Soy-glazed pork fillet with crunchy noodle salad
Prep
20m
Cook
15m
serves
4
Ingredients (13)
- 2 tablespoons honey
- 1/4 cup (60ml) kecap manis
- 1/4 cup (60ml) light soy sauce
- 2 teaspoons peanut oil
- 2 (about 650g total) pork fillets, halved
Crunchy noodle salad
- 200g snow peas, thinly sliced
- 2 Lebanese cucumbers, peeled, seeds removed, cut into 5cm batons
- 3/4 cup sliced coriander leaves and stems
- 1 long red chilli, seeds removed, thinly sliced
- Finely grated rind and juice of 1 lime
- 1 tablespoon peanut oil
- 1 tablespoon fish sauce
- 100g packet fried noodles
Method
-
1.Simmer the honey, kecap manis and soy in a small saucepan over medium heat for 4-5 minutes or until thick and syrupy.
-
2.Heat the oil in a large frypan and cook pork over medium-high heat, turning, for 4 minutes. Pour over soy glaze and cook, turning, for a further 4 minutes or until pork is coated in glaze, being careful not to burn it. Transfer pork and pan juices to a bowl, cover with foil and rest for 3 minutes.
-
3.For the crunchy noodle salad, blanch the snow peas in a pan of boiling salted water for 30 seconds. Drain, refresh in cold water and drain again. Just before serving, toss snow peas together with remaining salad ingredients.
-
4.Divide the noodle salad among plates and top with pork slices. Serve immediately.
Reviews
Join the conversation
Log in Register