Sticky Miso Pork Skewers with Rice Noodles

Ingredients

• 1 tbsp (18 g) white miso
• 2 tbsp (30 g) fresh ginger, grated
• 1/4 cup (60 ml) rice vinegar
• 1 1/2 tbsp (28 g) date syrup
• 17 1/2 oz (500 g) pork tenderloin
• 3 (600 g) cucumbers
• 1 1/2 tbsp (20 ml) toasted sesame oil
• 4 oz (115 g) rice noodles
• 4 (60 g) scallions
• 2 tbsp (18 g) sesame seeds

Tap an ingredient to tick it off. Doubling changes the amounts, not the nutrition panel — that stays per serving.

Method

1. Mix the miso, ginger, half the vinegar and the date syrup into a glaze.
2. Cut the pork into 3 cm cubes, turn them in half the glaze and thread loosely onto four skewers.
3. Grill or pan-fry over high heat 2-3 minutes a side, brushing with the rest of the glaze at the end, until glossy at the edges and the center reads 145°F (63°C).
4. Smash the cucumbers with the flat of a knife, tear them and toss with the rest of the vinegar and the sesame oil.
5. Soak or boil the noodles as the packet says, drain and toss them with a spoon of the cucumber dressing. Serve the skewers on the noodles with the cucumber, sesame and scallion.