Asian-Inspired Pork Fillet by Marc Pugh
Prep time: 15 mins
Cooking time: 45 mins
Not Too Tricky
Serves:
4
Energy
1206kj
285kcal
Pork Medallions Ramen
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A healthy hearty broth that warms the soul. Not only is this pork ramen incredibly low in calories, it also tastes incredible.
Prep time: 15 mins
Cook time: 15 mins
Serves: 2
Cooking Skill: Easy
Ingredients
2 pork loin medallions or pork loin steaks, fat removed
1 litre hot low salt hot vegetable stock
2 teaspoons hot chilli sauce, or to taste
1 teaspoon vegetable oil
1 tablespoon prepared teriyaki sauce
125g shiitake or chestnut mushrooms, sliced
200g pak choi, sliced
1 red pepper, deseeded and sliced
100g flat rice noodles
125g fresh beansprouts
1 red chilli, deseeded and sliced
4 sprigs fresh coriander
Method
Step 1
Add the stock to a large saucepan with the chilli sauce, bring to the boil, turn down the heat and simmer for 2 minutes.
Step 2
Meanwhile, heat the oil in a non-stick frying pan, add the pork and cook for 7 minutes, turning once. Add the teriyaki sauce and 3 tablespoons of water, and cook for a further 2 minutes or until the juices run clear.
Step 3
Add the mushrooms, pak choi, pepper, noodles and beansprouts to the chilli broth, cover and simmer for 4 minutes until the noodles and vegetables are tender.
Step 4
Slice the pork thinly. Divide the noodles and vegetables between 2 bowls and ladle over the broth. Top each with the pork strips, chilli and coriander. Serve immediately.
Tips and Serving Suggestions
Great served with lime wedges. As an alternative use leftover roast pork, cut into strips, but heat through until piping hot.
Each serving provides
Based on medallions
15%
Fat
8.4g
12%
Saturates
2.1g
11%
Sugars
10.3g
11%
Salt
1.23g
20%
% of an adult's Reference intake
Typical energy values per 100g:
125kJ,
30kcal,
0.9g fat,
0.2g saturates
Each serving provides:
27g Protein,
29.7g Carbohydrate,
5.4g Fibre
If different cuts of meat are used, then the nutrition info may vary
Method
Step 1
Add the stock to a large saucepan with the chilli sauce, bring to the boil, turn down the heat and simmer for 2 minutes.
Step 2
Meanwhile, heat the oil in a non-stick frying pan, add the pork and cook for 7 minutes, turning once. Add the teriyaki sauce and 3 tablespoons of water, and cook for a further 2 minutes or until the juices run clear.
Step 3
Add the mushrooms, pak choi, pepper, noodles and beansprouts to the chilli broth, cover and simmer for 4 minutes until the noodles and vegetables are tender.
Step 4
Slice the pork thinly. Divide the noodles and vegetables between 2 bowls and ladle over the broth. Top each with the pork strips, chilli and coriander. Serve immediately.
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