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Ingredients:
1/2 tbsp. Mae Ploy Red Curry Paste
2 tbsp. Black peppercorn
600g. Pork fillet, trimmed
1 tbsp. Cooking oil
500g. Packet rice noodle roll
4 pcs. Bok Choy halved
2 tbsp. Ginger, shredded
SAUCE:
2 tbsp. Mae Ploy Distilled Vinegar
2 tbsp. Sweet soy sauce
1/2 tsp. Salt
Instructions:
1. Place the peppercorn in a dry frying pan over medium heat and toast until fragrant.
2. Crush the pepper lightly with a mortar and pestle, set aside.
3. Rub the pork with Mae Ploy red curry paste and sprinkle well with crushed pepper.
4. Heat the oil in a frying pan over medium-high heat.
5. Add the pork fillet and cook for 3 minutes each side.
6. Place the rice noodle rolls and bok choy into a steamer and sprinkle with ginger.
7. Steam for 3-5 minutes.
8. To make the sauce, stir sweet soy sauce, Mae Ploy distilled vinegar, and salt together.
10. To serve, place the greens and noodle rolls on serving plates and drizzle with the sauce.
11. Slice the pork and place on top.
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