We had a spare pork chop in the fridge and whenever there’s any bits of meat hanging around I automatically think of cooking stir fries as it’s the easiest way to make it stretch.
But then I remembered a recipe I made with chicken and this is a variation on Chicken and noodles with coconut satay sauce. Instead of noodles I used buccatini, which is a really fat type of spaghetti and I love it because it reminds me of udon noodles.
Coating the pork in the egg white and flour isn’t necessary, but it gives it a nice coating and will ensure the meat is soft and tender.
- Serves: 2-3
- You will need: large wok or frying pan, small saucepan, medium saucepan
- 1 egg white (keep the yolks for a custard or something!)
- 2 teaspoons cornflour
- 1 large pork chop, cut into small 1cm cubes
- 1/3 of 500g pack of buccatini*
- 400ml can Coconut Milk Light/Reduced Fat
- 2-3 Tablespoons oil
- 2 Tablespoons Red Thai Curry Paste
- 2 shallots, peeled and sliced
- 2 carrots, cut into matchsticks
- a few mushrooms, sliced
- 2 small orange peppers, sliced
- 3-4 leaves of sweetheart cabbage, sliced
- 3 Tablespoons Crunchy Peanut Butter
- Mix the egg white and cornflour in a small bowl until well combined. Add the pork and chill in the fridge for 30 minutes.
- Cook the pasta as per the pack instructions. Drain and keep warm.
- Meanwhile bring the coconut milk to the boil in a small pan and simmer on a medium heat to reduce and thicken.
- Heat the oil in a wok or large frying pan and drop the pieces of pork individually into the pan so they don’t all stick together. Fry the pork for about 5 minutes, until crispy and golden brown – you might need to do this in batches. Set to one side.
- Add a little more oil to the pan if necessary, then sauté the shallots until soft and brown. Stir in the Thai paste and cook for 1 minute until fragrant, then add the other vegetables and fry until vegetables are starting to soften.
- Stir in the peanut butter, add the thickened coconut milk and return the pork to the pan.
- Simmer for about 5 minutes until the sauce is a nice consistency and the pork is fully cooked.
- To serve: place the warm pasta between 2 serving bowls and ladle the sauce on top.
- If you can’t find buccatini (I’ve only been able to buy it from Sainsburys) then just use normal spaghetti, or of course just use noodles!