Fried pork with rice vermicelli

Fried pork with rice vermicelli

By
From
The Complete Asian Cookbook
Serves
4
Photographer
Alan Benson

Ingredients

Quantity Ingredient
250g fine rice vermicelli
80ml peanut oil
155g raw potato, cubed
2 onions, thinly sliced
3 garlic cloves, finely chopped
250g pork belly, skin removed and meat diced
2 tablespoons light soy sauce
freshly ground black pepper, to taste
1/4 teaspoon salt
3 teaspoons sugar

Method

  1. Soak the rice vermicelli according to the packet instructions, then drain well.
  2. Heat the peanut oil in a wok or large heavy-based frying pan over high heat. Add the potato and stir-fry for 2 minutes. Reduce the heat to medium and continue stir-frying until the potato is golden all over. Remove to a plate.
  3. Add the onion and garlic to the wok and stir-fry for 2 minutes, then add the pork and stir-fry for a further 5 minutes, or until the pork is cooked and golden brown. Combine the soy sauce and 125 ml water and add half of this mixture to the wok with the vermicelli. Continue cooking until the water is absorbed, then add the remaining sauce and water with the pepper, salt and sugar, and stir until the liquid is almost all absorbed, taking care not to let the vermicelli stick to the base of the wok. Stir in the potatoes and heat through. Serve hot.
Tags:
The Complete Asian Cookbook
Charmaine
Solomon
Asian
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