Braised Vermicelli with Kurobuta Pork
This is one of my favourite comfort-food dishes. And because it's got vegetables, carbs and protein, it makes for a great one-dish meal. While slicing and dicing may take a bit of work, you can easily prep all that beforehand, and get this whipped up in a jiffy on a busy weeknight.
Ingredients (feeds 2-4pax):
3 rolls dried vermicelli (rehydrate this by soaking in water for at least 15 minutes)
5 cups lightly packed shredded carrots
1 large head cabbage, sliced into long thin strips (I used Japanese cabbage, it's sweeter)
4 cups lightly packed shitake mushrooms, sliced
500gm kurobuta pork, sliced and marinated in tare
4 cloves large garlic, minced
1/2 cup dashi stock
1 tsp chicken powder
1 tsp oyster sauce
1 tsp light soy
salt to taste
dash of ground white pepper
1 tbsp canola oil
1 tbsp sesame oil
fried shallots for garnishing
sesame seeds for garnishing
Directions:
1) Fry garlic on medium heat with canola-sesame oil blend until fragrant, about 1 minute. Careful not to let the garlic burn.
2) Turn heat up to medium-high, add carrots, toss through until softened, about 2 minutes.
3) Add shitake, stir through, about 2 minutes.
4) Add cabbage, toss through until wilted, about 2 minutes.
5) In the meantime, fry pork in separate pan until cooked through.
6) Add vermicelli to the main pan with the vegetables. Stir through.
7) Add sauce mixture of dashi, chicken powder, oyster sauce and light soy, with half a cup of water. Let the glass noodles simmer and soak up the sauce.
8) Once the sauce is almost all soaked up, add cooked pork and stir through.
9) Salt to taste, add pepper, and garnish with sesame seeds and fried shallots before serving.
Ingredients (feeds 2-4pax):
3 rolls dried vermicelli (rehydrate this by soaking in water for at least 15 minutes)
5 cups lightly packed shredded carrots
1 large head cabbage, sliced into long thin strips (I used Japanese cabbage, it's sweeter)
4 cups lightly packed shitake mushrooms, sliced
500gm kurobuta pork, sliced and marinated in tare
4 cloves large garlic, minced
1/2 cup dashi stock
1 tsp chicken powder
1 tsp oyster sauce
1 tsp light soy
salt to taste
dash of ground white pepper
1 tbsp canola oil
1 tbsp sesame oil
fried shallots for garnishing
sesame seeds for garnishing
Directions:
1) Fry garlic on medium heat with canola-sesame oil blend until fragrant, about 1 minute. Careful not to let the garlic burn.
2) Turn heat up to medium-high, add carrots, toss through until softened, about 2 minutes.
3) Add shitake, stir through, about 2 minutes.
4) Add cabbage, toss through until wilted, about 2 minutes.
5) In the meantime, fry pork in separate pan until cooked through.
6) Add vermicelli to the main pan with the vegetables. Stir through.
7) Add sauce mixture of dashi, chicken powder, oyster sauce and light soy, with half a cup of water. Let the glass noodles simmer and soak up the sauce.
8) Once the sauce is almost all soaked up, add cooked pork and stir through.
9) Salt to taste, add pepper, and garnish with sesame seeds and fried shallots before serving.
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