- Serves: 4
- Cook Time: 3.25 hours 15 minutes
- Prep Time: 25 minutes
- Effort: easy
For the pork
- 1 x 1 kg pork shoulder
- 500 ml water
For the noodles
- 1 carrot, sliced on the diagonal
- 100 g sugar snap peas
- 100 g baby sweetcorn
- 1 tbsp olive oil
- 1 small onion, or large shallot, sliced
- 2 cloves garlic, crushed
- 1 red chilli, seeds removed, chopped
- 1/2 green pepper
- 1/2 red pepper
- 1/2 yellow pepper
- 4 spring onions, trimmed
- 1 tsp sesame oil
- 1 tbsp honey
- 200 g egg noodles, cooked
- 1 tsp curry powder
- 1 tsp soy sauce
- squeeze lime juice
- 1 tsp toasted sesame seeds
- 1 small sprig coriander, chopped
1. Preheat the oven to 150C/gas 1. Place the pork shoulder in a deep roasting tin and pour over the water. Cover tightly and seal with foil.
Cook for about 3 hours, or until tender. Top-up with more water if the meat begins to dry out. Leave to cool before removing the skin and shredding the meat into a bowl.
2. While the pork is cooking, blanch the carrots, sugar snap peas and corn in boiling water - cook for 2 minutes before draining. Leave on one side.
3. Heat the olive oil in a non-stick wok set over a high heat. Tip in the pork and fry until it begins to crisp-up.
4. Add the onions, garlic and chilli, and stir fry for a further 1 minute.
5. Add the blanched vegetables, peppers and spring onions, followed by the honey and sesame oil. Continue frying until the honey begins to caramelise.
6. Add the cooked noodles along with the curry powder. Mix well and season with soy sauce and lime juice. Serve scattered with toasted sesame seeds and chopped coriander.
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