Thai pork recipe

400g boneless pork shoulder, diced evenly 75ml groundnut oil 300g vermicelli rice noodles, cooked as per package instructions 1tbsp mint leaves, finely sliced 1 orange, segmented and roughly chopped 50ml white wine vinegar 40ml fish sauce 2tbsp caster sugar 60ml light soy sauce mint leaves, to garnish

Whisk together the sugar, fish sauce, white wine vinegar and soy sauce until the sugar has dissolved. Heat the groundnut oil in a large wok over a high heat and stir-fry the pork for 4-5 minutes until half-cooked. Add the prepared sauce to the wok and continue to stir-fry for 2-3 minutes, then add the orange and mix well. Remove from the heat and stir in the mint. Reheat the noodles if necessary and spoon into serving bowls. Top with the pork and orange and garnish with mint leaves before serving.

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