Pork

Crispy pork with miso and ginger noodles

Name: Crispy pork with miso and ginger noodles recipe
Yield: 4
Ingredients: 100ml peanut oil; 4 garlic cloves, thinly sliced; 1/3 cup finely chopped ginger; 4 rashers rindless smoky bacon, finely chopped; 500g pork mince; 1 cup (250ml) good-quality chicken or beef stock; 100g white (shiro) miso; 1 tbs brown sugar; 1 tbs mirin; 375g packet fresh thin egg noodles, cooked to packet instructions, drained, refreshed; refreshed Pickled chilli (recipe below, substitute store-bought pickled chilli) & thinly sliced long green shallots, to serve; 500g long green chillies, thinly sliced; 1 tbs salt flakes; 2 cups (500ml) rice vinegar; 2 cups (440g) caster sugar

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by Phoebe Wood

Oct 01, 2020

Name a better midweek cure than miso, ginger and crispy pork - we'll wait.

100ml peanut oil
4 garlic cloves, thinly sliced
1/3 cup finely chopped ginger
4 rashers rindless smoky bacon, finely chopped
500g pork mince
1 cup (250ml) good-quality chicken or beef stock
100g white (shiro) miso
1 tbs brown sugar
1 tbs mirin
375g packet fresh thin egg noodles, cooked to packet instructions, drained, refreshed
refreshed Pickled chilli (recipe below, substitute store-bought pickled chilli) & thinly sliced long green shallots, to serve

Pickled chilli

500g long green chillies, thinly sliced
1 tbs salt flakes
2 cups (500ml) rice vinegar
2 cups (440g) caster sugar

Method

1.

For the pickled chilli, place chilli in a large heatproof bowl with salt and toss well to combine. Set aside. Meanwhile, place the vinegar, 2 cups (500ml) water and sugar in a medium saucepan over high heat. Bring to the boil, stirring to dissolve the sugar. Pour pickling liquid over the chilli and stir to combine. Refrigerate until cooled. Pickled chillies can be stored in a sterilised airtight jar, refrigerated, for up to 3 months.
2.

Heat the peanut oil in a large wok or frypan over high heat. Add the garlic and stir fry for 2-3 minutes until golden. Remove using a slotted spoon and set aside. Add ginger and bacon, and cook, stirring continuously, for 2-3 minutes until just softened and fat is rendering from the bacon. Add the pork and cook, breaking up the mince and stirring continuously, for 8-10 minutes until browned. Add stock and reduce by a quarter then stir in miso, sugar and mirin. Simmer for a further 3-4 minutes until slightly thickened. Add noodles and toss to coat. Stir fry for 1-2 minutes until warmed and heated through. Scatter with fried garlic, pickled chilli and long green shallot to serve.

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