SunPork Fresh Foods Super Crunchy Honey Pork
Spicy Coconut Pork Broccoli & Noodle Soup
This recipe is so simple to make, and packed full of flavour you won't be disappointed! Korean chilli paste, creamy soup and delicious noodles - how could you go wrong?

1 hr 25 mins

Capable Cooks


What you’ll need


  • 350g SunPork Fresh Foods Scotch Steaks, diced
  • 1 head broccoli, in florets
  • 4 Tbsp. fish sauce
  • 2 tsp. palm sugar
  • 2 Tbsp. sesame oil
  • 400ml coconut milk
  • 400ml coconut cream
  • 700ml chicken stock
  • 2 Tbsp. gochujang
  • 2 Tbsp. soy sauce
  • 1 pack frozen Korean Jjajangmyeon noodles or egg noddles
  • 1 shallot, finely chopped
  • Fresh chilli, to garnish

How to make it

  1. In a bowl, combine fish sauce, palm sugar and sesame oil, then divide equally into 2 bowls and set aside.
  2. Place diced pork into a bowl, add fish sauce mixture and toss to coat.
  3. In a separate bowl, place broccoli florets, then add remaining fish sauce mixture and toss to coat.
  4. Place both bowls into the fridge to marinate for 1 hr.
  5. In a fry-pan over med. heat, saute broccoli pieces until tender, remove and set aside.
  6. In the same fry-pan, cook pork, turning as needed until golden brown.
  7. While frying the broccoli and pork – add coconut milk, coconut cream, stock, gochujang and soy sauce to a saucepan over med. heat, then bring to the boil, reduce heat and simmer for 15 mins.
  8. Cook noodles according to pack instructions.
  9. Divide noodles, pork and broccoli equally into 4 bowls, pour over broth and garnish with shallots.
  10. Serve and enjoy!