Ingredients:
60g bean thread or cellophane noodles
1 medium onion, peeled and quartered
140g tomatoes, quartered
120g unsalted butter
675g pork shoulder, cut into 3cm cubes
120ml water
3 medium green chillies, trimmed and cut into julienne strips
salt and freshly-ground black pepper, to taste
Method:
Boil water, place the noodles in a bowl then pour over the boiling water. Set aside for 2 minutes to soften then drain and cut into 15cm lengths.
Add the onion to a food processor and chop coarsely. Remove and set aside. Replace with the tomatoes and chop coarsely.
Melt the butter in a large pan. Add the onion, tomato, pork and water then bring to a simmer. Cook over low heat until just tender (about 90 minutes). Stir in the prepared noodles then add the chillies and season with salt and black pepper, to taste.
Return to a simmer and cook until heated through (about 10 minutes). Serve hot, ladled into bowls.
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