Soy-Braised Pork, Eggplant and Soba Noodle Salad

Name: Soy-Braised Pork, Eggplant and Soba Noodle Salad
Yield: Serves 4
Cuisine: Malaysian
Ingredients: ½ teaspoon freshly ground black pepper; 25 ml rice vinegar; 25 ml mirin; 30 g shiro (white) miso paste; ½ teaspoon chilli oil; 25 ml Chinese black vinegar; 1 teaspoon sesame oil; 25 ml light soy sauce; 100 ml sunflower oil; 300 g Soy-braised Pork, cut into 2 cm cubes; 2 teaspoons Sichuan Spice Salt; 300 g eggplant (aubergine), cut into batons; 300 g eggplant (aubergine), cut into batons; olive oil and sesame oil, to prevent sticking; vegetable oil, for deep-frying; 100 g organic soba noodles; olive oil and sesame oil, to prevent sticking; 2 tablespoons Fried Garlic Slices; 75 ml Soy Pork Jelly; 4 tablespoons coriander leaves; 1 tablespoon white sesame seeds, roasted; 1 cup watercress sprigs; 1 punnet celery cress, snipped; 2 green onions, finely sliced on the diagonal; 2 sticks celery, finely sliced crossways

Preparation info

Serves
4

Difficulty
Easy

Appears in

Fire

By Christine Manfield

Published 2008

About

An idyllic blend of delicious textures and great flavour, this salad is easy to whip together if you have any soy-braised pork left over, crying out to be used. It makes a great lunchtime treat.

Ingredients

100 g organic soba noodles
olive oil and sesame oil, to prevent sticking
vegetable oil, for deep-frying

Asia
Malaysia
Lunch
Leftovers
South East Asia

Method

Cook the noodles in boiling salted water for 2 minutes. Drain and refresh under cold running water to stop the cooking. Drain again and toss through a little olive oil and a dash of sesame oil to prevent sticking.

To make the sesame miso dressing, heat the pork jelly in a small pan until melted. Allow to cool then whisk with all the remaining dressing ingredients in a bowl until emulsif