Recipe Name Hot & Sour Rhubarb and Crispy Pork with Noodles Submitted by UltimateSaver Recipe Description This is a Jamie Oliver favorite that I love because it breaks all traditional thoughts of how we can use Rhubarb! Crunchy, tart, crispy, sweet, hot and sour! This is perfect for a light, high flavored main dish. Quantity 0 Quantity Unit Prep Time (minutes) 15 Cook Time (minutes) 120 Ready In (minutes) 135

Ingredients Amount Measure Ingredient 2 pounds Boneless Pork loin or sirloin, cut into 1 inch cubes 3 cups, diced rhubarb, cut in 1 inch pieces 4 tablespoons honey 4 cloves Garlic, raw 2 peppers red chili, raw, deseeded 1 teaspoon Five Spice Powder 1/3 cup slices (1" dia) 3 inch piece of fresh ginger, peeled and cut into slices 1 cup (8 fl oz) water 1/2 teaspoon salt 1/2 teaspoon black pepper 16 ounces uncooked Chinesse egg noodles 3 medium (4-1/8" long) green onions, chopped 1 cup cilantro, fresh chopped 3 fruits (2" dia) lime, wedged 4 tablespoons soy sauce 2 cups Mung bean sprouts, raw 2 cups peanut oil Steps Sequence Step 1 Pre-heat oven to 350 degrees. Place cubed pork in roasting pan. 2 Place marinade ingredients in blender or food processor container: rhubarb, water, salt, pepper, five spice powder, chili peppers, honey, garlic cloves, sliced ginger, soy sauce. Pulse and blend until you have a smooth paste. 3 Pour rhubarb marinade mixture over cubes of pork in roasting pan. Seal pan with aluminum foil. Roast for 90 minutes. 4 While pork is roasting chop green onions and cilantro. Wash and dry Mung bean sprouts. Set aside. Wash and quarter limes, set aside. 5 Boil 2 quarts of water in pasta pot. When water comes to a boil, turn down to medium heat and add Chinese egg noodles, set timer for 8 minutes. 6 Heat 3 cups of peanut or canola oil in wok over medium heat. Remove pork cubes from rhubarb sauce, shaking off as much sauce as possible and place on plate. Turn off oven and place roasting pan with rhubarb sauce back in over to keep warm. 7 Be sure oil is hot by browning a 1 inch cube of bread in 1 minute. In small batches deep fry pork cubes till crispy in hot oil until all meat is cooked. Drain on paper towel on a plate. 8 Drain Chinese egg noodles in colander. Divide noodles into 6 bowls or plates while they are still moist. 9 Remove warm, thickened rhubarb sauce from over, give it a final stir. Divide the sauce between the 6 portions. Top with equal portions of crispy fried pork cubes, chopped cilantro, green onions, Mung bean sprouts. Garnish with 2 wedges of lime.