The two kids were sitting in the back of the car the other day, and I could hear funny noises coming from the pair of them and maniacal giggling. I was driving along, listening to Triple J, vaguely aware of how happily they were playing together in the rear when I realised that I was hearing quite deep belching sounds.
I lifted my neck to check them out in the rear view mirror, but nada – nothing suss.
Not two minutes later, I turned to investigate a particularly resounding burp and I discovered my pair of genii (genius plural) were tickling their gag reflexes and guffawing wildly at the results.
‘Quit it, you two. You’ll make yourselves vomit’
Funny until someone tickles too deep.
Suddenly D Man, his seat, and the back of my seat were not in a funny way.
He immediately started to panic and cry.
‘Am I sick?’ he asked dramatically, as though he was waiting in the doctor’s for test results.
‘No, darling. You are a Pork Chop’
I have no idea why a pork chop is known as something silly, because a pork chop, in reality, is all kinds of wonderful.
This soba noodle salad is an awesome Asian salad. It goes beautifully with fish, pork or chicken, and I even love it just on it’s own. It’s a fabbo all rounder and we eat it so regularly I can make it in my sleep.
Sticky Pork Chops with Soba Noodle Salad
Yield : 3 adults and two kids, or four adults
What you will need :
For the pork –
- 4 pork chops, skin on
- 2 tablespoons kecap manis (sweet soy)
- 2 tablespoons apricot jam
For the soba noodle salad –
- two bunches of soba noodles, about 180g
- 3 large spring onions, julienned long ways
- 1 large carrot, julienned
- 1/2 red capsicum, julienned
- a good handful of snow or sugar snap peas, julienned
- 2 tablespoons of sesame seeds, toasted
- 1 heaped tablespoon pickled ginger
- 1 bunch coriander, picked and chopped
- 1 bunch mint, picked and chopped
For the salad dressing –
- 1/4 cup white vinegar
- 1 tablespoon soy sauce
- 2 teaspoons sesame oil
- 2 teaspoons palm sugar, or caster sugar
- chilli flakes for serving to adults
Cut the skin and fat off your pork chops and throw away….. only joking. Rub that piggy goodness with salt and whack it into a 220C oven until you’ve crackled that pig up good. Set aside to cool.
Pop a saucepan of water on the stove and bring to the boil. Add your soba noodles and cook for three minutes, as per packet instructions, and then drain. Set aside.
Into a large bowl, add all of your julienned vegetables, your ginger and sesame seeds, and finally your herbs. Top with the cool-ish noodles.
Mix all of the dressing ingredients together and throw over your salad, mixing well to coat everything.
Turn on your BBQ, or griddle pan, and cook your pork chops about 5 minutes each side, basting with marinade as you go.
Rest for 5 minutes, and make a big yummy pile of salad, throw your sticky chop on top and then, get this –
chop up the crackling finely and sprinkle over your meal.
Mmmmmmmm, pork crackling.
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Hooking up with the FYBF gang at With Some Grace. Any bloggers keen to come along for the next DP Bloggers Drinks on the 27th July at the Argyle in the Rocks, be sure to RSVP here.