3 ways with pork #pork #shorts

Pork ramen noodles
Serves 4 Prep 10 mins Cooking 50 mins

500g Coles Australian Pork Belly Roast Boneless
1 tbs olive oil
1/4 tsp sea salt flakes
1 brown onion, finely chopped
2 garlic cloves, crushed
1 tbs finely grated ginger
1 tbs white miso paste
2 cups finely shredded wombok (Chinese cabbage)
1 bunch baby broccoli, finely chopped
3 x 90g pkts instant noodles pork flavour
2 1/2 cups (625ml) boiling water
1 tbs soy sauce
Spring onions, thinly sliced diagonally, to serve
Chilli oil, to serve (optional)

1. Cut the pork belly in half lengthways. Brush the oil all over the pork and rub with the sea salt flakes. Set air fryer to 200°C. Cook the pork in the air fryer for 50 mins or until pork is cooked through and the rind crackles. Set aside for 10 mins to rest. (Alternatively, cook the pork in a roasting pan at 220°C for 1 hour or until cooked through.) Thinly slice pork.
2. Meanwhile, heat the oil in a large deep frying pan over high heat. Add the onion and cook for 3 mins or until tender. Add garlic, ginger and miso paste and cook, stirring for 3 mins or until aromatic. Add the wombok and baby broccoli and stir to combine. Top with ramen noodles and seasoning from noodle packets. Add the boiling water and bring to the boil. Cover, reduce heat to low and cook, turning noodles halfway through cooking, for 2 mins or until noodles are soft. Add the soy sauce and stir to combine.
3. Ladle the noodle mixture among serving bowls. Top with the pork. Sprinkle with spring onion and drizzle with chilli oil, if using. Serve immediately.

Crispy pork lettuce wraps
Serves 6 Prep 15 mins Cooking 25 mins

250g Coles Australian Pork Belly Roast Boneless, thinly sliced
1/4 cup (95g) char siu sauce
2 Lebanese cucumbers, chopped
1 carrot, cut into matchsticks
2 spring onions, thinly sliced
2 tbs lime juice
1 tbs fish sauce
1 tsp soy sauce
1 tsp sesame oil
1 tsp brown sugar
12 butter lettuce leaves
Toasted sesame seeds, to serve
Coriander sprigs, to serve

1. Combine the pork and char siu sauce in a medium bowl.
2. Heat a large non-stick frying pan over medium high heat. Cook the pork mixture, in 3 batches, for 4 mins each side or until golden and cooked through.
3. Meanwhile, combine the cucumber, carrot and spring onion in a clean medium bowl. Place the lime juice, fish sauce, soy sauce, sesame oil and sugar in a screw-top jar and shake to combine. Pour lime juice mixture over cucumber mixture.
4. Arrange the lettuce leaves on a serving platter. Divide the cucumber mixture and pork among the lettuce leaves. Sprinkle with sesame seeds and coriander to serve.

Sweet & sour pork
Serves 4 Prep 20 mins (+ 6 hours marinating & 5 mins standing time) Cooking 20 mins

750g Coles Australian Pork Belly Roast Boneless, rind removed, meat cut into 3cm pieces
2 tbs Chinese cooking wine
1 tbs soy sauce
2 garlic cloves, crushed
1 tbs finely grated ginger
1/4 cup (35g) cornflour
Vegetable oil, to deep-fry
2/3 cup (100g) cornflour, extra
Sweet & sour sauce
440g can pineapple pieces in natural juice, drained reserving the liquid
1/3 cup (95g) tomato sauce
2 tbs soy sauce
1 1/2 tbs white vinegar
2 cloves garlic, crushed
1 tbs cornflour
1 tbs vegetable oil
1 brown onion, coarsely chopped
500g pkt Coles Australian Tri-Colour Capsicums, seeded, chopped

1. Place pork in a large bowl with cooking wine, soy sauce, garlic, ginger and 1 tbs cornflour. Toss until well combined. Cover and place in the fridge for 6 hours or overnight.
2. Add remaining cornflour to the pork mixture and stir to combine. Stand for 5 mins.
3. Half-fill a deep-fryer or large heavy-based saucepan with oil and heat to 200°C (when oil is ready, a cube of bread turns golden brown in 10 secs). Place the extra cornflour on a large plate. Add the pork to the cornflour, in batches, and turn to coat, shaking off excess. Carefully place the pork in the hot oil and cook, in batches, for 4 mins or until golden brown and cooked through. Transfer to a wire rack over a baking tray lined with a paper towel.
4. Meanwhile, to make the sweet and sour sauce, combine reserved pineapple juice in a jug with tomato sauce, soy sauce, vinegar, garlic, cornflour and 2 tbs water. Heat oil in a wok or large frying pan over high heat. Add the onion and capsicum and stir-fry for 5 mins or until tender. Add the pineapple pieces and pineapple juice mixture and bring to the boil. Cook for 3 mins or until the sauce thickens.
5. Add the pork to the sweet and sour sauce and stir to combine. Divide among serving bowls. Serve immediately.