Pork Noodle Bowls with Aromatic Spiced Pork Fillet
This dish makes a delightfully light and healthy supper option.
1 tbsp black peppercorns
1 tbsp fennel seeds
1 tbsp coriander seeds
1 tbsp coarse sea salt
300g piece (approx) pork fillet
1 tbsp oil, for frying
2 tbsp Blue Dragon Thai Green Curry Paste
1 litre chicken stock
1 Blue Dragon Coconut Milk
3 kaffir lime leaves
1 inch ginger, peeled and finely chopped
2 red chillies, finely sliced
A small bunch cilantro, roughly chopped
1/2 red pepper, sliced
1 head bok choy, finely sliced
3 spring onions, diagonally sliced
100g Blue Dragon Rice Noodles
1 lime, juiced, to season
1 tbsp Blue Dragon Fish Sauce, to season
First, make the roasted spice mix. Place all the spices in a dry pan and heat over a medium to low heat. When you smell them becoming aromatic, remove them from the heat and grind to a powder in a pestle and mortar or food processor. Take care not to burn the spices or they will taste bitter.
Rub the spices on to the outside of a piece of pork fillet. In the meantime, heat a frying pan with the oil until hot. When hot, add the fillet and brown on all sides for 2-3 minutes taking care not to burn the pork or spices. When sealed and a spice crust has formed, place in a roasting tin in a pre-heated oven (200'C/400'f) for 15-20 minutes until cooked through. When cooked, place to one side covered with foil, to rest.
While the pork is cooking, make the broth. In a saucepan, heat 2 tbsp Blue Dragon Thai Green curry paste. Add 1 litre of chicken stock with 1 can Blue Dragon coconut milk and heat through. Add sliced kaffir lime leaves, sliced chillies and sliced ginger. Cook for 15 mins. Just before serving, add the vermicelli noodles, cilantro, red pepper, bok choy and spring onions. Ladle into bowls. Arrange slices of pork on top of the noodles and broth and season with a squeeze of lime and fish sauce.