West Indian Crispy Pork Bits Recipes

Steps:

• Warm a teaspoon of canola oil in a skillet over medium-high heat. Add the pork and cook for 5 minutes, stirring frequently to break the pork into tiny crumbles. Cook for another 3-5 minutes, stirring less frequently, until the pork turns deeply golden and crispy. Set aside.
• While the pork is cooking, set the noodles in a bowl and cover them with hot water to soak. Let them sit until softened, about 10 minutes or until the pork has finished cooking.
• Bring a pot of water to a boil. Drop in the noodles and cook for 1-2 minutes, until the noodles are stretchy and tender. Drain and rinse under cool water. Use a pair of kitchen shears to cut the mass of noodles 3 or 4 times: this makes the long noodles easier to eat.
• Combine the noodles, pork, green onions, cilantro, chili, and peanuts in a large bowl. Whisk together the soy sauce, fish sauce, sugar, and lime juice in a small bowl. Taste and add more of any of the ingredients to suit your tastes, then pour the sauce over the noodles. Use tongs or clean hands to lift the noodles, fold them over, and gradually work the ingredients into the noodles. Let stand at least 15 minutes before serving or refrigerate until serving. Garnish each dish with extra peanuts.
• This dish is best on the day that it's made. For serving leftovers, make an extra batch of the sauce and add it to the noodles a few teaspoons a time, stirring the noodles until they loosen and become slippery again.

Steps:

• Steam pork until well cooked. This will take 30-60 minutes depending on your steamer and the cut of meat so check for an internal temperature of 70C (155F) with a meat thermometer and remove at that temperature.
• Allow to rest 10-15 minutes at room temperature and then place in refrigerator a while to cool.
• While pork is cooling you can make the paste by adding all the paste ingredients one by one to a mortar and pestle and pounding until smooth. Set to one side.
• Mix fish sauce and oyster sauce in a small and then mix in the palm sugar until dissolved if using soft palm sugar, or otherwise just break solid palm sugar into a few pieces because it will dissolve later in the wok.
• Cut pork into cubes of around 1cm (1/2").
• Deep fry the pork over moderate heat until nice and golden, remove and drain.
• Add a little of the left-over oil from deep frying to a wok over moderate heat and stir fry until golden in colour and fragant.
• Add sauce / sugar mix to wok and lightly stir once or twice until it has become sticky.
• Reduce heat, add pork and simmer a few minutes until coated. The meat will become tough if you leave it too long.
• Serve sprinkled with deep-fried shallots and coriander leaves.