Brussel Sprout and Pork Loin Stir Fry with Rice Noodles
Few people are happier than I am when sprouts come into season as, although they are all too frequently abusively cooked, they are amongst the tastiest and healthiest of vegetables that can uplift simple dishes to new heights. I've always been a believer in the 'market shopping' mentality of buying what looks tempting and having spotted some new season's sprouts that looked firm, fresh and recently-harvested I bought some on the spot and concocted this dish in their honor.
Ingredients: (Serves 2)
Brussels Sprouts x 500g – trimmed and cleaned
Outdoor Bred, Thick Cut Pork Loin Steaks x 350g [= 2 Steaks]
Large Spring Onions x 2
Fresh Red Chillis x 2
Large Cloves of Garlic x 2
Teriyaki Sauce x 2 dessert spoons
Light Soy Sauce x 1 dessert spoon
Rice Noodles x 250g
Olive oil
Method
Cut any larger sprouts (the size of a walnut or bigger) in half lengthways to ensure even cooking. Then place a large, shallow, flat-bottomed pan on the hob and add a good splash of oil.
Peel and finely slice the garlic and add it to the pan along with the sprouts placing any halved sprouts flat side down.
Fry the sprouts on a medium heat stirring intermittently and covering with a lid between times. They should fry and steam in about 10 minutes, you want a very slight char but a good firm texture. Towards the end of the cooking time add the chillis (seeded and finely sliced) and the spring onions (also sliced), then replace the lid and turn off the hob.
While the sprouts are cooking trim any fat from the pork and cut into strips of approximately 4cm x 1.5cm and fry briskly in a wok on a fairly high heat getting a bit of colour if possible. After 4-5 minutes add the pork strips to the sprouts and add all the Teriyaki and soy sauce to the pan.
Clean the wok if necessary then add more oil and cook the rice noodles as per their instructions. Whilst they are cooking warm up some shallow bowls and return the sprout and pork pan to a low to medium heat stirring as necessary.
Serve, with chopsticks, when hot. I'd accompany that with an unoaked white wine that isn't searingly dry - perhaps the Alsace: Léon Beyer 'La Cuvée' 2019, or a German Riesling would be ideal.
