When the Glam Teen or 20 Somethings come home, the usual call is for ‘Bali Noodles’. A dish I was shown how to make when we were all on holiday. It’s had a few tweeks since then and is a sweet spicy noodle dish, given texture from the crispy onions and tasty with plenty of garlic. Easy to make, very adaptable and reminiscent of a great family holiday, this is a solid family favourite.
The noodles are an ideal base for a fabulous SousVide Supreme dish for the Gourmet Blogger Cook-Off, using Donald Russell Pork Osso Bucco from accredited ‘Freedom Food’ farms in the UK. A free range reared cut of pork, perfect for a tasty, juicy result. Vac packing the pork with finely chopped garlic and grated ginger and then cooking in the water bath, gives a gently fragrant result that still highlights the flavour of the pork and the succulence of the meat.
SousVide Supreme and Donald Russell meat are running a competition with great prizes for readers, you can vote for your favourite recipe from a group of five selected food bloggers and win a SousVide Supreme machine for yourself, voting starts on March 26th. For details of all the bloggers taking part and details of the wonderful competition prizes take a look here.
Garlic And Ginger Pork Osso Bucco With Bali Noodles
Serves 2, recipe can be doubled
- 2 Pork Osso Bucco
- 1 thumb sized piece of fresh ginger, grated
- 2 cloves of garlic, very finely chopped
- salt and pepper to season
For the noodles
- 3 tablespoons of oil
- 2 cloves of garlic finely chopped
- 2 red chillies, seeds removed and finely chopped (or add more to your taste)
- 2 tablespoons of crispy fried onions or shallots (available from the asian section of most supermarkets)
- 75g Ketchup Manis (sweet soy sauce) available as above
- 6 mini sweetcorn
- 8 small broccoli florets
- 200g medium egg noodles
- Fill the Sousvide Supreme with water to just below the Max line and set temperature to 60c.
- Put half the ginger and half the garlic on each of the two pieces of Pork Osso Bucco, season with salt and pepper and place in separate vac bags and vacuum seal.
- Place in the preheated water, once it has reached 60c, for 7 hours.
- 1 hour before the pork is cooked, put 2 tablespoons of oil in a frying pan on a medium heat and fry the garlic and chilli for 2 minutes. Do not allow the garlic to brown or it will be bitter.
- Once cooked pour into a bowl large enough to take the cooked noodles.
- Add the remaining oil and the crispy onions or shallots, toss to coat everything.
- Add the Ketchup Manis, stir and leave to infuse for a minimum of 30 minutes.
- Cook the noodles according to the instructions on the pack and add to the Ketchup manis mixture. Stir to coat the noodles, keep warm.
- Bring a pan of salted water to a boil and add the broccoli and baby corn. Simmer for 5 minutes, strain and add to the noodles and toss.
- Remove the pork from the SousVide Supreme and pour the cooking juice into another bowl, shred the meat and add to the juice. keep warm
- Divide the noodles and vegetables between two bowls, top with the ginger and garlic pork and garnish with finely shredded chilli.
Disclosure: I have been provided with a SousVide Supreme water oven, vacuum sealer and cooking bags to review and innovate recipes. The opinions expressed here are my own.
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