John Myers
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Two-faced Pasta with Pork
The perfect two-faced pasta with pork recipe with a picture and simple step-by-step instructions.
The vegetable:
- 6 g Beef broth, grained
- 100 g Egg noodles, dried, China
- 200 g Pork schnitzel, fresh or frozen
- Peanut oil, refined
- 80 g Mongoose seedlings, fresh
- 2 small Spring onions, fresh
- 30 g Pepperoni threads, red
- 12 Sugar snap peas, green, fresh
- 20 g Ginger threads, fresh or frozen
- 4 medium-sized Cloves of garlic, fresh
For the marinade:
- 1 pinch Salt, sugar, pepper, black, from the mill
- 1 tsp Soy sauce, light
- 1 tsp Soy sauce, sweet
- 1 tsp Tapioca flour
- 1 tbsp Rice Wine, (Arak Masak)
For the sauce:
- 80 g Coconut water, (Asian shop, drinks)
- 20 g Orange juice
- 1 tbsp Oyster sauce, (Saus Tiram)
- 1 tsp Chicken broth, Kraft bouillon
- 1 tsp Tapioca flour
- 1 tbsp Rice Wine, (Arak Masak)
- Tabasco, (a few drops, see note)
To garnish:
- Sesame seeds, white
- Flowers and leaves
- Heat the water and dissolve the beef broth in it. Chop up the pasta and put the pieces in the boiling water. After two and a half minutes, strain the pasta, drain well and spread out on a fresh tea towel.
The pork schnitzel:
- Freeze the fresh pork schnitzel, allow frozen goods to thaw. Cut the frozen schnitzel into approx. 3 x 3 mm thin strips. Chop the strips crosswise into 3 mm long pieces.
Marinate
- Mix the ingredients for the marinade together and marinate the pork in it for 30 minutes.
The sauce:
- In the meantime, for the sauce, mix the ingredients from coconut water to chicken stock in a smaller saucepan and bring to a simmer. Dissolve the tapioca flour in the rice wine and add a teaspoon to the sauce while stirring. When the sauce has a pleasant color and structure (thin honey), stop the process and discard the remaining rice wine mixture. Season the sauce with salt and Tabasco and keep it ready.
Note:
- The vegetables are a staple for this dish and can be supplemented with carrots, leeks, pak choi, etc. The only important thing is that everything should be more or less cut into threads.
The vegetable:
- Rinse the mung bean seedlings. Wash the spring onions and cut across into pieces approx. 4 cm long. Cut the pieces lengthways into thin threads. Have the green, white and white parts ready separately from the green parts. Remove the stems from the peppers, wash, halve lengthways, core and cut across into thin strips. Weigh the required amount and have it ready.
- Wash the sugar snap peas, cap at both ends, pulling off the threads on both sides. Halve larger pods diagonally. Wash the fresh ginger, peel it and cut it crosswise into 4 cm long pieces. Cut the pieces lengthways into thin slices and cut them into strips. Cap the garlic cloves at both ends, peel them into thirds lengthways and crossways.
Roast meat:
- 2 tablespoons of peanut oil in a wok, add the marinated meat with its marinade and stir-fry at maximum heat until the meat cubes are fried all over. That should be the case after 2 minutes at the latest. Take the cubes out of the wok with a slotted spoon and keep them ready.
Stir the vegetables:
- 2 Tbsp peanut oil in the wok and let it get hot. Add the garlic cloves and roast until light brown. Then add the white and white-green onion threads and the ginger. Pan stir for 1 minute. Add the pepperoni threads and the snow peas and stir fry again for 1 minute.
Deglaze with the sauce:
- Deglaze with the sauce and mix in the meat, the green onion threads and the mung bean sprouts. Remove from heat and keep ready with lid.
Fry pasta:
- Heat a smaller pan (approx. 20 mm) with 3 tablespoons of peanut oil and add the noodles all over the pan. Press it flat with a spatula. Fry until the bottom noodles are light brown. Then turn the pasta cake with the help of a plate and fry the 2nd side until crispy brown.
Serving the pasta:
- Cut the pasta cake in half and distribute on the serving bowls. Spread the pork mixture with the sauce on top, garnish and serve warm.
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