During this first month of 2018 we will travel to central Asia and borrow one of its best known recipes, the wok. How about a vegetable wok with crunchy suckling pig?
During this first month, we will travel to central Asia and borrow one of its best known recipes, the wok. How about a vegetable wok with crunchy suckling pig? This year, on the occasion of the launch of our website in different languages and the opening of new markets, we want to approach each of the new cultures. Therefore, during the coming months we will introduce international recipes, inspired by each target country, recreating traditional recipes using our star product: suckling pig.
Find SUCKLING PIG in our shop on-line: Click HERE.
Wok with suckling pig and mixed vegetablesImprimir Receta
- Boned suckling pig bacon.
- 1 packet of noodles
- Red, green and yellow peppers
- Red cabbage
- Garlic sprouts
- Soy sauce
- Sweet and sour sauce (optional)
- Extra virgin olive oil
Prepare all vegetables and cut them into strips. Sauté in the wok with some oil over a high heat.
Fry the pieces of suckling pig bacon and brown in the frying pan until they are crunchy.
Meanwhile boil water and cook the noodles following the manufacturer’s instructions.
Once the vegetables have started to release water, add the soy sauce and continue cooking; the vegetables must be a little crunchy.
Once the pasta is cooked, drain and add to the wok to sauté together with the vegetables and the suckling pig, so that it gets all the flavours.