MINCED PORK WITH CORIANDER AND FISH SAUCE NOODLES
This is one of my favourite dishes that Mum would make me for school. I’d often wolf it down in the car en route, and go into school stinking of garlic, but I didn’t care as it was so tasty. Now that I am a mum I often cook this for my daughter. A kind of Asian bolognaise, it is versatile, easy to make and keeps well in the fridge. I normally serve it with wonton or egg noodles.
Serves 4
500g minced pork (not lean)
1 tbsp vegetable oil
2 garlic cloves, finely chopped
2 tbsp fish sauce
2 tbsp sweet soy sauce
½ tsp caster sugar
250ml water, plus 2 tbsp
1½ tbsp cornflour
40g coriander, chopped (stalks and all)
For the marinade
1½ tbsp cornflour
1 tbsp oyster sauce
2 tbsp light soy sauce
½ tsp caster sugar
¼ tsp ground white pepper
For the noodles
4 x 100g bundles of egg or wonton noodles
2 tbsp Garlic Oil (here )
2 tbsp sweet soy sauce
2 tbsp oyster sauce
Put the minced pork in a bowl, mix with the marinade ingredients and set aside for at least 15 minutes at room temperature, or longer if you prefer, covered in the fridge.
Heat the oil in a wok or frying pan over a medium heat. Add the garlic and fry until fragrant, then add the marinated pork and fry gently (a high heat will dry out the pork), breaking up the mince while it cooks, until it is no longer pink.
Add the fish sauce, sweet soy sauce and sugar, then add the 250ml of water. Bring to the water to the boil, then lower the heat and simmer gently for 5 minutes. If you think there’s too much water, don’t worry – soon it will thicken and be absorbed by the pork.
Dissolve the cornflour in 2 tablespoons of water and add it to the pork and bring to the boil. As it boils, the sauce will thicken and coat the pork. At this stage fold in the coriander and remove the wok or pan from the heat.
Cook the egg or wonton noodles for 2 minutes. Drain well and coat lightly with the garlic oil. Season with sweet soy sauce and oyster sauce. Top with a generous dollop of the pork mixture.
To eat, mix it together and slurp loudly!
TIPS: You can also use chicken thighs for this dish, if you prefer, chopped rather than minced.
Serve with egg noodles, flat rice noodles, rice or congee (here ), instead of wonton noodles, if you like.
