2 blocks: divide into 4 serves
3 blocks: divide into 3 serves
4 blocks: divide into 2 serves
Ingredients
For the Pork Fillet:
280g pork fillet, diced into 3 cm thick pieces
1 tbsp garlic-infused olive oil
1 tbsp sesame oil
4 tbsp of brown sugar or coconut sugar
1/4 cup gluten free soy sauce
2 tbsp Chang's dark soy sauce (this is gluten-free but does contain wheat - not suitable for wheat allergy or celiac disease)
1/4 cup rice vinegar
4 cloves of garlic, crushed
2 tbsp freshly grated ginger
2 spring onions, chopped
1.5 cups of water
4 whole potatoes, quartered and baked.
For the noodles:
400g (2 packets) of Qetoe noodles, rinsed and drained free
2 tbsp of braising liquid from the cooked pork
1 tbsp of gluten free soy sauce
Veggies:
2 bunches of bok choy, sliced
3 cups of baby spinach, chopped
Directions:
Prepare the pork:
Preheat the oven to 160°C
Heat olive oil in a pot. Sear pork fillet until brown.
In the same pot, add soy sauces, rice vinegar, sesame oil, sugar, garlic, ginger, spring onions, black pepper, and water. Stir and bring to a simmer.
Add the potatoes to the pot.
Transfer to an oven safe pot or dutch oven and cover. Braise for about 1.5 hours, stirring halfway through, until the pork is tender and melt-in-your-mouth soft.
Once done, remove pork and let rest.
Strain and reduce the braising liquid on the stove until it’s glossy and syrupy (about 5–10 minutes).
Cook the noodles:
In another pan, add 2 tbsp of the reduced braising liquid and soy sauce over medium heat. Stir to create a rich glossy sauce.
Add rinsed, drained Qetoe Noodles (thick udon-style). Toss gently to coat completely and heat through (about 1–2 minutes).
Cook the veggies:
In a pan, cook the bok choy until tender then add in the baby spinach and cook until wilted.
Putting it all together:
Add the noodles and veggies into the same pot as the pork and stir until combined.
Serve warm with fresh red chilli and chopped spring onions.