Balinese Pork Fillet with Chilli Oil

Nutrition per serve

Ingredients

• 1pcs spring onion
• 1pcs choy sum
• 1pcs carrot
• 400g pork fillet
• 70g ayam goreng paste
• 2g chilli flakes
• 150g egg noodles
• 40g kecap manis
• 20g roasted peanuts
• 30ml neutral-flavoured oil

Method

1. Step 1 — Prep ingredients
   Preheat the oven to 220C, fan-forced. Line an oven tray with baking paper. Thinly slice the spring onion on an angle. Coarsely chop the choy sum, keeping the stems and leaves separate. Shred the carrot using a julienne peeler or coarsely grate with a box grater.
2. Step 2 — Cook pork
   Drizzle the pork with 2 tsp oil and season with salt and pepper. Heat a large deep frypan over high heat. Cook the pork, turning, for 4 mins or until browned. Transfer to the lined tray and reserve the pan. Spoon half the ayam goreng paste over the pork. Roast on the upper oven shelf for 11-13 mins until cooked to your liking. Remove from the oven and rest for 5 mins.
3. Step 3 — Make chilli oil
   While the pork is roasting, bring a medium saucepan of water to the boil for the noodles. Heat 1 tbs oil in a small saucepan over medium-high heat until hot. Add ½ tsp chilli flakes* and half the spring onion and swirl the pan to combine. Remove the pan from the heat. Season with salt and pepper.
4. Step 4 — Cook noodles
   Cook the noodles in the pan of boiling water for 2 mins or until tender. Drain, then rinse under hot water to prevent the noodles from sticking.
5. Step 5 — Finish noodles
   Heat 2 tsp oil in the reserved frypan over medium-high heat. Stir-fry the choy sum stems and remaining ayam goreng paste for 1-2 mins until fragrant. Add the carrot, choy sum leaves, noodles, kecap manis and remaining spring onion to the pan and stir-fry for a further 1-2 mins until combined. Remove the pan from the heat.
6. Step 6 — Slice pork and serve
   Slice the pork. Divide the stir-fried noodles and pork among plates and drizzle with the resting juices. Scatter over the peanuts and drizzle with the chilli oil to serve.

Allergens

Egg, Gluten, Wheat, Soy, Sulphites, Peanut