Ingredients
1kg pork scotch fillet steaks
1 tblsp plain flour
1 litre (4 cups) chicken stock
175g sachet honey, garlic and soy stir-fry sauce
1 tblsp sweet chilli sauce
200g pad Thai rice noodle
1 bunch choy sum (200g), trimmed
150g snow peas, trimmed, halved
Method
-
Trim fat and sinew from pork. Cut into 3cm pieces. Toss with flour to coat.
-
Heat an oiled stockpot over a medium to high heat. Add pork in three batches. Cook, turning occasionally, for about 4 minutes, or until browned all over. Transfer to a bowl.
-
Add stock and sauces to stockpot. Bring to boil. Return pork with cooking juices. Gently boil, covered, for about 20 minutes, or until pork is tender.
-
Meanwhile, prepare noodles according to packet directions.
-
Rinse choy sum under cold water. Drain. Cut choy sum into 6cm lengths, keeping stalks and leaves separated.
-
Add choy sum stalks to stockpot. Gently boil for 2 minutes. Add choy sum leaves and snow peas. Stir until leaves are wilted.
-
To serve, divide noodles among serving bowls. Top with pork hotpot.
TIP: You can also use forequarter chops; remove meat and cut into 3cm pieces. Choy sum, also known as Chinese flowering cabbage, can be replaced with gai lan (Chinese broccoli).