- Serves: 1
- Cook Time: 15 minutes
- Prep Time: 15 minutes plus 24 hrs marinating
- Effort: easy
- 2 pork medallions, each about 40g
- 5 g finely chopped deseeded red chillies
- 5 g finely chopped lemongrass
- 2 spring onions, sliced
- 20 g finely chopped ginger
- 10 g caster sugar
- 4 tsp dry white wine
- vegetable oil, for greasing
- 100 g Thai noodles
- 25 g butter
Tips and Suggestions
This recipe is very easy to scale up for larger numbers. If you want a more traditional Southeast Asian, chilli-hot dish, don't deseed your chilli.
1. Place the pork medallions on a chopping board and bash them lightly with a steak batt or rolling pin to tenderise them.
2. Put the medallions in a shallow dish and add the chilli, lemon grass, the white parts of the spring onion, the ginger, sugar and wine. Turn well to coat in the marinade, cover with cling film and place in the fridge for 24 hours.
3. Preheat the oven to 180°C/gas 4, with a lightly oiled baking tray in it and a lightly oiled hot griddle or frying pan. Remove the pork from the marinade, wiping off excess liquid and seal the medallions on the griddle or in the frying pan for about a minute on each side.
4. Place the medallions on the hot baking tray in the preheated oven for 5-6 minutes to cook through.
5. Meanwhile, blanch the noodles in a large pan of boiling water until just tender but still firm to the bite, drain and refresh in cold water. Drain well again and put in a wok with the butter and the green parts of the spring onion, and stir-fry for a few minutes.
6. At the same time, in a small pan, bring the marinade to the boil and reduce it slightly.
7. Place the stir-fried noodle mixture in the centre of a serving plate and place the pork on top. Finally, pour the reduced marinade over the pork and serve.
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