Pork belly stir fry
I’m addicted to pork belly.The fatty, salty flavour with the crackling is Moorish – it has me drooling like a caveman every time. A couple of kilos will easily give you 3 meals including Spare ribs but I normally buy a little slab from the supermarket for this dish. Belly pork really works well in Chinese cooking and the aromatic fennel, 5 spice and garlic soaking into the meat, brings a flavour of the orient. I normally take about half the crackling off for the munchies washed down by a nice ale.
Servings: people
Ingredients
- 400 grams Pork belly (£1.60)
- 5 grams Fennel seeds teaspoon (£0.04)
- 5 grams Chinese five spice teaspoon
- 4 cloves garlic minced (£0.12)
- 1 whole Onion peeled & diced (£0.13)
- 1 whole Red Chilli de-seeded (£0.20)
- 100 grams Brocoli (£0.14)
- 150 grams Noodles (£0.40)
- 1/2 whole Red Pepper (£0.20)
- 5 grams ginger (£0.01)
- 25 ml Soy sauce 2 tablespoons (£0.16)
- 5 ml Vegetable oil teaspoon (£0.01)
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Prep Time: 20 minutes
Cook Time: 1 hour
- Make a paste by adding the fennel, 5 spice, garlic and a little water to form a paste. Rub into the belly flesh side and rub salt into the rind side. Leave to rest for 30 minutes.
- Turn oven onto high and slam the joint in for 15 minutes, the rind will start to crackle and bubble. Turn down the heat to about 150 degrees for about 45 minutes.
- Allow the joint to cool then gently prise most of the crackling off. Dice the remaining meat into bite size chunks.
- Cover the noodles in boiling water, leaving for 5 minutes. Strain then rinse under cold water.
- In a wok or big pan heat the vegetable oil, then fry the onions for 2 minutes. Toss in the broccoli and Red pepper, add a little water. Introduce the garlic and ginger and stir fry for another 3-4 minutes.
- Toss in the pork then add the soy sauce, and noodles, tossing everything together. Serve immediately.
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