Name: Malt vinegar glazed pork
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4
Ingredients: 1/2 cup (125ml) malt vinegar; 1 cup (220g) firmly packed light brown sugar; 2 teaspoon bottled crushed garlic; 1 fresh small red thai (serrano) chilli, sliced thinly; 1 tablespoon olive oil; 8 pork loin medallions (1kg); 270 gram (8½-ounce) packet fresh udon noodles; 250 gram (8-ounce) packet rainbow salad mix; 1/4 cup (60ml) asian noodle dressing; 1 cup (80g) snow pea tendrils

Malt vinegar glazed pork

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Serves 4

Prep

15M

Cook

15M

Total

30M

Ingredients

1/2 cup (125ml) malt vinegar

1 cup (220g) firmly packed light brown sugar

2 teaspoon bottled crushed garlic

1 fresh small red thai (serrano) chilli, sliced thinly

1 tablespoon olive oil

8 pork loin medallions (1kg)

270 gram (8½-ounce) packet fresh udon noodles

250 gram (8-ounce) packet rainbow salad mix

1/4 cup (60ml) asian noodle dressing

1 cup (80g) snow pea tendrils

Method

1.Heat oil in large frying pan over high heat.

2.Make vinegar glaze by combining vinegar, sugar, garlic and chilli in large bowl.

3.Add pork to pan; cook pork about 2 minutes each side. Pour over vinegar glaze, reduce heat; simmer, turning, about 6 minutes or until pork is cooked and glaze has thickened slightly.

4.Meanwhile, place noodles in large heatproof bowl, cover with boiling water, separate with fork; stand until tender, drain.

5.Meanwhile, combine salad mix and dressing in medium bowl.

6.To serve, place noodles in serving bowls, top with pork and salad; drizzle with pan juices, sprinkle with snow pea tendrils.

Before starting the recipe, boil the kettle so you have boiling water ready to prepare the noodles.
Note

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Ingredients

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