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Vietnamese caramelised pork

with lime and ginger noodle salad

Ready in around 25 mins

RECIPE FACT:
The lemongrass oil is popularly known as Cochin oil in world trade, since 90% of it is shipped from the port of Cochin, also known as Kochi (Kerala/ India).
Nutritional Info:
  • Energy: 2898kj (693Kcal)
  • Protein: 33g
  • Carbohydrate: 60g
  • Fat: 31g
  • Contains: Gluten, Fish, Peanut, Soy, Sesame
Serving Amount:
Serves 4 people
Cooking Instructions:
  • BEFORE COOKING:

    Boil the kettle.

  • 1. TO PREPARE THE PAD THAI NOODLES AND VEGETABLES:

    Place the pad Thai rice noodles in a bowl, pour over boiling water until just covered then leave to sit for 2-3 mins. Gently stir with a fork to separate, then drain.

  • 2. TO PREPARE THE SALAD:

    Remove the mint leaves from their stalk and discard the stalks. Roughly chop with the coriander including the stalks and set aside. Thinly slice the spring onions on the diagonal and place in a large salad bowl. Peel and grate the carrot and add to the bowl with the spring onions. Roughly chop the baby cos leaves and add to the bowl. Add the slice red cabbage and set aside.

  • 3. TO COOK THE PORK:

    Heat a non-stick frying pan with a drizzle of oil over a medium-high heat. Once hot add the pork mince and cook for 2-3 mins breaking up any large clumps of meat with a wooden spoon. Add the lemongrass sauce and cook for a further 4-5 mins until the pork is caramelised and a little crispy.

  • 4. TO FINISH THE SALAD:

    Place the pad Thai noodles in the salad bowl, then add the lime and ginger dressing. Mix gently to coat all ingredients.

  • TO SERVE:

    Place the noodle salad into bowls then top with caramelised pork. Add a sprinkle of peanuts and sesame seeds and finish with the mint and coriander.

Ingredients In your box:
  • 1 pack of premium pork mince
  • 1 pack of pad Thai rice noodle
  • 1 pot of lemongrass sauce
  • 1 pot of lime and ginger dressing
  • 1 sachet of peanuts and sesame seeds
  • 1 bag of baby cos leaves
  • 1 bag of sliced red cabbage
  • 1 carrot
  • 2 spring onions
  • 1 bag of mint & coriander

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