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Satay Pork Skewers With Pickled Cucumber And Crunchy Fried Noodles

Satay Pork Skewers With Pickled Cucumber And Crunchy Fried Noodles

Ingredients for One

  1. 150 grams free-range pork medallions
  2. 5 grams mint
  3. 0.5 spring onion
  4. 1 Tabasco sauce
  5. 0.5 carrot
  6. 1 red capsicum
  7. 1 Lebanese cucumber
  8. 1 lemon
  9. 2 tbsp fried noodles
  10. 1.5 tbsp satay sauce
  11. 3 bamboo skewers
  12. 0.5 tbsp white vinegar - PANTRY ITEM
  13. 1 tsp caster sugar - PANTRY ITEM
  14. 1 tsp soy sauce - PANTRY ITEM
  15. extra virgin olive oil - PANTRY ITEM

Ingredients for Two

  1. 300 grams free-range pork medallions
  2. 10 grams mint
  3. 1 spring onion
  4. 2 Tabasco sauce
  5. 1 carrot
  6. 1 red capsicum
  7. 1 Lebanese cucumber
  8. 1 lemon
  9. 4 tbsp fried noodles
  10. 3 tbsp satay sauce
  11. 6 bamboo skewers
  12. 1 tbsp white vinegar - PANTRY ITEM
  13. 2 tsp caster sugar - PANTRY ITEM
  14. 2 tsp soy sauce - PANTRY ITEM
  15. extra virgin olive oil - PANTRY ITEM

Ingredients for Three

  1. 600 grams free-range pork medallions
  2. 20 grams mint
  3. 2 spring onion
  4. 4 Tabasco sauce
  5. 2 carrot
  6. 1 red capsicum
  7. 1 Lebanese cucumber
  8. 1 lemon
  9. 8 tbsp fried noodles
  10. 6 tbsp satay sauce
  11. 12 bamboo skewers
  12. 2 tbsp white vinegar - PANTRY ITEM
  13. 4 tsp caster sugar - PANTRY ITEM
  14. 4 tsp soy sauce - PANTRY ITEM
  15. extra virgin olive oil - PANTRY ITEM

Ingredients for Four

  1. 900 grams free-range pork medallions
  2. 30 grams mint
  3. 3 spring onion
  4. 6 Tabasco sauce
  5. 3 carrot
  6. 2 red capsicum
  7. 2 Lebanese cucumber
  8. 2 lemon
  9. 12 tbsp fried noodles
  10. 9 tbsp satay sauce
  11. 18 bamboo skewers
  12. 3 tbsp white vinegar - PANTRY ITEM
  13. 6 tsp caster sugar - PANTRY ITEM
  14. 6 tsp soy sauce - PANTRY ITEM
  15. extra virgin olive oil - PANTRY ITEM

Prep:

  1. cut pork into 2 cm strips
  2. wash cucumber and carrot
  3. wash capsicum and cut into squares
  4. wash spring onion and thinly slice diagonally
  5. wash and tear mint leaves

Method:

  1. To make the salad, peel the cucumber and carrot lengthways into long, thin ribbons using a vegetable peeler. Stir vinegar into the sugar in a large bowl. Add the cucumber and carrot. Toss to coat.
  2. Meanwhile, toss the pork and capsicum in a little oil (1 tbsp/person), then thread both onto the skewers.
  3. Heat a large, non-stick frying pan over medium heat. Add the skewers, cook in batches if the pan is crowded. Cook, turning occasionally, for about 2 minutes or until just cooked through. Remove the skewers and cover them to keep warm.
  4. Wipe the frying pan clean. Add satay auce, soy sauce and some of the whites of spring onion, stirring over medium heat until hot. Stir in any resting juice from the skewers and a squeeze of lemon juice (1 tsp/person). Adjust with additional soy sauce or lemon juice if needed for taste and consistency (thin with a splash of water if too thick). Pour sauce over skewers.
  5. Toss the noodles, mint and remaining spring onion through the salad. Serve the pork skewers with salad, adding as much or as little Tabasco sauce as you like.
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