Cuisine
Time
30 mins mins
Servings
2 people people
• Peel and finely slice the Thai shallots and roughly chop the bulb of garlic. Heat the vegetable oil in a wok to a low heat and place the shallots and chopped garlic into the wok. Keep an eye on them and gently stir fry until the shallots turn golden brown. Pour through a sieve, saving both the oil and the shallots and garlic for later.
• Finely slice the spring onions into rings. Next slice the red chilli into fine rings or matchsticks and mix together in a small bowl with the rest of the ‘Chilli Pickle’ ingredients and allow to sit for at least 10-15 minutes before serving.
• Now massage ‘The Marinade’ ingredients into the minced pork.
• Slice the char siu ready to place on top of the noodles.
