Pork Teriyaki
with Asparagus and Sesame
- Egg
- Cereals containing gluten
- Soya
- Sesame
Here's a stir fry recipe that's a little bit different. Black garlic is traditionally used in Asian cuisine and is made by heating whole bulbs of garlic over the course of several weeks, a process that results in black cloves. The taste is sweet and syrupy with hints of balsamic vinegar or tamarind, which makes it the perfect ingredient for our sweet and sticky teriyaki sauce.
Ingredients
3
Egg Noodle Nest
(Contains: Egg, Cereals containing gluten)
2
Asparagus
600
Roaming Roosters Pork Fillet
2
Cornflour
2
Ginger
4
Black Garlic Teriyaki Sauce
(Contains: Cereals containing gluten, Soya)
1
Sesame Oil
(Contains: Sesame)
1
Sesame Seeds
(Contains: Sesame)
Utensils
Instructions
Boil a medium sized pot of water with ¼ tsp of salt. Once boiling add your noodles for 4 mins.
Chop the bottom 3cm from the asparagus and discard. Now chop the asparagus widthways into three pieces. 90 seconds before the noodles are finished add the asparagus into the boiling noodle water.
Peel the ginger with the edge of a spoon and very finely chop. Mix the teriyaki sauce in a cup with 3 tbsp of water and keep to the side.
Drain and the noodles and asparagus in a sieve or colander. Refill the pot with cold water and put the noodles and asparagus back in. Leave to the side for later.
Very, very thinly slice the pork and toss it in the cornflour with a pinch of salt and pepper. Heat 1 tbsp of oil in a non-stick frying pan on high heat. Once it's really hot (but not smoking) add in the pork and quickly brown off on both sides (discard any excess cornflour). Tip: If you only have a small pan then cook it off in batches. Overcrowding the pan won't give you a nice caramelised finish.
Once the pork is browned off on both sides remove it from the pan and keep to the side. Heat the sesame oil in the pan on medium-high heat and once it's hot add the ginger for 30 seconds.
Add back the pork with the teriyaki sauce and cook for a minute. Add the drained noodles and asparagus to the pork. Cook for one more minute then serve it with a scattering of sesame seeds.
