Recipe

Pork and black pepper pho

Mar 27, 2013 1:00pm
  • 15 mins preparation
  • 25 mins cooking
  • Serves 4
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Ingredients

Pork and black pepper pho
  • 4 (500g) pork medallion steaks
  • 150 millilitre bottle black pepper sauce
  • 200 gram dried rice stick noodles
  • 2 litre (8 cups) chicken stock
  • 5 piece peeled ginger, thinly sliced
  • 2 clove garlic, thinly sliced
  • 2 tablespoon fish sauce
  • 2 medium carrots, cut into matchsticks
  • 150 gram green beans, cut into 3cm lengths
  • 150 gram chinese cabbage (wombok), shredded
  • cooking oil spray
  • 1/2 cup bean sprouts, trimmed
  • 2 green onions, thinly sliced
  • mint leaves, to serve
  • coriander sprigs, sliced, to serve
  • fresh red chilli, to serve
  • lemon wedges, to serve

Method

Pork and black pepper pho
  • 1
    Place pork in a shallow glass or ceramic dish. Add 1/3 cup of pepper sauce; turn pork to coat. Cover with plastic food wrap; chill for 2 hours to marinate.
  • 2
    Meanwhile, place noodles in a large heatproof bowl. Cover with boiling water. Stand for 10 minutes or until softened; stir with a fork to separate strands. Drain; rinse under warm water. Divide noodles among large serving bowls.
  • 3
    Combine stock, ginger, garlic, fish sauce, and 1/3 cup of pepper sauce in a large saucepan over moderate heat. Bring stock mixture to the boil. Reduce heat; Simmer for 5 minutes. Add carrot and beans then simmer for 2 minutes. Remove from heat. Stir in cabbage.
  • 4
    Drain marinade from pork; discard marinade. Spray pork with oil. Heat a large frying pan over moderate heat. Add pork to pan, cooking for 2-3 minutes each side or until pork is cooked.
  • 5
    Transfer pork to a heatproof plate. Cover with foil then rest for 5 minutes. Slice pork. Ladle hot stock over noodles in bowls. Top with pork, sprouts, onion, mint, coriander and chilli.

Notes

Use beef rump steal or chicken breast fillet instead of pork; cooking time may vary.

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