A few months ago, it seemed like Xian Cumin Lamb was all over the internet, everywhere you looked. It sounded delectable, but I’m not a massive lamb fan and I did have a few gifted Murray Valley Pork tenderloins just waiting around, so you know, one thing led to another and Cumin Pork was created. I’m sure I broke lots of cooking rules about regional spices, and it’s true that I didn’t exactly follow a set recipe, but you guys. YOU GUYS. This is probably the most amazingly delicious thing that has ever come out of my kitchen. Was it the tender treatment of the pork or was it the drool worthy flavour of the spices or was it a marriage made in taste bud heaven? I think the latter.

Cumin Pork with Hand Pulled Noodles
OK, there are a lot of ingredients, and we are making noodles by hand, but don’t worry, it isn’t that difficult. It’s the layering of spices that make it so special, and it comes together in minutes at the end. Plus it is so, so worth it, I bet you don’t just make it once.


  • 2 Pork Tenderloins – I was lucky enough to have Murray Valley Pork on hand.
  • 1 red onion, thinly sliced
  • a big handful of green beans, topped and tailed.
  • a handful of fresh coriander and mint, chopped. 
Pork Spice Mix
  • 2 Tablespoons of ground cumin
  • half a teaspoon of soy sauce
  • half a teaspoon of kecap manis
  • half a teaspoon of ground coriander root
  • half a teaspoon of minced chili
  • half a teaspoon of minced garlic
  • a big pinch of ground white pepper
  • a big pinch of ground black pepper
  • A big glug of olive oil
  • 4 teaspoons of minced garlic
  • 2 teaspoons of minced ginger
  • 1 large sliced red chilli
  • a big pinch of cayenne pepper
  • a big pinch of ground white pepper
  • a big pinch of ground black pepper
  • 2 tablespoons of soy sauce
  • 2 tablespoons of rice wine
  • 1 tablespoon of rice wine vinegar
  • half a teaspoon of brown sugar
  • small pinch of salt.
  • 3 cups of plain flour
  • pinch of salt
  • about 1 cup of water
  • about half  a cup of olive oil
  • Cut the tenderloins into slices about 2cm thick, then lay them on their side and bounce a heavy, sharp, chefs knife across each side. The aim here is to NOT cut all the way through, but to open up the surface by putting little cuts across the meat. This allows the pork to hold more spice mix and therefore more flavour. 
  • When you are finished, mix all of the spices from the spice mix together and rub into the pork. Use your hands to massage it in thoroughly, you want to get into all the nooks and crannies. Set aside in the fridge for a few hours. 
  • Mix the salt, flour and water into a smooth dough, and knead for at least 15 minutes. Do this in a bowl to reduce mess – do it in a food processor or mixer with a dough hook if you like, but reduce the kneading time. Set aside to rest for at least 1 hour. 
  • Oil your hands, and roll the dough out until it is 1cm thick. Cut into about 20 strips. Oil the strips so they stay separate.
  • Take one strip at a time, and use the heel of your hand to smash the strip into a long flat, misshapen noodle, if it breaks into a few sections that is OK. Pick up the noodle (or noodle sections) and stretch gently it using both hands. Pretend you are in a noodle shop and practice your Cantonese vocabulary, the noodle will thank you. No, not literally! Continue until all noodles are smashed and stretched, cover with some grease proof paper. 
  • Cook each noodle separately in a large pot of boiling salted water, until they float to the surface, remove with tongs and set aside for a minute. 
Finish and Plate
  • Add a few tablespoons of olive oil to the pork, spread in a large hot pan and sear for 1 minute, then saute until pink. 
  • Add the onion and beans to the pan, stir. 
  • Add the sauce ingredients, stir. 
  • Add the cooked noodles, toss to combine. 
  • Sprinkle with coriander and mint and serve.

HEY! This post is not sponsored but I am so happy that Murray Valley Pork gift me with their amazing product to take with me on my cooking adventures. Thanks MVP! Also thanks to this website and this one too for their inspiration. You guys rock. 

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