Hoisin Pork over Fragrant Coconut Curry

Chop the onion. Deseed the Romano pepper cut into thin strips. Discard the base of the pak choi and finely chop both the leaves and the stems, being sure to keep them separate. Cut the lime into eighths.

Heat a drizzle of sunflower oil in a large wok or deep frying pan over medium-high heat. Fry the onion with the Romano pepper for 2 minutes, then add the green curry spices and fry for 1 more minute. Add the sugar snap peas and the white part of the pak choi and fry for another minute, then season to taste with pepper.

Add the fish sauce* and the juice of one lime wedge per person, along with some sambal as preferred. Mix well, then add the coconut milk and the water (see pantry for amount). Allow to cook gently for 5 - 7 minutes over a low heat. Stir in the noodles and the pak choi leaves and cook for 3 more minutes.

*Take care, this ingredient is salty! Use as preferred.

Meanwhile, heat a drizzle of sunflower oil in a frying pan over medium-high heat and fry the pork for 2 - 3 minutes per side. Cover with the lid and fry for 5 - 6 minutes over medium heat, then add the marinade and fry for 1 more minute. Turn off the heat and set aside, keeping it in the pan to stay warm. Roughly chop the coriander in the meantime.