Black bean and vinegar pork loin steak, with udon, cherry tomatoes and mint with wasabi pickled red onion and cucumber
Serves 2 | time 45 mins (plus marinating time)
Prep 30 minutes | Cook 15 minutes
2 Pork loin steaks
200g Udon noodles
Handful of cherry tomatoes (different colour if possible) quartered
Good handful of mint, chopped or ripped right before garnishing
1 Spring onion sliced thinly
1 tbsp sesame seeds
The pork Marinade
1 tbsp of black beans in chilli
2 tbsp red wine vinegar
2 tbsp Soy sauce
1 tsp Sugar
2 x Garlic cloves
2 inch ginger
Wasabi Pickled Onions and cucumber
I often triple this recipe so
Half a cucumber – thinly shaved using a speed peeler
1 Red onion thinly sliced
Teaspoon of mustard seeds
100ml of Red wine vinegar
100ml of Mirin vinegar
1/2 teaspoon of wasabi
Put your pork in a ziplock bag and gently bash it flat with a rolling pin.
Take your ginger and garlic and smash in a pestle and mortar. Put all the marinade ingredients in the zip lock bag and leave in the fridge for at least an hour but preferably overnight.
Take the pork out of the fridge to come to room temperature.
In a colander lay the cucumber out and sat liberally using your hands to make sure all the cucumber is covered.
Toast the mustard seeds to release some fragrance and lightly crush them in your pestle and mortar. Throw them in a jar with all the other ingredients pickle ingredients and the red onion.
After the cucumber has released plenty of water (about 20/30mins) add that in the pickled jar.
Cook the noodles as per the packet Instructions then put in running cold water to stop the cooking process.
Heat a wok until very hot and empty the pork and the marinade into it and cook on a high heat for 6-7 mins turning once.
Take out and leave to rest while you prepare the rest of the dish.
Pop the tomatoes in the hot marinade for a minute before throwing in the cooked noodles. Toss frequently to coat the noodles in the sauce.
Cut the pork in thin strips – it should have a dark coating on the outside and then a bright white colour in the middle.
Plate the noodles using tongs, add in the tomatoes followed by some of the pickled onion and cucumber.
Lay the pork on top of the noodles and then garnish with spring onion, mint and sesame seeds