A clever and tasty way to use Helen Browning’s Organic Pulled Pork with turmeric, ginger and five spice. Adding sambal oelek – a delicious Indonesian chilli sauce – really takes this dish up a notch. Use any variation of seasonal vegetables that you have to hand.
- I pack Helen Browning’s Organic Pulled Pork with ginger, turmeric and five spice
- 2 cloves of garlic
- 3cm piece of ginger
- 1 bunch of spring onions
- 2 peppers (red or yellow)
- 2 courgettes
- 1 carrot, peeled
- 2 tbsp vegetable oil
- 2 tbsp sambal oelek
- 300g ready-to-cook noodles
- 1 lime
Preheat the oven to 180˚C. Empty the contents of the pack into an ovenproof dish. Cook for 20 minutes until piping hot. Remove pork from its juices and pull into pieces with 2 forks. Add juices back into the pulled pork, mix and set aside.
Meanwhile, peel and finely chop the garlic and ginger. Trim and finely slice the whites and greens of the spring onions. Trim and slice the peppers, courgettes and carrot.
Pour the oil into a large frying pan add garlic, ginger, spring onion, and cook for a couple of minutes. Add the sliced vegetables and cook for 2 minutes.
Stir in sambal olek (or use 2 fresh red chillies, deseeded and finely chopped instead) and cook for a couple more minutes.
Add the noodles and pork to the pan and heat through, stirring well. Squeeze over the lime, toss together well, then serve.
