I am so very tired tonight. I really haven't been sleeping very well lately and it all does catch up with me after a while. Hopefully I will get some better sleep tonight. Although one night of decent sleep really doesn't make up for multiple nights of bad. So perhaps I should wish for a week of good sleep.
I made this dish on the weekend. It was very loosely based on a Jamie Oliver recipe that I made quite some time ago. I had really enjoyed that recipe and had always wanted to make it again. I recently bought a large amount of meat from my local butcher including several kilos of Aussie style spare ribs which I think is really belly slices. I thawed some of those for this recipe. I also changed the base from rhubarb to pomegranate. The rhubarb in my garden is not producing and it is so expensive to buy. I had purchased a bottle of pomegranate juice recently to make a punch but ended up not making it so thought that it would be perfect for this dish. I was really pleased with how this turned out and this and Jamie's original recipe will definitely remain in my mind for making again in the future.
Pork & noodle salad with pomegranate vinaigrette
4 pork spare ribs, skin remove and cut into bite size pieces
100 mls pomegranate juice
1 - 2 tbsp chili garlic sauce
1 inch piece ginger finely grated
1 - 2 tbsp honey
Combine all ingredients in a bowl (glass/ceramic is probably best) and marinate, refrigerated, for at least 4 hours but overnight would be best.
Heat a wok over high heat and add 1 - 2 tbsp peanut or grapeseed oil. Drain meat and cook in batches until cooked through and starting to caramelise.
For noodle salad:
200 g packet singapore noodles
1/2 cucumber, strips peeled, de-seeded & sliced
1/2 red capsicum, de-seeded & thinly sliced
1/2 red onion thinly slice
Punnet cherry tomatoes, quartered (I had home grown)
1/4 c chopped mint & parsley
Alfalfa sprouts (or whatever sprouts you fancy)
Place noodles in a bowl and cover with hot water & stand for 5 - 10 minutes. Drain, refresh with cold water and then drain well. Combine with salad ingredients.
1 tbsp pomegranate juice
2 tbsp olive oil
1/2 tsp mustard
Mix all ingredient until nicely emulsified.
Add pork to noodle salad ingredients and pour over dressing and toss to combine. Serve immediately.