Food by Barbara Northwood

Lemon pork with sesame noodles

Dec 06 11:39am

Serves
4

Ingredients

2 pork fillets (750g), halved crossways
1 egg white, lightly beaten
1/3 cup plain flour
Vegetable oil for shallow frying
1 tblsp cornflour
2 tblsps caster sugar
1/2 cup lemon juice
2 tblsps kecap manis
Pinch ground turmeric
1/2 cup chicken stock
Sliced spring onions, to garnish
SESAME NOODLES
3 x 200g packets udon noodles
2 tsps vegetable oil
1 bunch baby bok choy, chopped
1 red capsicum, thinly sliced
2 tblsps sesame seeds
1 tblsp sesame oil
1/4 cup kecap manis

Method
1 Coat pork pieces in egg white, then coat in flour. Heat oil in a large frying pan. Add pork in two batches. Cook until golden brown. Drain on absorbent paper, then move to baking dish. Whisk remaining ingredients, except garnish, in a bowl. Pour over pork.

2 Cook in moderate oven (180C), turning occasionally, for 20 to 25 minutes, or until juices run clear.

3 Rinse noodles under hot water to separate. Drain well. Heat oil in wok. Add bok choy and capsicum. Stir fry until bok choy just wilts. Remove from wok. Add sesame seeds to wok. Cook until golden brown. Add noodles, sesame oil, kecap manis and vegies, and stir-fry. Serve with pork and garnish.

Tip: Udon noodles, used in the Lemon pork with sesame noodles, are thick Japanese noodles often made from wheat flour. Kecap manis is a sweet soy sauce - both are available from supermarkets. For tender pork, it's best cooked on a medium heat. Cooked pork should be slightly pink in the centre.