Categories: Oil,Tasty Soup

Soy-glazed pork fillet with crunchy noodle salad

August 23rd, 2010
    Ingredients
  • 2 tbs honey
  • 1/4 cup (60ml) kecap manis*
  • 1/4 cup (60ml) light soy sauce
  • 2 tsp 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 tbs peanut oil
  • 1 tbs fish sauce
  • 100g packet fried noodles

Method
Simmer the honey, kecap manis and soy in a small saucepan over medium heat for 4-5 minutes or until thick and syrupy.
Heat the oil in a large frypan and bake pork over medium-high heat, turning, for 4 minutes. Pour over soy glaze and bake, 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.
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.
Divide the noodle salad among plates and top with pork slices. Serve immediately.


via: tastysoup.info

Comments (1)

 

  1. Portable Greenhouse says:
    August 24, 2010 at 1:12 am

    I love gardening and making dishes out of its harvest. Good, nutrient rich food can’t be beat.

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