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  • 1kg piece pork shoulder

  • 500ml cold water

  • 200g cooked noodles

  • 1 small onion or large shallot peeled and sliced

  • 2 cloves of garlic

  • 1 med red chilli, deseeded and chopped

  • Selection of blanched vegetables to includ carrot batons, sugar snap peas, etc

  • Sliced mixed peppers

  • 4 spring onions, trimmed

  • 1 small sprig coriander (leaves chopped)

  • 1 tsp toasted sesame seeds

  • 1 tsp curry powder

  • 1 tbsp olive oil

  • 1 tsp sesame oil

  • 1 tbsp honey

  • Soy sauce, to taste

  • Lime juice, to taste


  • 1.

    Place pork shoulder in a deep roasting tray, pour over the water and cover tightly with foil to seal.

  • 2.

    Set oven at 150c and cook pork for 3 hrs or until tender. Top up with more water if the meat starts to become dry.

  • 3.

    Allow to cool then remove skin and shred meat into a bowl. Heat a non stick pan or wok with the olive oil, then add pork and saute till starting to crispen. Add the onions, garlic and chilli stir and cook for 1 min. Add the blanched veg, peppers and spring onions. Toss adding the honey and sesame oil.

  • 4.

    Drain the cooked noodles and add to above with the curry powder. Mix well and season with soy sauce and lime juice, dish up and sprinkle with the toasted sesame seeds and chopped coriander leaves.

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