We used leftover pork shoulder for this recipe and it worked beautifully. If you don’t have any leftover pork, you can use pork shoulder steaks.
PREP 10 MINS
COOK 15 MINS
2 tbsp olive oil
500g leftover pork shoulder
or pork shoulder steaks, cut into 1cm thick slices
2 shallots, finely chopped
2 garlic cloves, finely chopped
1cm piece of fresh root ginger,
peeled and grated
2 tbsp fish sauce
1 tbsp dark soy sauce 1 tsp soft brown sugar
100g fresh baby spinach leaves
400ml can of coconut milk
2 tbsp finely chopped fresh coriander
250g fine egg noodles
1 Heat the oil in a large frying pan. Add the pork slices, fry them until brown and then place to one side.
2 Return the pan to the heat and add the shallot, garlic and ginger. Fry for 2 minutes, stirring. Return the pork to the pan, then add the fish sauce, soy sauce and brown sugar and combine with the pork and shallots.
3 Throw in the spinach leaves and let them wilt down for a few minutes. Add the coconut milk and coriander
and stir, then simmer for 2 minutes. Season with salt and pepper.
4 Cook the noodles according to the packet instructions. Place some noodles in each dish or bowl and add some of the pork mixture on top.
Recipe created by Romilla Arber from the food education trust. Get more information here foodeducationtrust.com
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