Harissa Glazed Pork with Rice Noodles & Charred Vegetables
Harissa Glaze
1 tbsp oil
2 tbsp honey
2 tbsp Josh & Sue Harissa Paste
1 tsp white vinegar
1 garlic clove, finely crushed
1 tbsp olive oil
2 x 300g pork fillets, trimmed
1/2 pack of medium rice noodles, cook as per packet instructions
1 bunch of bok choy, cut lengthways in half
Sliced Chilli and spring onion to garnish
Whisk together honey, harissa, white vinegar and garlic in a small frying pan over medium-high heat. Bring it to a boil and continue to boil it, whisking constantly, until the sauce has thickened enough to coat the back of a spoon. Remove the sauce from the heat.
Sear Pork fillet in a heavy based frying pan in oil over moderate high heat. Cook for approximately 6 minutes turning several times until browned, reduce to low heat and continue cooking for a further 3 minutes.
Brush pork fillets with glaze, remove from heat and allow to rest for 2-3 minutes.
While pork is resting, return pan to high heat and add a little more oil. Place boy choy cut side down and allow to char, absorb any left-over glaze or pan juices and wilt slightly to cook. If pan is dry, you can add a small amount of water to steam.
Slice pork, and serve with charred bok choy over rice noodles.
Alternate option: For a vegetarian option, firm tofu is a great alternative to pork and works so well with the Harissa Glaze!
