Balsamic and olive glazed pork fillets with herb and ricotta polenta, steamed greens and crispy nood

Ingredients

• 500ml (2 cups) balsamic vinegar
• 60ml (¼ cup) olive oil
• 30ml (2 tbsp) Dijon mustard
• 6 garlic cloves, chopped
• 6 sprigs of fresh thyme
• 250ml (1 cup) black olives, pitted and sliced
• 1L (4 cups) milk
• 100g salted butter
• salt and freshly ground black pepper, to taste
• 500g polenta
• 60ml (¼ cup) fresh sage, thyme and parsley, chopped
• 250g ricotta cheese, crumbled
• 4 packets pak choi
• 1kg long-stem asparagus
• 4 medium pork fillets
• 2 x 150g packets Chinese rice noodles
• sunflower oil, for frying