Serves 4

2 tbsp vegetable oil

1 onion

3 garlic cloves

1 x thumb-sized piece of fresh ginger

1 red chilli

500g pork loin fillet

4 tbsp crunchy peanut butter

1 tbsp kecap manis

2 tbsp light soy sauce

2 tsp fish sauce

400ml coconut milk

100g baby spinach

200g vermicelli noodles

To serve:

1 lime

Roasted unsalted peanuts

Small handful of fresh coriander

1. Thinly slice the onion and peel and thinly slice the garlic.
2. Peel and grate the ginger. Deseed and thinly slice the chilli.
3. On a clean chopping board, slice the pork into chunks.
4. Soak the noodles in freshly boiled water for 10 minutes until softened. Drain and set aside.
5. Heat the oil in a pan over a high heat and fry the onion for six minutes until it begins to soften and colour.
6. Add the garlic, ginger and chilli and fry for a couple more minutes until aromatic.
7. Add the diced pork and increase the heat to brown all over.
8. Add the peanut butter, kecap manis, soy sauce, fish sauce and coconut milk. Bring
9. to the boil then reduce the heat and simmer gently for 15 minutes until the pork is tender and the sauce a little reduced and thickened.
10. Add the spinach, remove from the heat and stir until the spinach has wilted.
11. Serve with noodles, squeeze lime juice over the top and sprinkle with peanuts and coriander leaves.

Per serving: 863kcals, 49.4g fat (26.8g saturated), 63.1g carbs (9.5g sugars), 47.1g protein, 5.9g fibre, 0.82g sodium