Josh & Sue Harissa Glazed Pork with Rice Noodles and Charred Vegetables is a deliciously spicy and savoury dish. Tender pork fillets are coated in a tangy harissa glaze, paired with charred bok choy and served over aromatic rice noodles. A bold and satisfying meal, with the option to substitute pork for tofu for a vegetarian twist.

Harissa Glaze

1 tbsp Barkly Basics gourmet extra virgin olive oil

2 tbsp Sunny Times Pure Australian honey

2 tbsp Josh & Sue Harissa Paste

1 tsp white vinegar

1 garlic clove, finely crushed

1 tbsp Barkly Basics Gourmet extra virgin olive oil

2 x 300g pork fillets, trimmed

1/2 pack of medium rice noodles, cook as per packet instructions

1 bunch of bok choy, cut lengthways in half

Sliced Chilli and spring onion to garnish

Whisk together honey, harissa, white vinegar and garlic in a small frying pan over medium-high heat. Bring it to a boil and continue to boil it, whisking constantly, until the sauce has thickened enough to coat the back of a spoon. Remove the sauce from the heat.

Sear Pork fillet in a heavy based frying pan in oil over moderate high heat. Cook for approximately 6 minutes turning several times until browned, reduce to low heat and continue cooking for a further 3 minutes.

Brush pork fillets with glaze, remove from heat and allow to rest for 2-3 minutes.

While pork is resting, return pan to high heat and add a little more oil. Place boy choy cut side down and allow to char, absorb any left-over glaze or pan juices and wilt slightly to cook. If pan is dry, you can add a small amount of water to steam.

Slice pork, and serve with charred bok choy over rice noodles.

Alternate option: For a vegetarian option, firm tofu is a great alternative to pork and works so well with the Harissa Glaze!