Char Siu Pork with Noodle Salad
I love these sort of flavours mixed together with fresh herbs, some charred pork, loads of dressing and a bit of spice. It is not authentic, totally mixing up my Asian collection of flavours here, but really very delicious. We think you will love it too.
The Char Siu pork recipe has been around for a very long time. We use it frequently and once you get the hang of just how easy it is, you may find yourself whipping it up at a moments notice as well. The pork does benefit from a longer marinating time, for this image it was only marinating for around 2 hours, which is really a bit on the lean side, time wise. So try and give yourself a bit more time. You could marinate the pork the night before and just let it do its thing while you are getting on with your life for 24 hours.
Needless to say, the more dressing the better, so don't be shy.
I hope you like this one. Hearty eating, but still suitable for the hot weather that we all hope is on its way!
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The Pork and Noodles
- 1 Batch Char Siu BBQ Pork ready to cook Recipe
- 1 Pack thin rice noodles, prepared for package directions
- 1/2 Napa or wombok cabbage, shredded
- 1 Red Onion or red shallot, thinly sliced
- 2 Handfuls bean sprouts
- 1/2 continental cucumber, thinly sliced
- 1 Handful Fresh Mint
- 1 Handful Vietnamese mint if you can get it
- 1 Handful Fresh Coriander
- 1 Red Chillie(s)
- Chilli Jam to serve Recipe
- 200 Grams Reserved amount of Char Siu marinade
- 100 Grams Fresh Lemon Juice
- 50 Grams Extra Virgin Olive Oil (EVOO) BUY
Create the marinade for the Char Siu pork as recipe directs, but reserve 200g and keep to one side.
Marinate the pork as directed in remaining marinade.
When you are ready to cook the pork, you can proceed with the rest of the recipe below. Cook the pork as per the Char Siu recipe instructions.
Prepare the rice noodles as directed, drain and toss through 1/2 of the reserved marinade while still warm.
Prepare the rest of the salad vegetables as directed and toss in a large bowl. Add the noodles and fold through. They should be lukewarm or cold before you do this as they will make the greens wilt a little.
Slice the cooked pork or shred and add on top.
Place the rest of the marinade into the Thermomix bowl with the dressing ingredients and blend 10 sec/speed 10. Serve over the pork and noodle salad to taste. Garnish with fresh red chilli slices and serve with some Chilli Jam on the side. You could also add chopped roasted cashews or peanuts, but then you are taking it in a whole different direction.
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