Hoisin Pork over Fragrant Coconut Curry
with udon noodles, pak choi & krupuk
There is a special ingredient in your box! These krupuk come from Zeeland and are made with only natural ingredients, including sweet shrimp caught in the North Sea. Scan the QR code and see where our krupuk come from!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
100 g
Fresh udon noodles
(Contains: Tarwe)
1 piece
Pork tenderloin
(May be present: Gluten, Melk (inclusief lactose), Mosterd, Selderij, Soja)
½ piece
Onion
10 milliliters
Fish sauce
(Contains: Vis)
¼ piece
Lime
½ sachet(s)
Green curry spices
90 milliliters
Coconut milk
25 g
Hoisin sauce
(Contains: Tarwe, Soja, Sesamzaad)
½ piece
Pak choi
50 g
Sugar snap peas
5 g
Fresh coriander
(May be present: Selderij)
½ piece
Romano pepper
30 g
Krupuk
(Contains: Schaaldieren May be present: Weekdieren, Vis)
Not included in your delivery
1 tablespoon
Sunflower oil
½ tablespoon
[Reduced salt] ketjap manis
75 milliliters
Water
to taste
Sambal
to taste
Salt and pepper
Nutrition Values
Utensils
Cooking Steps
In a bowl, combine the pork tenderloin with the ketjap and hoisin sauce (see Tip). Mix well and set aside until later use.
Tip: if you don't have ketjap at home, you can substitute it with soy sauce.
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.
Thinly slice the pork. Stir its residual cooking juices into the curry, then serve on deep plates. Top the curry with the pork and garnish with the coriander. Serve with the krupuk and any remaining lime wedges.
