Name: Rooibos-marinated sticky pork with noodles
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Yield: 4 servings
Cuisine: African
Ingredients: 500.00 g pork fillet; 250 ml strong, cold rooibos tea; 1 fresh chillies deseeded and chopped; 3 garlic cloves, chopped; 15 ml soy sauce; 45 ml vinegar apple cider; 5 ml fresh ginger grated; 45 ml brown sugar; 300 g noodles Chinese; 500 ml strong brewed rooibos tea; 20 ml sunflower oil; 1 onion halved and sliced; 5 ml fresh ginger grated; 1 pak choy chopped; 125 g black mushrooms or brown, sliced; 15 ml soy sauce; 30 ml sesame seeds toasted, to serve

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Ingredients (17)

500.00 g

pork fillet

MARINADE

250 ml	strong, cold rooibos tea
1	fresh chillies — deseeded and chopped
3	garlic — cloves, chopped
15 ml	soy sauce
45 ml	vinegar — apple cider
5 ml	fresh ginger — grated
45 ml	brown sugar

NOODLES

300 g	noodles — Chinese
500 ml	strong brewed rooibos tea
20 ml	sunflower oil
1	onion — halved and sliced
5 ml	fresh ginger — grated
1	pak choy — chopped
125 g	black mushrooms — or brown, sliced
15 ml	soy sauce
30 ml	sesame seeds — toasted, to serve

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Method:

1. Meat and marinade Place the fillet
in a shallow, oven-proof dish. Whisk
together all the marinade ingredients and pour it over the meat. Set aside to marinate for at least an hour, turning
once or twice.
2. Roast in the same dish for 20 to 30
minutes or until the meat is cooked through, turning once. Remove from the oven and set aside to rest for 10 minutes, then slice thinly.
3. Noodles While the pork roasts, cover
the noodles with hot rooibos and soak
according to the packet instructions.
4. Heat the sunflower oil in a saucepan.
Add the onion and sauté until soft. Add
the ginger and cook for one minute. Then
add the bok choy and the mushrooms and fry, over medium heat, for two to three minutes.
5. Drain the noodles, reserving 100ml of
the rooibos tea.
6. Add the tea and the soya sauce to the
saucepan. Simmer until the vegetables are tender, then add the noodles. Toss all the ingredients to combine.
7. Serve hot and topped with the thin
slices of sticky pork as well as sprinkled
sesame seeds.