Coconut Curry Pork
with Rice Noodle Salad
Cooking Steps
Put a full kettle of water on to boil. Finely slice the cos lettuce. Finely slice the cucumber into half moons. Grate the carrot (unpeeled). Roughly chop the coriander. Slice the pork loin steak into thin strips (about 0.5 cm thick).
Combine the coconut cream, mild curry powder and 1/4 of the soy sauce in a medium bowl. Add the pork loin strips and toss to coat. Set aside and leave to marinate.
Place the rice stick noodles into a large heatproof bowl and pour over enough boiling water to completely submerge the noodles. Soak for 8-10 minutes or until soft. Drain.
While the noodles are soaking, combine the remaining soy sauce, sesame oil, rice wine vinegar and a drizzle of olive oil in a large bowl. Add the shredded cos lettuce, cucumber slices, grated carrot, drained noodles, 1/2 the chopped coriander and 1/2 the roasted peanuts. Toss to coat in the dressing and set aside.
Heat a drizzle of olive oil in a large frying pan over a high heat. Add 1/2 the marinated pork and cook, tossing, for 1-2 minutes or until browned and cooked through. Remove from the pan and set aside on a plate. Repeat with the remaining pork. Tip: Cooking pork in batches allows the meat to sear instead of stew.
Divide the rice noodle salad and coconut curry pork between plates. Garnish with the remaining coriander and remaining roasted peanuts. Enjoy!
