Honey garlic pork with crispy noodles
Recipe & Food Styling Marisa Curatolo, Photography Cory Aronec
Like Chinese take-out only fresh, real and home-made better. When you invest in good-quality Asian ingredients, it’s a game-changer.
Ingredients
1 (3-ounce) package rice vermicelli, separated into small bundles
Canola oil, for frying, plus more to stir fry
1 pound pork tenderloin, thinly sliced
1 red pepper, thinly sliced
5 cloves garlic, sliced
¼ cup fish sauce
2 tablespoons garlic bean paste
¼ cup fresh lime juice
1 tablespoon ketchup
1 tablespoon soy sauce
1 tablespoon water
1 tablespoon sugar
¼ cup honey
1 dried red chili, finely chopped
3 green onions, sliced
Fresh cilantro leaves, to garnish
Preparation
In small skillet, heat 1-inch oil to just before smoking. Flash fry noodle bundles, about 10 seconds each. Drain on paper towels. Set aside to cool.
In a wok, heat 1/4 cup oil to high heat. Add pork and cook until browned; add red pepper and cook 2 minutes. Remove and transfer mixture to a bowl; set aside. To same wok, add garlic, fish sauce, bean paste, lime juice, ketchup, soy sauce, water, sugar, honey and chili. Cook over medium heat, stirring until mixture thickens, 4 to 5 minutes. Add cooked pork and peppers and cook until heated through. Divide noodles onto 6 plates. Top with pork mixture; garnish with green onions and cilantro leaves. Serves 4.
