
- 1 lt
chicken stock
- 1 can
Blue Dragon Coconut Milk
- 3
kaffir lime leaves
- 1 inch
ginger, peeled and finely chopped
- 2
red chillies, finely sliced
- A small bunch
coriander leaves, roughly chopped
- 1/2
red pepper, sliced
- 1 head
pak choi, finely sliced
- 3
spring onions, diagonally sliced
- 100g
glass/ mungbean/ vermicelli noodles
- 1
lime, juiced, to season
Serves: 4
Try this recipe with
Minced Ginger
Pork Noodle Bowls with Aromatic Spiced Pork Fillet
This dish makes a delightfully light and healthy supper option, with little to no fuss!
Preparation:
- First, make the roasted spice mix. Place all the spices in a dry pan and heat over a medium to low heat. When you smell them becoming aromatic remove them from the heat and grind to a powder in a pestle and mortar or food processor. Take care not to burn the spices or they will taste bitter.
- Rub the spices on to the outside of a piece of pork fillet. In the meantime, heat a frying pan with the oil until hot. When hot, add the fillet and brown on all sides for 2-3 minutes taking care not to burn the pork or spices. When sealed and a spice crust has formed, place in a roasting tin in a pre-heated oven (200'C/400'f)for 15-20 minutes until cooked through. When cooked place to one side covered with foil, to rest.
- While the pork is cooking, make the broth. In a saucepan heat 2 tbsp Thai Green Paste. Add 1 litre of chicken stock with the Coconut Milk and heat through. Add sliced kaffir lime leaves, sliced chillies and sliced ginger. Cook for 15 mins. Just before serving add the vermicelli noodles, coriander, red pepper, pak choi and spring onions. Ladle into bowls. Arrange slices of pork on top of the noodles and broth and season with a squeeze of lime.
Useful tip:
If you have no lime, a lemon will achieve a similar zesty flavour... more
Swap the sliced vegetables around for seasonal favourites to get the best flavour and freshness from your soup!