1kg pork scotch fillet steaks
1 tblsp plain flour
2 tblsps vegetable oil
1 litre (4 cups) chicken stock
175g sachet honey, garlic and soy stir-fry sauce
1 tblsp sweet chilli sauce
200g pad Thai rice noodles
1 bunch choy sum (200g), trimmed
150g snow peas, trimmed, halved
Trim fat and sinew from pork. Cut into 3cm pieces. Toss with flour to coat.
Heat oil in a stockpot over a medium to high heat. Add pork in three batches. Cook, turning occasionally, for about 4 minutes, or until browned all over. Transfer to a bowl.
Add stock and sauces to stockpot. Bring to boil. Return pork with cooking juices. Gently boil, covered, for about 20 minutes, or until pork is tender.
Meanwhile, prepare noodles according to packet directions.
Rinse choy sum under cold water. Drain. Cut choy sum into 6cm lengths, keeping stalks and leaves separated.
Add choy sum stalks to stockpot. Gently boil for 2 minutes. Add choy sum leaves and snow peas. Stir until leaves are wilted.
To serve, divide noodles among serving bowls. Top with pork hotpot.