Another three origin meal coming from asia. Noodles cooked in the style of the Philippines, using certain ingredients for pabalok. Classic steamed pak choi or chinese cabbage. Pan-grilled teriyaki pork chops.
Each carries it’s own weight from the lightest to the most filling. The most refreshing is the pak choi followed by the noodles which is topped with only a spoonfull of sauce. The meat is charred on the outer layer but juicy and tender.
What’s in it:
- Vermicelli rice noodles
- Pak choi, steamed
- Pork chops
- Garlic, 5-6 cloves (minced)
- Ginger, thumb-size (minced)
- Honey, 1 Tbsp
- Salt
- Pepper
- Fish sauce, 1 Tbsp
- Lemon, 1
- Soy sauce, 1/2 c
- Sesame seeds
- Vegetable stock
- Annato powder
- Shrimp
- Flour, 1 Tbsp
- Scallions, 1 bunch (chopped)
- Sesame seeds, 1 tsp
- Sprouts
Pork Marinade: Mix together garlic, ginger, honey, pepper, lemon juice, and soy sauce. Dip the meat making sure it is well coated. Leave in the fridge until ready to cook. In a grill pan, cook for 8-12 minutes and let it rest for another 3 minutes. Cook the marinade until thicken and use as sauce.
Noodle Sauce: Dilute annato powder im the vegetable stock. Heat the stock in a pot. Add flour and mix thoroughly to prevent the flour from clumping together. Add fish sauce then season with salt and pepper.
Garnish with scallions, sesame seeds and sprouts. These are optional and you may also use fish sauce as a seasoning when needed. Now it is ready to serve.
