Name: Pork and black pepper pho
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4
Ingredients: 4 (500g) pork medallion steaks; 150 millilitre bottle black pepper sauce; 200 gram dried rice stick noodles; 2 litre (8 cups) chicken stock; 5 piece peeled ginger, thinly sliced; 2 clove garlic, thinly sliced; 2 tablespoon fish sauce; 2 medium carrots, cut into matchsticks; 150 gram green beans, cut into 3cm lengths; 150 gram chinese cabbage (wombok), shredded; cooking oil spray; 1/2 cup bean sprouts, trimmed; 2 green onions, thinly sliced; mint leaves, to serve; coriander sprigs, sliced, to serve; fresh red chilli, to serve; lemon wedges, to serve

Ingredients

4 (500g) pork medallion steaks

150 millilitre bottle black pepper sauce

200 gram dried rice stick noodles

2 litre (8 cups) chicken stock

5 piece peeled ginger, thinly sliced

2 clove garlic, thinly sliced

2 tablespoon fish sauce

2 medium carrots, cut into matchsticks

150 gram green beans, cut into 3cm lengths

150 gram chinese cabbage (wombok), shredded

cooking oil spray

1/2 cup bean sprouts, trimmed

2 green onions, thinly sliced

mint leaves, to serve

coriander sprigs, sliced, to serve

fresh red chilli, to serve

lemon wedges, to serve

Method

1.Place pork in a shallow glass or ceramic dish. Add 1/3 cup of pepper sauce; turn pork to coat. Cover with plastic food wrap; chill for 2 hours to marinate.

2.Meanwhile, place noodles in a large heatproof bowl. Cover with boiling water. Stand for 10 minutes or until softened; stir with a fork to separate strands. Drain; rinse under warm water. Divide noodles among large serving bowls.

3.Combine stock, ginger, garlic, fish sauce, and 1/3 cup of pepper sauce in a large saucepan over moderate heat. Bring stock mixture to the boil. Reduce heat; Simmer for 5 minutes. Add carrot and beans then simmer for 2 minutes. Remove from heat. Stir in cabbage.

4.Drain marinade from pork; discard marinade. Spray pork with oil. Heat a large frying pan over moderate heat. Add pork to pan, cooking for 2-3 minutes each side or until pork is cooked.

5.Transfer pork to a heatproof plate. Cover with foil then rest for 5 minutes. Slice pork. Ladle hot stock over noodles in bowls. Top with pork, sprouts, onion, mint, coriander and chilli.

Use beef rump steal or chicken breast fillet instead of pork; cooking time may vary.
Note

Woman's Weekly Food

From classic Kiwi favourites, quick weeknight dinners and elevated meals for special occasions, our recipes are local and delicious and thoroughly tested so you know you can trust them to work. Discover tips and tricks to enhance your cooking skills, learn about seasonal ingredients, and stay up-to-date with the latest food trends. We're more than just recipes; we're your trusted kitchen companion.

Ingredients

Method

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