5 SPICE PORK, 4 portions

Ingredients:

free-range pork shoulder, rump, leg or tummy 600g, reduced right into 3-4cm items
Chinese five-spice 1 1/2 tsps
brown sugar 1 tsp
salt 1/2 tsp
black pepper 1/4 tsp, newly ground
oil 1 1/2 tablespoons (e.g. peanut, canola, soy bean).
lemongrass 2 tbsps, carefully cut.
garlic 3 cloves, carefully cut.
soy sauce 3 tablespoons.
water 2 cups.
brow sugar 2 teaspoons.

 

Serve with:

noodles 800g fresh.
mung bean sprouts 4 handfuls.
lebanese cucumber 2, seeds removed, cut into thin sticks.
Oriental natural herbs 2 mugs blended (e.g. coriander, Vietnamese mint, Thai basil).
springtime onions (scallions) 4-5, finely sliced.
roasted peanuts 1/3 cup, about cut.
eco-friendly or red chillies 2-3 big, carefully cut (optional).
limes 2, halved.

 

Preparations:

In a bowl, incorporate pork, 5 spice,  a tea spoon of brown sugar, salt  and pepper. Toss to layer the pork well, after that set aside to marinate for 10 mins.
Heat the oil in a heavy-bottomed medium-size pan on medium to high heat. Fry lemongrass for 30 seconds till aromatic then add pork as well as garlic and
proceed the food preparation for 2-3 mins until pork is browned, taking care not to brown the garlic.
Include soy sauce, water and 1 tea spoon of brown sugar. Make it simmer, cover with a tight-fitting lid and also  reduced heat to cook for 1 hour 15 mins, or until pork is tender.

If at any moment the pork is drying out, merely add a bit more water, soy sauce as well as sugar.
When pork is cooked, prepare the noodles. But noodles in pot and pore over boiling water to cover. Leave noodles to stand for 5 minutes up until soft.
Drain the noodles  and also toss noodles with raw beansprouts .

If you want you can screed the pork  with a fork before serving it wit noodles and sprouts.

Bon Appetit

Author: Lars-Magnus Carlsson 

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