Dish of Cambodian Pork with Broccoli and Rice Noodles
(click to enlarge)

Pork with Broccoli & Rice Noodles


Cambodia   -   Char Mee Gantang
Serves:
Effort:
Sched:
DoAhead:  		 2 main
**
45 min
Prep		 Typical of Cambodian cooking this tasty broccoli and noodle dish is "hottened" with black pepper rather than chilis. Of the accompanying condiments, Tik Marij would be authentic Cambodian and the Chili Garlic Sauce more Thai or Vietnamese, but I like it anyway.




10
7
8
2
2
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1
1
1/2
1/3
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1
1
2
-----
ar
ar
oz
oz
oz
cl

---
T
T
c
t
---
t
T
T
---


Rice Noodles, wide (1)  
Pork, lean
Broccoli, Chinese (2)
Garlic
Eggs, large
-- Sauce
Fish Sauce (3)
Soy Sauce
Stock (4)
Black Pepper
-------------
Cornstarch
Water
Oil
-- Serve with
Tik Marij -or- (5)
Chili Garlic sauce (6)
Prep   -   (30 min exclusive of soaking noodles)
  1. IF using FRESH RICE NOODLES, separate into strands and cut into about 3 inch lengths.
  2. IF using DRIED RICE NOODLES, break into about 3 inch lengths and soak in warm water about 1 hour. See Note-1.
  3. Slice PORK thin and cut into medallions about 1 inch by 2 inches.
  4. Remove BROCCOLI leaves and tender flower heads from the stems and tear into pieces about 1 inch on a side. Slice stems diagonally about 1/4 inch at the thick end increasing to 1 inch at the thin end. Keep leaves separate from stems.
  5. Crush GARLIC and chop small.
  6. Dump EGGS out of their shells into a bowl. Break up the yolks, but don't beat.
  7. Mix together all Sauce items.
  8. Mix Cornstarch with 1 T Water.
Run   -   (15 min)
  1. Have everything ready - this will go fast.
  2. In a wok or spacious sauté pan heat Oil and fry Garlic until it shows a little color, then stir in Pork. Fry stirring until it has completely lost its raw color.
  3. Push pork up the sides and pour in Eggs. Let them set up some (you don't want them too jumbled), then gently stir the pork into them.
  4. Stir in the Stock mix, then the Broccoli stems. Cover and simmer until stems are starting to get tender, then stir in the leaves. Cover and simmer a few minutes until stems are crisp tender.
  5. Stir up the Cornstarch mix to make sure it's suspended, then stir into the pan until well distributed.
  6. Scatter the Rice Noodles on top, and tumble them in the minimum needed to get them well distributed and hot. If you used dry noodles tumble just a bit longer until they are tender.
  7. Serve immediately.
NOTES:

  1. Rice noodles:

      Weight is for fresh rice noodles. Wide noodles are good here. If using dried noodles, use half the weight and soak in warm water for 45 minutes to an hour. The photo example was made with fresh noodles cut from Rice Paper Sheet. When Using fresh noodles separate them before starting to cook, cut to about 3 inches long, spread them out and keep them fluffed so they don't stick together. For details see our Rice Noodles page.

  2. Chinese Broccoli:

      [Gai-Lan] This is very similar to Italian broccoli (which is actually a turnip green) except the leaves are a lot larger. If all you have is regular broccoli cut into small florets and discard the tough main stem. You'll have to start with a bit more weight because of that. For details see our Chinese Broccoli page.

  3. Stock:

      If using dried noodles you'll need just a little more stock. Chicken or Pork stock will work.

  4. Fish Sauce:

      This clear liquid is as essential to Southeast Asian cuisine as it was to Imperial Rome. If you are not familiar with it, see our Fish Sauce - Introduction page.

  5. Tik Marij

      The ever-present Cambodian table condiment, very easy to make fresh. For details see our recipe Tik Marij.

  6. Chili Garlic Sauce:

      The ubiquitous Huy Fong Chili Garlic Sauce (cylindrical bottle, not the squeeze bottle) will do just fine. For details, see our Chili Sauces & Potions page.
  7. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch, ar=as required tt=to taste
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