Pork Ragout Vietnamese Style with Glass Noodles

Ingredients

• 400 g onions
• 1.5 cm fresh ginger
• 1 Garlic clove
• 1 small red chili pepper
• 1 Carrot
• 800 g pork (shoulder or shank)
• 2 tbsp Vegetable oil
• 1 tsp red curry paste
• 350 ml meat stock
• 100 ml passata
• 1 tbsp plum jam
• Salt
• black pepper (to taste)
• a pinch ground cinnamon
• a pinch ground cardamom
• a pinch ground cumin
• 80 g soy sprouts
• 250 g glass noodles
• 2 tbsp freshly chopped coriander leaves

Instructions

1. 1.

   Peel and finely dice the onions, ginger, and garlic. Wash, dry, halve, seed, and finely chop the chili. Peel and finely dice the carrot.

2. 2.

   Wash, dry, trim, and cut the pork into bite‑size cubes.

3. 3.

   Heat oil in a pan and sear the pork cubes until browned on all sides. Remove and set aside; sauté onions with ginger, garlic, chili, and carrot, stir in curry paste, return the pork, deglaze with stock. Add passata and plum jam, season with salt and pepper, add spices, and simmer over medium heat for about 1½ hours.

4. 4.

   Add more broth if needed.

5. 5.

   Rinse soy sprouts under hot water and drain.

6. 6.

   Place glass noodles in a bowl, cover with boiling water, let sit for about 5 minutes, drain and set aside on plates.

7. 7.

   Taste the ragout, fold in coriander, serve over noodles topped with soy sprouts.