Pork Red Na (Noodles And Gravy)

Name: Pork Red Na (Noodles And Gravy)
Yield: 4
Ingredients: ½ lb pork shoulder, thinly sliced; 1 lb rice noodle; 2 teaspoons dark soy sauce; 2 tablespoons rapeseed oil; ½ lb broccoli; pickled chily, for garnish; fried shallot, for garnish; 2 tablespoons cornstarch; 1 tablespoon light soy sauce; 1 tablespoon oyster sauce; ¼ teaspoon white pepper; 1 egg white; 1 teaspoon chinese cooking wine; 2 tablespoons sesame oil; 5 cloves garlic, finely chopped or pressed; 2 tablespoons yellow soybean paste; 2 cups unsalted chicken stock; 2 teaspoons dark soy sauce; 1 tablespoon palm sugar; 2 tablespoons cornstarch

Recipe by Steven Handley from tasty.co

Dinner

Ingredients

4 servings

•

½ lb pork shoulder, thinly sliced
•

1 lb rice noodle
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2 teaspoons dark soy sauce
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2 tablespoons rapeseed oil
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½ lb broccoli
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pickled chily, for garnish
•

fried shallot, for garnish
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2 tablespoons cornstarch
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1 tablespoon light soy sauce
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1 tablespoon oyster sauce

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¼ teaspoon white pepper
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1 egg white
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1 teaspoon chinese cooking wine
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2 tablespoons sesame oil
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5 cloves garlic, finely chopped or pressed
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2 tablespoons yellow soybean paste
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2 cups unsalted chicken stock
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2 teaspoons dark soy sauce
•

1 tablespoon palm sugar
•

2 tablespoons cornstarch

Instructions

Combine marinade ingredients in a large bowl and once whisked together, add pork and marinate overnight.
Soak noodles in warm water before separating out. Drain noodles, then add dark soy sauce and mix around with your hands.
Heat wok or large non-stick pan to medium-high heat. Add 1 tbsp of rapeseed oil, once oil is shimmering, add half the noodles. Fry the noodles until they crisp up in places and char in places. Repeat this with the remaining noodles.
Wipe wok clean with paper towel, add sesame oil. Stir in garlic and soy bean paste. Cook until garlic begins to brown.
Add stock, soy sauce and palm sugar and bring to a boil.
Whisk cornstarch into a glass of water
Add the pork to the boiling sauce (must be boiling so the coating on the pork doesn’t come off)
And simmer for one minute before adding the broccoli.
Simmer for 3-4 more minutes.
Stir in corn starch mix, cook off until sauce thickens and glistens.
Serve over the rice noodles, adding chilli and shallots to garnish.