CRISPY SICHUAN PEPPERED PORK

Serves

4

Ingredients

• 1 tablespoon Sichuan peppercorns

• 400g minced pork (finely sliced pork fillet can also be used with delectable results!)

• 2 tablespoons light soy sauce

• 3 tablespoon Chinese rice wine

• 1 teaspoon cornflour

• 2 tablespoons peanut oil

• 2 garlic cloves, crushed

• 2 tablespoons grated ginger

• 4 spring onions, chopped finely

• 2 tablespoons sesame paste or smooth peanut butter

• 2 tablespoons light soy sauce

• 1 teaspoon sugar

• 1 tablespoon Trident Sweet Chilli Sauce

• 350ml homemade Chinese chicken stock (or use salt reduced chicken stock off the shelf)

• ¼ cup Trident Coconut Milk

• 200g packet Trident Singapore Noodles

• ½ cup fresh, chopped coriander

• ½ cup roasted cashews, chopped roughly

Instructions:

• Dry fry the Sichuan peppercorns in a wok until toasted and aromatic. Remove from wok and crush using a mortar and pestle. Prepare Trident Singapore Noodles as per packet instructions.

• Combine the pork, soy sauce, 1 tablespoon of Chinese rice wine and cornflour and let stand for 5 minutes. Heat the wok over a high heat, add the oil, and stir-fry the pork and half the crushed peppercorns in two batches until crisp and browned. Remove with a slotted spoon to drain. Keep warm.

• Add a little more oil to the wok if needed, then add the garlic, ginger and spring onions and stir-fry for 30 seconds, before adding the sesame paste or peanut butter, soy sauce, 2 remaining tablespoons of Chinese rice wine, sugar, Trident Sweet Chilli Sauce, and chicken stock. Simmer for 2 minutes. Add the Trident Coconut Milk and simmer for another minute or two.

• To serve, divide prepared Trident Singapore Noodles between 4 bowls, ladle the sauce over the noodles, then top with the crispy pork. Sprinkle with remaining Sichuan pepper, coriander, and toasted cashews.