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Ingredients
400g Slow Cooked Pork Shoulder With Miso Maple Glaze
1 tbsp toasted sesame oil
2 star anise
1 onion, peeled and thinly sliced
1 tsp Sichuan pepper, finely crushed
2 Essential Tomatoes, cut into wedges
4 cloves garlic, thinly sliced
15g piece ginger, thinly sliced into matchsticks
600ml chicken stock
1 tbsp Cooks’ Ingredients Shaoxing Rice Wine
1 tbsp distilled malt vinegar
1 tsp caster sugar
2 nests wholewheat noodles
90g pack baby pak choi, leaves separated and washed
½ tsp Lee Kum Kee Chiu Chow Chilli Oil, or to taste
50g Essential Roasted & Salted Large Peanuts, roughly chopped
Method
Cook the pork according to pack
instructions. Once cooked, slice and cover
with foil to keep warm until serving.
Heat the sesame oil in a medium pan
over a medium heat. Add the star anise
and onion with a pinch of salt. Cook
for 3-4 minutes, then add the Sichuan
pepper, tomatoes, garlic and ginger. Cook
for 2 minutes more, or until fragrant, then
add the stock.
Bring to the boil, then simmer for
5-6 minutes, or until the tomatoes have
softened but still hold their shape. Add
the rice wine, vinegar and sugar. Taste for
seasoning, adding more salt if needed.
Bring a second pan of lightly salted
water to the boil. Add the noodles and
cook for 2 minutes, then add the pak
choi, cook both for 2 minutes more, then
drain. Divide between 2 bowls. Ladle
over the broth (remove the star anise)
and top with the pork. Drizzle over the
chilli oil and add the peanuts.
Nutritional
Typical values per serving when made using specific products in recipe
Energy
2,776kJ/ 666kcals
Fat
40g
Saturated Fat
8.3g
Carbohydrates
22g
Sugars
17g
Fibre
7g
Protein
49g
Salt
3.1g
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