Serves 4, prep time 15 minutes, cooking time 1 hour 30 minutes
INGREDIENTS
FOR THE PORK
2kg pork shoulder joint
3 tbsp of honey
2 tsp of all-purpose seasoning
1 tbsp of rock salt
3 sprigs of thyme
3 crushed garlic cloves
FOR THE STIR-FRY
4 nests of vermicelli pasta
1 tsp of turmeric
1 tbsp oil for frying
1 onion, chopped
1 garlic clove, chopped
1 tbsp of chopped fresh ginger
1 red pepper, sliced
½ tsp of chilli flakes
1 tbsp of soy sauce
3 cups of shredded pork
2 halved boiled free-range eggs, lime wedges, to serve chopped coriander stalks, to serve
METHOD
Place the vermicelli and turmeric in a bowl and cover with boiling water; leave to soak.
When soft, strain the excess water from the noodles, and leave to drain.
Next, heat some oil in a wok, add the onion, garlic and ginger.
Add the pepper, chilli flakes and soy sauce. Stir, add the shredded pork, then stir in the noodles.
When all the ingredients are combined remove from the heat, serve topped with halved boiled eggs, lime wedges and chopped coriander stalks.