We love good Pork with Noodles to Pork Wrap and this deliciously simple, chef-curated recipe doesn't disappoint. Time to bust out the pots and pans!
The Nutritional Values table below is only for the dinner portion.
The Nutritional Values for the lunch portion are as follows; Serving Size: 456g KJ:2308 Kcal:552 Fat:17 Sat Fat:5 Carb: 62 Sugar: 21 Protein: 35 Salt: 4
Hoisin Sauce(ContainsGluten, Sesame, Soya)
Soy Sauce(ContainsGluten, Soya)
Water for Rice
Water for the Sauce
Preheat your oven to 220°C. Halve the pepper, remove the core and seeds, thinly slice. Pop the peppers on a baking tray in a single layer. Drizzle over a little oil and a pinch of salt and pepper. Toss to coat evenly. Halve, peel and thinly slice the onion. Trim the spring onions and thinly slice. Quarter the cucumber, remove the seeds and chop into batons about the size of your index finger. Halve the babycorn lengthways.
Pour the water for the rice (see ingredients for amount) into a saucepan, bring to the boil. When boiling, add a pinch of salt and stir in the rice, lower the heat to medium and cover with a lid. Cook for 10 mins, then remove from the heat (still covered), leave to the side for another 10 mins or until ready to serve. Meanwhile, roast the peppers on the top shelf of your oven until softened and slightly charred, 12-15 mins.
Meanwhile, heat a drizzle of oil in a large frying pan on medium high heat. Once hot, add the pork mince. IMPORTANT: Wash your hands after handling raw meat. Break it up with a wooden spoon and cook until browned, 6-7 mins. Then add the onion. Cook until softened, 5-6 mins. Stir occasionally. While the mince cooks, roughly chop the coriander (stalks and all!).
Once the mince is browned and onion softened, pour in the hoisin sauce and soy sauce along with the water (see ingredient list for amount) and half the coriander. Bring to a simmer, reduce the heat to medium high and bubble away until sticky, 2-3 mins. IMPORTANT: The mince is cooked when it is no longer pink in the middle. Spoon 2 portions of the mixture into a bowl and leave to the side to cool. Add the baby corn to the remaining mince in the pan and stir fry until the corn is tender, 3-4 mins. Add a splash of water if it's looking a little dry.
Taste the mince mixture and add pepper if you feel it needs it. Fluff up the rice with a fork and serve in bowls. Top with the hoisin pork. Reserve 2 portions of peppers for your lunch, then divide the rest between the top of the pork. Sprinkle over the coriander and peanuts. Enjoy!
When you are ready to pack your lunch, add the spring onion to the bowl with the reserved mince mixture and stir together. Put the wraps on a board (you get 2 wraps each) and divide the reserved pork mixture down the middle. Top with the cucumber batons and reserved peppers. Roll up, wrap in foil and refrigerate. Enjoy cold!