Get your taste buds buzzing with this quick, slick number! Carrot, mixed cabbage, and edamames in a tangy maple syrup pickle, tossed with juicy strips of pork neck steak, glassy noodles, and a sticky, umami hoisin and soy sauce.
STICKY HOISIN PORK
STICKY HOISIN PORK
with sweet and sour slaw, edamame beans & rice noodles
Hands on Time: 20 - 30 minutes
Overall Time: 25 - 40 minutes
Ingredients:
- Asian-Style Slaw
- Edamame Beans
- Flat Rice Noodles
- Fresh Chilli
- Pickling Liquid
- Pork Neck Steak
- Sticky Sauce
- White Sesame Seeds
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Paper Towel
SWEET ’N SOUR SLAW
Place the Asian-style slaw in a bowl with the edamame beans. Pour over the pickling liquid, season to taste, and toss to coat. Set aside to pickle, tossing occasionally.
TOAST THE SESAME SEEDS
Boil the kettle for step 3. Place a large pan or wok over a medium heat. When hot, toast the sesame seeds for 2-4 minutes until lightly browned, shifting occasionally. Remove from the pan on completion and set aside to cool.
SOAK THE RICE NOODLES
Using a shallow bowl, submerge the noodles in boiling water and add a pinch of salt. Give them a stir, cover with a plate, and set aside to soak for 6-8 minutes until cooked through and glassy. Taste to test, drain on completion, and toss through some oil to prevent sticking.
PERFECTLY PAR-COOKED PORK
Return the pan or wok to a medium-high heat with a drizzle of oil. Pat the pork steak dry with some paper towel and season to taste. When the pan is hot, fry the steak for 6-8 minutes, shifting and turning as it colours until browned all over and cooked medium-rare. Remove from the pan on completion and set aside to rest for 5 minutes before slicing into thin strips.
IT’S ALL COMING TOGETHER!
Drain the edamame slaw, reserving the pickling liquid. Return the pan or wok to a low-medium heat with another drizzle of oil if necessary. When hot, fry the sliced chilli (to taste) for about a minute until fragrant, shifting constantly. Add the Sticky Sauce and the strips of pork to the pan, and stir through some reserved pickling liquid to taste. Gently simmer for 2-3 minutes until reduced and thickened, stirring occasionally. Then, add in the cooked noodles and half of the pickled slaw. Toss together for a minute until the slaw is heated through and slightly wilted but still crunchy. Remove from the heat on completion.
DEVOUR YOUR DINNER
Dish some saucy pork noodles into a bowl and top with the remaining pickled edamame slaw. Scatter over the toasted sesame seeds and garnish with any remaining fresh chilli if you’d like. Quick and easy, Chef!
Asian-Style Slaw - 100g
Edamame Beans - 50g
Pickling Liquid - 20ml
White Sesame Seeds - 5ml
Flat Rice Noodles - 50g
Pork Neck Steak - 160g
Fresh Chilli - 1
Sticky Sauce - 45ml
SWEET ’N SOUR SLAW
Place the Asian-style slaw in a bowl with the edamame beans. Pour over the pickling liquid, season to taste, and toss to coat. Set aside to pickle, tossing occasionally.
TOAST THE SESAME SEEDS
Boil the kettle for step 3. Place a large pan or wok over a medium heat. When hot, toast the sesame seeds for 2-4 minutes until lightly browned, shifting occasionally. Remove from the pan on completion and set aside to cool.
SOAK THE RICE NOODLES
Using a shallow bowl, submerge the noodles in boiling water and add a pinch of salt. Give them a stir, cover with a plate, and set aside to soak for 6-8 minutes until cooked through and glassy. Taste to test, drain on completion, and toss through some oil to prevent sticking.
PERFECTLY PAR-COOKED PORK
Return the pan or wok to a medium-high heat with a drizzle of oil. Pat the pork steaks dry with some paper towel and season to taste. When the pan is hot, fry the steaks for 6-8 minutes, shifting and turning as they colour until browned all over and cooked medium-rare. Remove from the pan on completion and set aside to rest for 5 minutes before slicing into thin strips.
IT’S ALL COMING TOGETHER!
Drain the edamame slaw, reserving the pickling liquid. Return the pan or wok to a low-medium heat with another drizzle of oil if necessary. When hot, fry the sliced chilli (to taste) for about a minute until fragrant, shifting constantly. Add the Sticky Sauce and the strips of pork to the pan, and stir through some reserved pickling liquid to taste. Gently simmer for 3-4 minutes until reduced and thickened, stirring occasionally. Then, add in the cooked noodles and half of the pickled slaw. Toss together for a minute until the slaw is heated through and slightly wilted but still crunchy. Remove from the heat on completion.
DEVOUR YOUR DINNER
Dish some saucy pork noodles into a bowl and top with the remaining pickled edamame slaw. Scatter over the toasted sesame seeds and garnish with any remaining fresh chilli if you’d like. Quick and easy, Chef!
Asian-Style Slaw - 200g
Edamame Beans - 100g
Pickling Liquid - 40ml
White Sesame Seeds - 10ml
Flat Rice Noodles - 100g
Pork Neck Steak - 320g
Fresh Chilli - 1
Sticky Sauce - 90ml
SWEET ’N SOUR SLAW
Place the Asian-style slaw in a bowl with the edamame beans. Pour over the pickling liquid, season to taste, and toss to coat. Set aside to pickle, tossing occasionally.
TOAST THE SESAME SEEDS
Boil the kettle for step 3. Place a large pan or wok over a medium heat. When hot, toast the sesame seeds for 2-4 minutes until lightly browned, shifting occasionally. Remove from the pan on completion and set aside to cool.
SOAK THE RICE NOODLES
Using a shallow bowl, submerge the noodles in boiling water and add a pinch of salt. Give them a stir, cover with a plate, and set aside to soak for 6-8 minutes until cooked through and glassy. Taste to test, drain on completion, and toss through some oil to prevent sticking.
PERFECTLY PAR-COOKED PORK
Return the pan or wok to a medium-high heat with a drizzle of oil. Pat the pork steaks dry with some paper towel and season to taste. When the pan is hot, fry the steaks for 6-8 minutes, shifting and turning as they colour until browned all over and cooked medium-rare. Remove from the pan on completion and set aside to rest for 5 minutes before slicing into thin strips.
IT’S ALL COMING TOGETHER!
Drain the edamame slaw, reserving the pickling liquid. Return the pan or wok to a low-medium heat with another drizzle of oil if necessary. When hot, fry the sliced chilli (to taste) for about a minute until fragrant, shifting constantly. Add the Sticky Sauce and the strips of pork to the pan, and stir through some reserved pickling liquid to taste. Gently simmer for 3-4 minutes until reduced and thickened, stirring occasionally. Then, add in the cooked noodles and half of the pickled slaw. Toss together for a minute until the slaw is heated through and slightly wilted but still crunchy. Remove from the heat on completion.
DEVOUR YOUR DINNER
Dish some saucy pork noodles into a bowl and top with the remaining pickled edamame slaw. Scatter over the toasted sesame seeds and garnish with any remaining fresh chilli if you’d like. Quick and easy, Chef!
Asian-Style Slaw - 200g
Edamame Beans - 100g
Pickling Liquid - 40ml
White Sesame Seeds - 10ml
Flat Rice Noodles - 100g
Pork Neck Steak - 320g
Fresh Chilli - 1
Sticky Sauce - 90ml
SWEET ’N SOUR SLAW
Place the Asian-style slaw in a bowl with the edamame beans. Pour over the pickling liquid, season to taste, and toss to coat. Set aside to pickle, tossing occasionally.
TOAST THE SESAME SEEDS
Boil the kettle for step 3. Place a large pan or wok over a medium heat. When hot, toast the sesame seeds for 2-4 minutes until lightly browned, shifting occasionally. Remove from the pan on completion and set aside to cool.
SOAK THE RICE NOODLES
Using a shallow bowl, submerge the noodles in boiling water and add a pinch of salt. Give them a stir, cover with a plate, and set aside to soak for 6-8 minutes until cooked through and glassy. Taste to test, drain on completion, and toss through some oil to prevent sticking.
PERFECTLY PAR-COOKED PORK
Return the pan or wok to a medium-high heat with a drizzle of oil. Pat the pork steaks dry with some paper towel and season to taste. When the pan is hot, fry the steaks for 6-8 minutes, shifting and turning as they colour until browned all over and cooked medium-rare. Remove from the pan on completion and set aside to rest for 5 minutes before slicing into thin strips.
IT’S ALL COMING TOGETHER!
Drain the edamame slaw, reserving the pickling liquid. Return the pan or wok to a low-medium heat with another drizzle of oil if necessary. When hot, fry the sliced chilli (to taste) for about a minute until fragrant, shifting constantly. Add the Sticky Sauce and the strips of pork to the pan, and stir through some reserved pickling liquid to taste. Gently simmer for 4-5 minutes until reduced and thickened, stirring occasionally. Then, add in the cooked noodles and half of the pickled slaw. Toss together for 2 minutes until the slaw is heated through and slightly wilted but still crunchy. Remove from the heat on completion.
DEVOUR YOUR DINNER
Dish some saucy pork noodles into a bowl and top with the remaining pickled edamame slaw. Scatter over the toasted sesame seeds and garnish with any remaining fresh chilli if you’d like. Quick and easy, Chef!
Asian-Style Slaw - 400g
Edamame Beans - 200g
Pickling Liquid - 80ml
White Sesame Seeds - 20ml
Flat Rice Noodles - 200g
Pork Neck Steak - 640g
Fresh Chilli - 2
Sticky Sauce - 180ml