Preparation time is 45minutes
Cook time is 20minutes
Total time is 1hours 5minutes
Serve is for 4 people
Difficulty level: 3 out of 4
21 Ingredients
Number of servings
4
- 1 cup plain flour
- fried shallots (to serve)
- 2teaspoons white pepper
- 2teaspoons sesame oil
- 1tablespoons fish sauce
- red capsicum
- carrot
- 2tablespoons coriander leaves (to serve)
- cucumber
- 8 cm piece ginger
- 2tablespoons mint leaves (to serve)
- raddish
- shallots
- 2tablespoons oyster sauce
- 1tablespoons lime juice
- 1 cup extra virgin olive oil (to fry)
- 1tablespoons sweet chilli sauce
- 300 flat dried rice noodles
- kale
- 1tablespoons Ayam light soy sauce
- 700grams pork leg, diced
Method
Step 1 of 5
Combine the pork, fish sauce and light soy in a bowl and mix. Finely grate half the ginger and add to the marinade. Cover and set aside for 30 minutes. Transfer to a plate with the marinade then arrange in a steamer basket over a pot of barely-simmering water. Cook for 10 minutes, until the pork is just firm. Set aside.
Step 2 of 5
Mix the flour and Szechuan peppercorns in a large bowl. Drain the pork and add to the flour. Toss well, then set aside for 10 minutes. Combine the oyster sauce, lime juice, sweet chilli and sesame oil in a small jug. Mix well.
Step 3 of 5
Cook the rice noodles in a large saucepan of rapidly-boiling salted water until just tender, then drain and refresh under cold water. Place in the bottom of four bowls.
Step 4 of 5
mixed fresh vegetables (cucumber, carrot, daikon, shallots, red capsicum, kale) cut into fine batons or shredded, then arrange the vegetables around the sides of the bowls.
Step 5 of 5
Fry the pork in hot (190°C) extra virgin olive oil in batches for 3 minutes, until crisp, then drain on kitchen paper. Place in the centre of the bowl. Drizzle with the dressing, then garnish with fried shallots, coriander and mint.
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