You are on page 1of 2

Sticky Pork with Egg-fried Vermicelli Noodles

For 46 Prep time... 10 mins Cook time... 15 mins

This is good. This is quick. This is cheap. And this is easy to make. Its never going to let you down and everyone of all ages will love it.

Title to go here
For 4 Prep time...10 minutes Cook time...10 minutes

Grilling the lettuce hearts lifts this salad to great heights. Barbecue them and it literally ies away. It can be a lunch, brunch or starter salad. My kids love the sweet tangy dressing so its become a favourite after school supper thats ready in minutes.

All you need is


100g unrened golden caster sugar 500g trimmed pork tenderloin 1 tsp Chinese 5-spice powder 2 garlic cloves, peeled and crushed 2 tbsp light soy sauce 1 tbsp toasted sesame oil

All you do is 1 Spread the sugar over the base of a large lidded non-stick

All you need is...


4 large free-range eggs 4 baby gem lettuce hearts 1 tbsp extra virgin olive oil 812 slices pancetta or streaky smoked bacon fresh sourdough or soda bread, sliced, to serve Dressing 2 tsp Don mustard 1 tsp runny honey 1 tbsp white wine vinegar 4 tbsp extra virgin olive oil

All you do is... 1 Pop the eggs on to boil (see instructions below). When

frying pan and place over a fairly high heat. Leave it to melt, shaking it a little and not stirring it for 23 minutes. Lower the heat.
2 Cut the loin in half, place in a bowl and rub the 5-spice all over. Put the meat into the pan to cook for 12 minutes on all sides. Lower the heat, add the garlic, soy sauce and sesame oil, cover and cook for 15 minutes, turning the loins every now and then. 3 Remove the loins onto a board, slice into thin medallions

theyre ready, slice each in half.


2 Cut the lettuce heads in half from top to bottom then brush the cut sides with the olive oil. 3 Preheat a griddle pan or non-stick frying pan and cook the pancetta or bacon till crispy. Set aside. Now in the same pan pop the lettuces, cut side down, to griddle and begin to char (its those lines you are after). It will take 23 minutes; turn to briey cook the other side. Set aside. 4 Make the dressing in a small jug by whisking the mustard, honey, vinegar and olive oil with seasoning till creamy. 5 Now griddle or toast some thick slices of your favourite bread. 6 To serve, place the lettuce on top of the toast, then a couple

and put back into the pan with all the sticky juices to cook for another 5 minutes, turning them a few times to coat.

Egg-fried Noodles
All you need is
200g ne egg noodles 1 tbsp groundnut or olive oil 4 salad onions, nely chopped 150g frozen petit pois 2 eggs, beaten 1 tbsp light soy sauce 1 tbsp toasted sesame oil

To serve

Layer the pork on top of the noodles and drizzle over the sauce.
All you do is

of slices of pancetta and 2 halves of an egg. Drizzle with plenty of your sweet dressing.

1 Cook the noodles as per the pack instructions. Drain.


2 In a wok or large frying pan, heat the groundnut or olive oil

then add the onions and petit pois and cook for 23 minutes. Add the eggs to 1 corner of the frying pan and cook for a couple of minutes, breaking them up as they cook.
3 Throw in the drained noodles for a few minutes to combine

with the egg mix then toss in the soy sauce and sesame oil to avour.

P Perfect softly-boiled eggs every time


Put your eggs (room temperature) into cold water and bring to the boil. Time 4 minutes from the start of boiling and keep them at a gentle simmer. Take them all out and gently break all the shells to stop them cooking further. Then remove the shells under running water so you can handle them.
Delish Dinners 153

P Impress
Scatter over a handful of toasted sesame seeds.
152 Delish Dinners