Sticky Ginger Pork Stir-fry with a Coconut Broth and Rice Noodles
Sticky Ginger Pork Stir-fry with a Coconut Broth and Rice Noodles
SERVES 3
8 MINS PREP
COOKS IN 25 MINS
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Ingredients
- 1 tbs. + 1 tsp. vegetable oil
- 300g pork strips (tenderloin or steaks work)
- 2 small pots of The Spice Tailor Original Mango Chutney (around 4-5tbs)
- 20g finely shredded ginger
- 1 red chilli, finely chopped (optional)
- Salt and freshly ground black pepper to taste
Broth
- 1 packet of The Spice Tailor Keralan Coconut Curry
- 200ml chicken stock
- 1 red pepper, sliced
- Salt and pepper
To Serve
- 150-200g fine vermicelli noodles (depends how hungry you are!), cooked according to packet instructions.
- Handful of chopped coriander
Method
- Start with your broth. Add 1 tsp. oil to a small saucepan and add the spices (adding the extra chilli for more heat) from the Keralan Coconut Curry packet, once they start to pop, turn the heat down. Add in the peppers and stir-fry for a minute. Add in the sauce and chicken stock and simmer gently for 7-8 minutes. It should remain lightly creamy (add extra boiling water if necessary).
- Meanwhile, heat half the oil in a large frying pan, add half the pork and brown on both sides. Pour into bowl. Repeat with the second batch. Add to the bowl. There should be a little oil in the pan. Add the ginger and stir-fry for one minute, add the chilli, mango chutney and a small splash of water. Scrape up any browned bits on the bottom of the pan. Add in the pork with a good pinch of salt and freshly ground black pepper to taste. Cook for another 1-3 minutes, checking on when the pork is cooked through. They should be properly glazed in the chutni by now.
- Fork the noodles into your serving bowls. Pour over the broth, spoon over the pork and finish with the coriander. Serve.
Ingredients
- 1 tbs. + 1 tsp. vegetable oil
- 300g pork strips (tenderloin or steaks work)
- 2 small pots of The Spice Tailor Original Mango Chutney (around 4-5tbs)
- 20g finely shredded ginger
- 1 red chilli, finely chopped (optional)
- Salt and freshly ground black pepper to taste
Broth
- 1 packet of The Spice Tailor Keralan Coconut Curry
- 200ml chicken stock
- 1 red pepper, sliced
- Salt and pepper
To Serve
- 150-200g fine vermicelli noodles (depends how hungry you are!), cooked according to packet instructions.
- Handful of chopped coriander
Method
- Start with your broth. Add 1 tsp. oil to a small saucepan and add the spices (adding the extra chilli for more heat) from the Keralan Coconut Curry packet, once they start to pop, turn the heat down. Add in the peppers and stir-fry for a minute. Add in the sauce and chicken stock and simmer gently for 7-8 minutes. It should remain lightly creamy (add extra boiling water if necessary).
- Meanwhile, heat half the oil in a large frying pan, add half the pork and brown on both sides. Pour into bowl. Repeat with the second batch. Add to the bowl. There should be a little oil in the pan. Add the ginger and stir-fry for one minute, add the chilli, mango chutney and a small splash of water. Scrape up any browned bits on the bottom of the pan. Add in the pork with a good pinch of salt and freshly ground black pepper to taste. Cook for another 1-3 minutes, checking on when the pork is cooked through. They should be properly glazed in the chutni by now.
- Fork the noodles into your serving bowls. Pour over the broth, spoon over the pork and finish with the coriander. Serve.
Keep this recipe for later
EMAIL ME A PRINT COPY
MADE WITH OUR DELICIOUS
Keralan Coconut Curry
A delicately balanced, mellow coconut curry from Kerala. Its gentle spicing and layers of flavours makes this a go-to for those who love milder Indian flavours. Perfect with seafood, chicken, eggs or vegetables.
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