Sticky Pork Chops with Noodles
Cook Time 30 minutes
1 tbsp extra virgin olive oil
2 x thick pork chops
1 bunch of spring onions, white and light green part cut into batons, green top thinly sliced for garnish
2 cloves garlic, peeled and chopped
1 x 4cm piece of ginger, julienned
2 star anise
125ml (½ cup) Shaoxing wine
¼ cup soy sauce
¼ cup maple syrup
½ tsp of potato starch (or cornflour), mixed with a few tablespoons of water.
800g fresh flat rice noodles (or 200g dried)
1 carrot, julienned
Sesame seeds, to serve
Heat pan over a medium to high heat and sear pork chops on both sides for 2-3 minutes until golden brown. Remove.
Add the spring onions, garlic, ginger, star anise and cook for two minutes before returning the meat and add the shaoxing and bring to the boil then add the soy, maple and ½ a cup of water and mix through.
Bring to the boil and cook for 5-8 minutes or until the pork is cooked through. Remove. Allow the sauce to bubble away for a minute to reduce. Then whisk in the potato starch mixture until thick.
To prepare the noodles, place them in a large bowl and cover with boiling water (or prepare as per packet instructions).
Portion noodles between bowls and top with the sliced pork and lots of sticky sauce. Garnish with carrot and curled spring onions tops and sesame seeds.