Tuesday 10 January 2012

Pork & noodle salad with pomegranate vinaigrette

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

For pork:

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. 

For vinaigrette: 

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.

1 comment:

  1. The pork looks so juicy and I love pork spare ribs! :D I can imagine the pomegranate dressing is a really nice contrast!