Sticky pork with zucchini noodles

Serves 4 // Prep 35 mins // Cook 10 mins INGREDIENTS

2 tablespoons kecap manis 1 tablespoon coconut sugar 1 1/2 tablespoons fish sauce 500g pork fillet, thinly sliced 1 tablespoon 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 Step 1

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.

Step 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 teaspoon oil and remaining pork.

Step 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.

Step 4

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