Pepper Pork & Noodles – Justine Wall

Justine Walls Pepper Pork & NoodlesJustine Wall’s Pepper Pork & Noodles

Appropriately just this morning Justine Wall had this recipe up on her website The Plain Kitchen this morning, and it is a great match with the Shiraz.

Says Justine; “I think rice noodles are a most underused ingredient in all sorts of cooking: of course, because of the whole gluten free thing, I have eaten them more frequently than I would otherwise have done, and I adore them. They are super quick to prepare, and, everyone seems to love them. I sometimes prepare mine in boiling water, as per packet instructions, but for this recipe, I boil some home made chicken stock, pop the noodles in until they are immersed in the stock, and I cover them until they are done. I think this is a wonderful way of imparting flavour and depth to the noodles, and I had a lot of chicken stock in the freezer at the time of making, so it seemed a good idea to use it in this manner.

Remember to fry the pork strips first and set aside, before you fry the onions and vegetables. You want the pork to be crispy and well browned, and if you add it to the vegetables and cook everything all together at once, you will just land up with poached pork, which will not be very appetising. Go wild on the fresh herb front too, and the lemon juice: it really lifts the whole dish.”

Pepper Pork & Noodles

Serves 2

300 pork fillet, cut into strips
2 tbsp groundnut oil
100g rice noodles
2 cups chicken stock
1 medium white onion, sliced
1 small leek, sliced
2 cloves garlic, microplaned
Knob of ginger, the site of your thumb, microplaned
1/2 tsp white pepper
Pinch dried chilli flakes
1 tsp ground coriander
1/2 tsp ground cumin
1 tbsp gluten free soya sauce
Pinch salt (you may need extra, I find some soya sauces not salty enough)
Good grinding black pepper
Juice of 1 lemon
1/2 red chilli, deseeded and sliced
1/4 cup each of chopped basil, coriander and parsley
2 spring onions, chopped

Make the rice noodles first: Bring the stock to the boil, and pop the noodles in. Cover and allow to soften- I usually leave them for a few minutes longer than the packet states! Ensure they don’t stick together: keep stirring them in the pot to separate them.

Heat 1 tbsp of the groundnut oil in a non-stick frying pan. Coat the pork strips in the cumin, chilli flakes, white pepper, and coriander, and fry them in the oil in batches: remember, you don’t want to overload the pan, you want the stripes well browned. Remove with a slotted spoon or similar, and set aside, ready to add to the mix later.

Heat the other tbsp of oil in the same frying pan you had the pork in, and fry the onion, garlic, ginger and leeks for about 5 minutes, stirring all the while- keep on a high heat, and be careful that it doesn’t burn!

The noodles should be done by now: drain them from the stock, and add them to the onions. Add the pork strips and stir though, then finally add the lemon juice, soya sauce, salt, herbs, sliced red chilli, spring onions and the grinding of black pepper. Serve in bowls.

Michael’s wine recommendation – CLICK HERE

Zonnebloem Shiraz (NV) copy

Justine WallJustine Wall

I live on Salisbury Plain, England, in a very old, wonky thatched cottage that looks like it’s been iced with royal icing and topped with Shredded Wheat. I grew up in South Africa, but have lived in England for 18 years.

I run my design business, Hector and Haddock, from my studio at home where I design linocuts, screen prints, tea towels and greeting cards. A complete bibliophile and self confessed hoarder, all of my designs and work pay homage to vintage graphics and paper. I also use this extensive paper ephemera collection to create bespoke paper pictures for clients.

More than anything, I love to cook for people. I hope that you find these recipes helpful, inspiring and delicious, even if you don’t follow a gluten free diet. There’s more on the inspiration behind my blog in The Plain Kitchen.

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March 18th, 2016|Categories: Recipes|Tags: , , |