Spicy – Sweet Sambal Pork Noodles

I came upon this recipe on the Bon Appetit website and it instantly grabbed my attention as Charlie loves anything pork, as well as asian flavours and don’t get me started on noodles. Just think of it as an asian bolognese sauce and you can serve it over spaghetti or any noodle of your choice, here I have used hokkien noodles and don’t skimp on the basil it really is the bomb. This recipe makes quite a bit of sauce which is not a bad thing as it freezes well for another time, the whole recipe would make enough for 6 – 8 generous servings

Ingredients

• 1 & 1/2 tbsp (30ml) extra virgin olive oil
• 1 kg pork mince
• 1 5cm piece fresh ginger, finely chopped
• 6 garlic cloves, thinly sliced
• 1 & 1/2 tbsp sugar
• 1 & 1/2 tbsp tomato paste
• 2 springs basil, more for serving
• 1/3 cup hot chilli paste (such as sambal oelek)
• 1/4 cup rice wine vinegar
• 700 gm fresh noodles or 450gm dried spaghetti to serve
• Salt to taste
• 1 1/2 tbsp butter

Directions

Heat oil in a large wide heavy pot over medium to high heat. Add half of the pork to the pot, breaking apart into 6 – 8 pieces with a wooden spoon. Cook, until well browned underneath, about 5 minutes. Turn pieces and brown the other side, about another 5 minutes.

Add ginger, garlic, sugar and remaining pork to the pot and cook, breaking up the pork into small clumps, until meat is nearly cooked through.

The reason you add the pork in two batches is to get some really good caramelisation on some of the pork. Add tomato paste and basil sprigs.

Cook, stirring occasionally until paste darkens, about 2 minutes. Add chilli paste, soy sauce, vinegar and 2 cups of water.

Bring to a simmer, reduce heat to low, and cook uncovered, stirring occasionally until the sauce has thickened and flavours heave melded, 30 -45 minutes.

Cook noodles or spaghetti in a large pot of boiling salted water, stirring occasionally , until 1 minute short of al dente. Drain, remembering to reserve some of the cooking liquid. Add to the pot of sauce along with the butter and a splash of pasta cooking liquid. Simmer, tossing occasionally, until sauce clings to the noodles, about 1 minute. Pluck out basil springs.

Or if you are wishing to save 1/2 of the sauce for another time. Simply transfer 1/2 of the sauce to a storage container and proceed with the recipe as above but cooking only half the amount of noodle or pasta specified.

Divide noodles between among plates. Top with torn up basil.

I used this chilli garlic sauce as it was what I had in the fridge, next time I think I will use sambal oelek as suggested. Let me know if you make this very tasty dish and don’t be to scared of the amount of chili sauce as the noodle and butter really tone down the level of heat. Enjoy, Sheryl x