Quick Filipino Bicol: Double Pork in Coconut Milk
with noodles and sweet and sour cucumberCalories
:
1016 kcalProtein
:
80.2g proteinTotal
:
20 minutesDifficulty
:
EasyFamily Friendly
Quick
Allergens:
- Cereals containing gluten
- Wheat
- Sulphites
Bicol is a Filipino dish consisting of meat simmered in coconut milk. It's believed that the dish is named after the "Bicol Express" train line that connects Manila to the Bicol region, which is renowned for its fragrant cuisine.
Ingredients
Serving amount
2 unit(s)
Garlic
1 unit(s)
Onion
1 unit(s)
Ginger
62.5 grams
Scallion
440 grams
Udon Noodles
(Contains: Cereals containing gluten, Wheat)
600 grams
Gammon Steak
1 sachet(s)
Green Thai Style Paste
1 pack(s)
Coconut Milk
1 unit(s)
Cucumber
1 sachet(s)
Apple Cider Vinegar
(Contains: Sulphites)
1 unit(s)
Chilli
2 sachet(s)
Thai Style Spice Mix
Not included in your delivery
1 tsp
Sugar
¼ tsp
Salt
to taste
Salt
to taste
Pepper
to taste
Oil
to taste
Water
Nutrition Values
Energy (kJ)4253 kJ
Energy (kcal)1016 kcal
Fat42.4 g
of which saturates23.4 g
Carbohydrate78.6 g
of which sugars11.6 g
Dietary Fiber7.5 g
Protein80.2 g
Salt11.6 g
Potassium367.9 mg
Calcium45.3 mg
Iron1.7 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in your delivered box.
Utensils
•Grater
•Colander
Cooking steps
1
- Boil a large pot of salted water for the udon noodles.
- Add the noodles and cook until warmed through, 1-2 mins.
- Once cooked, drain in a colander and pop back in the pot.
- Drizzle with oil and stir through to stop them sticking together.
TIP: If you’re in a hurry you can boil the water in your kettle.
2
- Peel and grate the garlic (or use a garlic press).
- Peel and grate the ginger. Use a teaspoon to easily scrape away the peel.
- Trim and thinly slice half the scallions (per 2P).
- Halve the chilli and discard the core and seeds. Finely chop (use less if you don't like spice).
- Halve, peel and finely chop the onion.
3
- Place a large pan over medium-high heat with a drizzle of oil.
- Add the onion, garlic and ginger to the pan and fry until softened, stirring occasionally, 4-5 mins.
- Meanwhile, chop the gammon into 2cm cubes.
- Add the gammon and Thai spice mix to the onion and fry for 2-3 mins. IMPORTANT: Wash hands and equipment after handling raw pork.
4
- Add the green curry paste, coconut milk, chilli (use less if you'd like things milder) and 50ml water (per 2P).
- Cover and cook for 6-8 mins. Add a splash of water to loosen the sauce if necessary. Season to taste with salt and pepper. IMPORTANT: Gammon is cooked when no longer dark pink in the middle.
5
- Trim the cucumber, then halve lengthways. Thinly slice widthways.
- While the curry simmers, add the cucumber, ¼ tsp salt (per 2P), apple cider vinegar and 1 tsp sugar (per 2P) to a bowl. Toss to combine.
- Set aside, stirring occasionally.
6
- Divide the noodles between deep plates.
- Place the pork on top along with the sauce.
- Sprinkle over the scallion.
- Serve the sweet and sour cucumber in small bowls on the side.
