Recipe: Asian Pork with Butternut Squash Noodles

Cooks: CircoTherm® 180°C with added medium steam for 12-15 minutes and hob

Prep: 30-40 minutes.

Pork:

500 g pork tenderloin, sliced into thick, bite-sized pieces

2 tbsp vegetable oil

Juice of 1 lime

3 tbsp light brown sugar

5 tbsp soy sauce

2 cloves garlic, peeled and minced

2 tsp minced ginger

¼ tsp white pepper

1 tbsp sweet chilli sauce

1 tbsp tomato ketchup

Butternut Noodles:

2 medium butternut squash, peeled and spiralized (or 500g ready-spiralized squash from the supermarket)

1 ½ tbsp vegetable oil

2 cloves garlic, peeled and minced

½ tsp salt

½ tsp black pepper

50 g cashews

1 tsp sesame oil

1 tsp soy sauce

2 tbsp tahini

Small bunch fresh coriander, finely chopped

To Serve:

4 spring onions, sliced into thin strips

1 fresh chilli, sliced into thin strips

1 tbsp sesame seeds

_{*Allergens highlighted in bold}

Place the pork in a bowl with the rest of the pork ingredients. Stir together, cover and marinade for 1-2 hours in the refrigerator (alternatively, if you have the vacuum drawer, you can place the ingredients into a vacuum bag and use the vacuum drawer to draw the air out of the bag. Leave to marinade for 30 minutes).

When the pork has marinated, preheat the oven to CircoTherm® 180°C.

Place the butternut squash on a baking tray and drizzle on the vegetable oil. Add the garlic, salt and pepper and toss to combine. Place in the oven with added medium steam, for 6-7 minutes – until the squash is just starting to soften.

After 6-7 minutes, sprinkle on the cashews, turn off the steam and place back in the oven for 2 minutes until the cashews are lightly browned and the noodles are tender, but al-dente (they’re delicate, so be sure not to overcook them).

Whilst the butternut noodles are cooking, place a large frying pan on the induction hob and turn the heat up to setting 8. Use a slotted spoon to take the pork out of the marinade, allowing the excess to drip off. Place in the pan and cook the pork, turning regularly until browned and caramelised (around 8-10 minutes). Add any remaining marinade to the pan and cook until thick and bubbling, then turn off the heat.

Mix together the sesame oil, soy sauce and tahini. Spoon onto the noodles and mix together. Sprinkle on the coriander.

Divide the noodles between four bowls and add the pork. Top with strips of spring onion and chillies and sprinkle on the sesame seeds before serving.