Peanut-sesame soba noodles with pulled pork and braised bok choi
Ingredients
Metric
Imperial
For the pulled pork
- 1 pinch of smoked paprika
- 1 tbsp of garlic powder
- 1 tsp onion powder
- 1 tbsp of brown sugar
- salt and pepper to taste
- 2kg pork shoulder
- 1 dash of olive oil
- 200ml of apple cider vinegar
- 200ml of chicken stock
- 100ml of Korean bbq sauce
For the peanut sesame sauce
- 1 tbsp of smooth peanut butter
- 1 tbsp of tahini
- 1 tsp chilli flakes
- 2 tbsp of soy sauce
- 2 tbsp of rice vinegar
- 1 tbsp of brown sugar
- 2 tbsp of chilli oil
- water, to loosen, as needed
For the braised bok choi
- 1 tbsp of vegetable oil
- 2 bok choi, sliced into halves
- 2 knobs of butter
- 1 tsp soy sauce
- 1 tsp fish sauce
- 1 tsp mirin
For the garnish
- 250g of soba noodles
- 2 Freshlay Farms Golden Yolker® egg yolks
- 1 handful of fresh coriander leaves
- 1 carrot, julienned
- 1 spring onion, julienned
- 1 pinch of chilli flakes
Method
Start by making the pulled pork. Preheat the oven to 150°C fan
Mix together the smoked paprika, garlic powder, onion powder, brown sugar, salt and black pepper to make a rub
- 1 pinch of smoked paprika
- 1 tbsp of garlic powder
- 1 tsp onion powder
- 1 tbsp of brown sugar
- salt and pepper to taste
Rub the spice rub all over the shoulder until evenly coated
- 2kg pork shoulder
Heat the olive oil in a roasting tin or other large, ovenproof pan over medium heat. Once hot, sear the pork on all sides until browned, then remove it from the pan
- 1 dash of olive oil
Deglaze the pan with the apple cider vinegar and stock, scraping up any browned bits from the bottom of the pan.
- 200ml of apple cider vinegar
- 200ml of chicken stock
Add the pork back to the pan, then cover tightly with tin foil and roast for 6 hours
While the pork is roasting, prepare the peanut sesame sauce. Mix together all the ingredients in a bowl using a whisk to break up any peanut butter lumps, adding a little water as needed to loosen the sauce
- 1 tbsp of smooth peanut butter
- 1 tbsp of tahini
- 1 tsp chilli flakes
- 2 tbsp of soy sauce
- 2 tbsp of rice vinegar
- 1 tbsp of brown sugar
- 2 tbsp of chilli oil
- water, to loosen, as needed
For the bok choi, place a frying pan a medium-high heat. Add the oil and, once hot, sear the bok choi flat-side down until golden. Turn the heat down then add in the butter, soy sauce, fish sauce and mirin
- 1 tbsp of vegetable oil
- 2 bok choi, sliced into halves
- 2 knobs of butter
- 1 tsp soy sauce
- 1 tsp fish sauce
- 1 tsp mirin
Place a lid over the bok choi, then leave to braise for around 5 minutes or until tender
Next, cook the soba noodles until tender, then add the hot noodles directly into the peanut sauce. Stir well so that the noodles are coated then place them into a bowl
- 250g of soba noodles
Take the pork out of the oven. Use tongs to pull the pork apart until well shredded. Mix with the bbq sauce and season to taste with salt and pepper
- 100ml of Korean bbq sauce
Spoon the noodles and sauce into serving bowls, before topping with egg yolks, pulled pork, bok choi, fresh coriander leaves, carrot, spring onions and chilli flakes
- 2 Freshlay Farms Golden Yolker® egg yolks
- 1 handful of fresh coriander leaves
- 1 carrot, julienned
- 1 spring onion, julienned
- 1 pinch of chilli flakes
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