MmmMmmMmm. Made this dish and took these pictures a while ago but decided to have it again last night, and it was as just tasty as I remembered it to be. Chicken tends to be our stir fry meat of choice so its fun to have something else. However, it does take a while to prepare the pork so unless you get home early its definitely a weekend dish. Also great to eat in the summer (very fresh tasting).
Ingredients (serves 4):
1kg pork belly (de-boned, and rind cut off, and cut into 3-4cm cubes)
sea salt and black pepper
375g medium egg noodles
4 spring onions (chopped)
1 red chili (deseeded and finely diced)
Bunch of fresh coriander
Bunch of fresh baby watercress
for the marinade:
4 tbsp honey
4 tbsp soy sauce
4 cloves of garlic
2 red chilies (halved and deseeded)
1 heaped tsp five-spice
a thumb sized piece of ginger (peeled and chopped)
Preheat oven to 180 celsius. Place pork pieces in a roasting tray. Put all the marinade ingredients in a food processor or blender and make a nice smooth paste. Pour this all over the pork and cover the roasting tray tightly with tinfoil. Pop this in the oven for about 90-120 mins till pork is tender but not coloured.
Once that is done pick the pieces of pork out of the pan and put to one side. The sauce in the pan will be pretty much perfect but if you want it thicker feel free to put it on a gentle heat for a bit to reduce it and add salt (soy sauce) and pepper to taste.
Put a pan of salted water on to boil. Then add the pieces of pork to a frying pan or wok with a splash of vegetable oil and fry for a few minutes till crisp and golden. Around the same time add your noodles into the boiling water and cook for a few minutes (or whatever it suggests on the packet). Once done add the noodles to the bowls and place pieces of pork on top. Add the sauce and then drape with the coriander, water cress, spring onions and chopped fresh chili. Finally give a good squeeze of lime (half a lime per person).
Price: 5/10 (not super cheap, but definitely not expensive)
Difficulty: : 4/10 (not very hard, but takes a bit of time to prepare)