Pork with sweet Thai gravy (Lat Ma)
| Marinade (3+ portion) |
|
| 300g | Pork loin, chopped into fine strips |
| 1 Tab | Soy sauce |
| 1/2 Tab | White sugar |
| 1 Tab | Oyster sauce |
| 1 Tab | Sesame Oil |
| 1 Tab | Corn flour |
| 3 Tab | Water |
| Preparation (1 portion) |
|
| 1/2 | Carrot, chopped into pieces |
| 3 | Mushrooms, cut in half |
| 5 Tab | Vegetable oil |
| 120g | Large flat rice noodle |
| 1/2 Tab | Soy bean paste |
| 80g | Marinaded pork |
| 2 | Garlic clove, finely chopped |
| 4 Cup | Chicken stock |
| 3 Cups | Chinese kale, stalks peeled and leaves coarsely cut |
| 1 Tab | Corn flour |
| 1 Tab | Tapioca flour |
| 1/2 Cup | Water |
| 1 Tab | Oyster sauce |
| 1 Tab | Soy sauce |
| 1/2 Tab | Sugar |
| Dark Soy for colour |
- To marinade pork put all of the marinade ingredients in a bowl and mix well. Cover and leave in a fridge for more than 1 hour (overnight is better)
- In a bowl mix together the corn flour, tapioca flour and 1/2 cup water. Put to one side
- In a bowl combine the kale, carrot and mushroom and put to one side
- On a high heat put 3 tab of vegetable oil in a wok and heat to very hot
- Add noodles and flatten out the noodles to a pancake and allow to sit and fry. When they are brown on the bottom flip and cook the other side to brown. Place in the bottom of a large serving bowl (1 person) ready for pork. Put to one side. Allow wok to cool slightly
- In the wok put 2 tab of vegetable oil and heat on a medium heat
- Place garlic in oil and cook very briefly
- Add kale etc mix, and soy bean paste. Combine with garlic in wok
- Tun heat to high and add stock, pork, oyster sauce, soy sauce and white sugar. Bring to the boil
- While stirring the mix slowly add the tapioca/corn flour mix until the mix is to the desired thickness
- Add dark soy to add colour and serve on noodles