Author Type: Chef
Serves 4
Ingredients –
650-700g pork back-straps
3/4 cup plum sauce
2 tbsp canola oil
2 avocados, peeled, de-seeded and diced
2 x 400g packets fresh, flat rice noodles
6cm piece ginger, peeled and grated
1/2 cup soy sauce
1/2 cup sweet chilli sauce
1/2 bunch shallots, trimmed, pale ends cut into 2cm lengths
1 bunch coriander, washed and leaves picked
METHOD –
Marinate pork in plum sauce for 30 to 40 minutes. Heat the canola oil in a wok over high heat. Add the pork and seal on all sides until the plum sauce has caramelised and blackened on the edges. Remove from heat, cover with foil and allow to rest for five minutes before slicing thinly.
Meanwhile, cook the rice noodles as per packet directions and place in a large mixing bowl. Add the ginger, soy sauce, green shallots, avocado, coriander and sweet chilli sauce, and toss to combine. Top with the sliced pork to serve.
Australian Avocado, March 2009