Noodles with Cap Cay and stir-fried pork

Ingredients for 2 servings:

• 250 g pork (shoulder)
• 1 tbsp XO sauce
• 1 tbsp soy sauce, light
• 1 tsp, leveled baking powder
• 4 g papaya pulp, pureed, frozen
• 1 tbsp egg white
• 30 g onion(s), red, small
• 5 g garlic clove(s)
• 15 g ginger
• 60 g cauliflower
• 1 pepper, red, long, mild to medium hot
• 40 g carrot(s)
• 60 g pineapple pieces
• 4 leaves of pak choi
• 400 g water
• 10 g chicken stock powder
• 120 g Chinese egg noodles (Linguine type)
• 1 pinch(s) chicken stock powder
• 1 tbsp tapioca flour
• 1 tbsp sesame oil, dark
• 80 g cooking water (from the pasta)
• 1 tbsp XO sauce
• 2 tbsp tomato juice
• 4 tbsp pineapple juice (can)
• 2 tbsp lemon juice, freshly squeezed
• 1 tsp, leveled tapioca flour
• 1 tbsp rice wine, golden yellow
• n. B. flowers and leaves
• 3 tbsp sunflower oil
• 1 tbsp sesame oil, dark

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 40 minutes

This slightly sweet and sour XO menu delights not only the eye but especially the palate. Recipe from Hong Kong, China

Cut the pork (thawed if frozen) across the grain into 7 mm thick slices (best used with a bread and sausage slicer). Cut these crosswise into approximately 3 x 4 cm pieces. Mix the ingredients from XO sauce to egg white and marinate the meat for 3 hours at room temperature, stirring occasionally. Strain and drain well before use. For the Cap Cay, peel and chop the onions, garlic cloves, and ginger. Separate the cauliflower florets, including the 4 cm stem, and rinse. Cut the washed bell pepper diagonally into approximately 3 mm wide pieces and deseed them. Score the washed and peeled carrot lengthwise 5 to 7 times and cut crosswise into 4 mm thick slices. Strain the pineapple. Separate the pak choi leaves from the stem and rinse. Cut the white parts crosswise into approximately 2 cm wide pieces, quarter the green parts lengthwise and then cut crosswise into approximately 4 cm wide pieces and set aside. For the noodles, bring the water to a boil and dissolve the chicken stock in it. Add the noodles and cook al dente according to the package instructions. Strain, setting aside the noodles and stock. Whisk the remaining egg with the chicken stock and tapioca flour until smooth. Add the sesame oil to set over moderate heat. Slide onto a cutting board, roll up, and cut crosswise into thin strands. Mix these into the noodles. Mix all the ingredients for the sauce until smooth and set aside. Set aside the garnish ingredients. Heat 2 tablespoons of the sunflower oil in a wok until very hot. Add the meat pieces and stir-fry for 1 minute. Remove from the wok with a slotted spoon and set aside. Add the remaining oil and set aside. Fry the pineapple pieces in it until browned. Add the onions, garlic cloves, and ginger and stir-fry for 30 seconds. Add the cauliflower, peppers, carrot, and the white parts of the pak choi and stir-fry for 2 minutes. Deglaze with the sauce, add the green parts of the cap cay, and simmer with the lid on, reducing the heat to low, for 3 minutes. Divide the noodles among the serving bowls, top with the cap cay with about half of the sauce. Place the meat pieces on top and drizzle with the remaining sauce. Garnish as desired, serve, and enjoy. A cold beer goes well with it. Note: If serving the dish Chinese style in preheated bowls, place the cap cay in one. The meat pieces are then glazed in the remaining sauce and placed in their own bowls. The noodles are tossed in the remaining sauce with a little XO sauce and dark sesame oil, and also served in their own bowls.