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

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

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

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Soy-Braised Pork, Eggplant and Soba Noodle Salad

Ingredients

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