Char Siu Pork with Thai Noodle Salad
ingredients
For the pork
1 pork fillet
20g caster sugar
1 inch of root ginger
3 cloves of garlic
20ml soy sauce
1 tsp Chinese 5 spice
2 tbsp ketchup
2 tbsp Hoi Sin sauce
1 tbsp honey
For the salad
200g rice noodles
2 carrots
1/2 cucumber
1 head of chicory
1/2 bunch of coriander
1/2 bunch of mint
1/2 bunch of basil
3 spring onions
6 radishes
1 yellow pepper
20g chopped mixed nuts
20g sesame seeds
2 limes
1 tsp sesame oil
nutrition facts
Per average serving:of an adult’s Reference intake (8400kj / 2000kcal).
method
Day before
1. Sprinkle the pork fillet in the sugar and leave for a couple of hours. Make the Char Siu marinade by peeling and finely chopping the garlic and the ginger. Mix together with the soy sauce, five-spice, ketchup, hoi sin, and honey. Rub marinade over the pork and leave overnight in the fridge.
On the day
2. Submerge the rice noodle in boiling water and set aside until tender, drain and run under cold water to refresh. Leave them to drain and dress lightly with the sesame oil, to prevent them sticking. In a dry pan lightly toast your sesame seeds and mixed nuts.
3. Finely slice chicory (lengthways), de-seed and finely slice the pepper, finely slice the spring onions and radishes. Peel and cut the carrot into matchsticks (you can grate them if you find this easier). Cut the cucumber in half lengthways, scoop out the seeds and slice at an angle. Pick the coriander leaves, shred the mint and the basil. Put all the ingredients together in a bowl and dress with the lime juice.
4. Preheat the oven 220°C. Roast the fillet for 20-25 minutes until dark in colour and cooked through.
5. Serve a few slices of the Char Siu pork on top of your noodle salad.
Important information
*Allergen information is compiled using data obtained from the manufacturer of products we have used. If you decide to use a different product there may be a different allergen declaration, so please check the labels of all the ingredients you purchase to make this recipe. This information is for guidance only.
Nutritional information has been compiled by Registered Nutritionists using an industry standard software system (FDH Saffron). Please bear in mind that the nutrition will change depending on the products that you use to make this recipe. This information is for guidance only.