Pork with capers and coconut cream

Serve with lime or lemon wedges for squeezing over the pork, and garnish with herbs.

Ingredients

200 g	Egg noodles (Main)
1 Tbsp	Canola oil
400 g	Pork schnitzels, thinly sliced (Main)
3	Spring onions, thinly sliced
1 cup	Coconut milk (Main)
2 Tbsp	Capers (Main)

Directions

1. Cook the noodles according to the packet instructions.
2. Meanwhile, heat the oil in a wok or frying pan. Stir-fry the pork with the spring onions in batches for about 2 minutes. Place aside.
3. Add the coconut milk to the pan. Simmer for 1-2 minutes. Add the capers. Return the pork to the pan with the drained noodles then season. Great garnished with fresh herbs such as mint, basil and coriander, salt and pepper to taste.

See more of Jan's pork pleasers recipes

• Chiang Mai laab
• Vietnamese five-spice pork fillet