Sweet Chilli Pork With Rice Noodles Recipes

PORK, VEGGIE AND RICE NOODLE LETTUCE WRAPS WITH SWEET CHILI SAUCE

Steps:

• Bring a large saucepan of water to a boil. Turn off the heat, add the rice noodles and stir to loosen. Let sit until tender, about 3 minutes. Drain well, then rinse thoroughly under cold water. Shake out as much water as possible, then transfer to a medium bowl and toss with 1 teaspoon of sesame oil. Set aside at room temperature.
• Meanwhile, whisk the chili sauce, fish sauce, lime juice, 6 tablespoons of water and 2 good pinches of salt in a small bowl until well combined.
• Heat the remaining 1 teaspoon sesame oil in a medium nonstick skillet over medium-high heat. Add the pork and cook, stirring occasionally, until hot and lightly browned at the edges, about 6 minutes. Add the vegetables and continue to cook until warmed through, about 2 minutes more. Add 2 tablespoons of the chili sauce mixture and toss until well coated and reduced slightly, about 1 minute more.
• Pull off 12 to 16 outer leaves from the head of lettuce. Fill the lettuce leaves with the rice noodles, pork and vegetable mixture, cilantro, mint and peanuts. Serve with the remaining chili sauce mixture on the side for dipping and drizzling.

SWEET CHILLI PORK WITH RICE NOODLES

Steps:

• First make the sweet chilli sauce. Put all the ingredients in a blender and whizz until smooth. Pour the mixture into a saucepan and bring to the boil, then lower the heat and reduce until the sauce is syrupy. Set aside to cool. Heat some oil in a frying pan and fry the pork mince for 10-12 minutes until golden and cooked through. Add the ginger, garlic, soy sauce and 2 tablespoons of the sweet chilli sauce. Stir to combine, then add the lime juice to taste. When the pork is nearly ready, place the noodles in a bowl and cover them with boiling water. Leave them to soak for 5 minutes, then drain well. Serve the mince on top of the noodles and scatter over the carrot, spring onions and coriander. Add some lime wedges on the side for squeezing over the dish if you like.

PRESSURE-COOKER THAI SWEET CHILI PORK BOWLS

Steps:

• Place pork in a 6-qt. electric pressure cooker. Top with mushrooms, onion and red pepper. Whisk together hoisin sauce, chili sauce, soy sauce, lime juice, garlic, ginger and rice vinegar; pour over vegetables. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 20 minutes. Allow pressure to release naturally., Remove pork; shred with 2 forks. Return pork to pressure cooker; heat through. Sprinkle with cilantro and green onions; serve with rice, lime wedges, and Sriracha.

STICKY SWEET CHILLI PORK AND BASIL RICE

Steps:

• Heat a wok or large frying pan over moderately high heat and add half the oil and swirl to coat surface and stir fry pork for 5 to 6 minutes or until browned.
• Add garlic, chilli and ginger and stir fry for 1 minutes or until fragrant and then add sauces and stire fry for 1 minute or until pork is cooked and then remove from wok.
• Add remaining oil to wok, heat over high heat and add capsicum and rice and stir fry for 3 to 4 minutes or until heated and then add the bok choy and stir fry for 1 to 2 minutes or until heated and then return pork, cooking juices and 1/3 cup of the basil leave to work and stir fry until heated.
• Spoon into shallow serving bowls and serve topped with remaining basil.