STICKY PORK WITH ZUCCHINI NOODLES

SERVES: PREP TIME: COOKING TIME:

4 35 minutes 10 minutes INGREDIENTS

2 tbsp kecap manis

1 tbsp coconut sugar 1½ tbsp fish sauce 500g pork fillet, thinly sliced

1 tbsp coconut oil

1 red onion, cut into thin wedges

1 bunch broccolini, halved 4cm piece fresh ginger, peeled, cut into matchsticks 2 garlic cloves, thinly sliced 1 stick lemongrass, white part only, finely chopped

1 long fresh red chilli, thinly sliced

200g snow peas, trimmed 500g zucchini, cut into noodles using a spiraliser ●1 small bunch fresh Thai basil or coriander, leaves picked

Lime halves, to serve METHOD

Combine the kecap manis, sugar and fish sauce in a glass or ceramic bowl. Add pork. Stir to coat. Set aside for 15 minutes (or up to 1 day) to marinate.

1. 2.

Drain pork from marinade, reserving marinade. Heat 1 tsp of the oil in a wok over high heat. Add half the pork. Stir-fry for 1-2 minutes or until browned. Transfer pork to a bowl. Repeat with 1 tsp oil and remaining pork.

3.

Heat remaining oil in wok over high heat. Add onion and broccolini stems. Stir-fry for 1 minute. Add broccolini florets, ginger, garlic, lemongrass and chilli. Stir-fry for 30 seconds or until aromatic. Add reserved marinade and stir-fry for 1 minute or until vegetables are tender-crisp. Add the snow peas and reserved marinade. Stir-fry for 30 seconds. Add zucchini noodles. Stir-fry for 1 minute or until well combined and just tender. Remove from heat.

4.

Stir through half the Thai basil. Serve with lime halves and sprinkle with remaining Thai basil.

TIP: For perfectly al dente zucchini noodles with a little bite, be sure to cook quickly over high heat.

Recipe: Katrina Woodman, Taste Magazine. Photo: Nigel Lough