Sticky pork and radish noodles
The former kingdom of Pellitine in southern Elsweyr set the bar for Khajiiti cuisine as we know it today. The fertile lands have always been used to grow moon sugar cane, and as such, moon sugar features heavily in recipes from Pellitine. This gem from around 2E 287 is full of tangy, sweet, and spicy flavours that are a delight for the senses and your dinner guests!
This pad Thai-inspired recipe was requested by @altanex!
1/2 cup fresh beansprouts
3 small radishes, sliced thinly
200g pork fillet, chopped into chunks
1 1/2 tbsp light soy sauce
2 fresh chilis, sliced thinly
1/2 cup peanuts, crushed roughly
Handful of coriander, chopped roughly
1 lime, sliced into wedges, to serve
Begin by marinading the pork chop pieces in a bowl with the dark soy sauce, lemon juice, and honey. Cover with cling film and leave to marinate in the fridge for 1 hour.
Make the sauce for the noodles by combining the fish sauce, rice vinegar, light soy sauce, lime juice, and sugar. Whisk together well and set aside.
Boil the noodles until cooked through and white, then rinse with cold water and set aside.
In a wok, heat a splash of vegetable oil, and cook the eggs to a scramble. Add the beansprouts and spring onions, and continue to stir fry until tender.
Add the noodles and the noodle sauce to the wok and continue to stir-fry until well combined. Keep warm and set aside.
In a separate pan, fry the pork with any remaining marinade until cooked through, about 10 minutes. Make sure you baste the pork well with the marinade to make sure each piece is deliciously sticky!
To serve, plate up the noodles and top with radish slices, crushed peanuts, fresh chili, and coriander. Top it off with the sticky pork, and serve with lime wedges. Enjoy!