*Gluten Free, Dairy Free, Refined Sugar Free
Ingredients:
2 tbsp. sesame seeds
50g slivered almonds
800g pork fillet, trimmed
200g *Char Siu sauce (see recipe below for clean, homemade version)
1 tbsp. olive oil
250g (one packet) drained Konnyaku/”Slendier brand Noodle (or other noodle of choice such as buckwheat or cooked rice noodles)
1 small (700g) Chinese cabbage, shredded
200g snow peas, sliced into long, thin strips
2 medium (240g) carrots, cut into long, thin strips
1 bunch garlic chives, chopped finely (spring onions can be used instead)
200g fresh bean shoots, rinsed
Coriander leaves to garnish
Dressing:
½ cup (125ml) peanut oil
¼ cup (60ml) apple cider vinegar
2 tbsp. Natvia (or coconut sugar)
1 tbsp. coconut aminos (available at Health Food stores or otherwise use tamari)
1 tsp sesame oil
METHOD
To make the soy dressing, combine all ingredients in a screw-top jar; shake well.
Place sesame seeds in large frying pan over a medium heat; cook, stirring, until browned lightly. Transfer to a small bowl.
While pan is hot throw in the slivered almonds and toast until brown and transfer to another small bowl.
Brush pork fillet with char siu sauce. Heat oil in same large frying pan (or I prefer sending hubbie out to the BBQ); cook pork, turning occasionally and basting with a little reserved Char Siu, until browned all over and just cooked through. Transfer pork to a warm plate, cover; stand for 5 minutes.
Meanwhile, place noodles in a large heatproof bowl; cover with boiling water, stand for 2 minutes; drain well.
Slice pork thinly and combine with noodles, cabbage, snow peas, carrots, chives, bean shoots, toasted almonds and soy dressing. Sprinkle with coriander leaves and sesame seeds and serve immediately.
Serves 4
CHAR SIU MARINADE:
*Courtesy of http://www.paleocupboard.com/ – ⅓ cup raw honey – ⅓ cup coconut aminos (available at Health Food stores or otherwise use tamari) – 1 tbsp. almond butter – 2 tbsp. sesame oil – 1 tsp. apple cider vinegar – 1 tsp. Chinese five spice powder – ½ tsp. sea salt – 1 tsp. garlic powder – 1 tsp. ground ginger – 1 tsp. onion powder – ½ tsp. ground black pepper
Place all of the marinade ingredients in a medium sized saucepan over medium-high heat and bring just to a boil, stirring to combine. Set aside and allow to cool.
