2 tablespoons coriander seeds
2 tablespoons cumin seeds
6 candlenuts or macadamia nuts
2 cloves garlic, peeled
2 Thai bird chilies, chopped
2 cups rice flour
2 pounds pork rump (leg), cut into 1-inch pieces
1/2 cup plus 2 tablespoons canola oil
1 bunch scallions, green and white parts sliced
8 garlic chives, cut into 1-inch lengths
1/2 bunch chives, cut into 1-inch lengths
4 heads bok choy, leaves separated
1 pound fresh egg noodles or cooked chow mein noodles
2 tablespoons soy sauce
Juice of 1 lime
Juice of 1/2 orange*
*Calamansi, also known as acid orange, was used in this recipe. The combination of lime and orange juices is the best approximation if calamansi is not available.
1. Heat wok over medium-high heat and add the coriander seeds, cumin seeds and candlenuts. Cook until toasted and fragrant, about 1 minute then transfer to a mortar and pestle or an electric spice grinder (or blender). Add garlic and Thai bird chiles and grind to a coarse paste.
2. Put rice flour in large bowl. Season pork with salt and pepper and add to bowl with flour. Toss pork to coat lightly with rice flour, shaking off the excess.
3. Heat wok over medium-high heat and add 1/2 cup oil. When oil is hot, cook pork in batches, until golden, about 1 minute, and transfer to paper towel-lined plate. Repeat with remaining pork and set aside.
4. Drain oil from wok into a small bowl and add remaining 2 tablespoons of oil. Add scallions, garlic chives, chives and stir fry until aromatic, 1 to 2 minutes. Then add the spice paste and stir. Add bok choy, toss to coat with spices, then return pork to wok. Add noodles, toss and cook 2 minutes to heat through. Add soy sauce, lime juice and orange juice, and toss. Taste for seasoning. Enjoy!