• 2 duBreton Boneless Loin Chops, Centre Cut
• 3 Tbsp. (45mL) soy sauce 
• 1 fresh lime, squeezed 
• 1 Tbsp. (15mL) fresh ginger 
• 1 Tbsp. (15mL) brown sugar 
• 3 cups (750mL) water, salted
• 2 servings (225 g) dried rice noodles
• 2 Tbsp. (30mL) sesame oil 
• 2 tsp. (10mL) canola oil 
• 1 Tbsp. (15mL) garlic, finely diced 
• 1/4 cup (75mL) carrots, sliced into 1/4 inch thick rounds 
• 1 cup (250mL) canned baby corn, rinsed 
• 1 Tbsp. (15mL) yellow curry powder
• 1 tsp. (5mL) fish sauce 
• 1 Tbsp. (15mL) Sriracha hot sauce 
• 1/2 cup (125mL) vegetable stock 
• 1 can (400mL) coconut milk 
• 1/4 cup (75mL) crushed peanuts 
• 1 fresh red Thai Chilli, finely diced 
• Cilantro leaves, stems removed, for garnish 

1. Cut pork into ¾ inch pieces and place in a medium sized mixing bowl. Add soy sauce, lime, ginger and brown sugar. Stir well, cover and refrigerate for 1 to 2 hours prior to cooking. 
2. In a large pot bring salted water to a boil over high heat. Add the rice noodles and cook for 2 to 3 minutes or until soft. Drain water and sprinkle in sesame oil to prevent noodles from sticking. Set aside until needed. 
3. Heat oil in a large sauté pan or wok over medium-high heat. Add garlic, carrots, corn, curry powder, fish sauce and hot sauce cook for 2 to 3 minutes or until vegetables are soft and fragrant. 
4. Add pork and cook for 3 to 5 minutes or until cooked through. Pour in the vegetable stock and stir well. Add coconut milk and cook for 2 to 3 minutes or until liquid is slightly reduced and thickening. 
5. In large serving bowls, divide rice noodles and top with pork curry. Garnish with peanuts, Thai Chilies and cilantro.

Pair with a big, bold Chardonnay to ensure the flavours of the curry.