- 1 600g pork belly rubbed with Essential Cuisine Pork Glace
- 1 thumb galangal ginger
- 1 ½ red chilli
- 3 cloves garlic
- 1 sprig rosemary
- 1 sprig thyme
- 1 lemon grass stick
- 1 lte water
- 16g Essential Cuisine Chicken Stock
- 20g Essential Cuisine Asian Master Stock
- 2 spring onions
- 500g egg noodles
- 1 carrot peeled and spirallised
- 2 bok choi
- 100g mange tout
- 200g peas
- 1 bunch coriander
Twice Cooked Belly of Pork with Noodles
Twice Cooked Belly of Pork with Noodles
With a selection of delicious pork cuts available, cooking methods and flavour pairings are exceptionally varied when it comes to pork recipes. Take a look at the Twice Cooked Belly of Pork with Noodles recipe below, as tried and tested by professional chefs - Why not give it a try? This dish serves 4.
Ingredients
Method
Pork Broth
Sweat the ginger, lemon grass, rosemary, garlic, thyme and 1 chopped chilli. Add the Chicken Stock and bring to the boil. Strain and whisk in the Master Stock, bringing to the boil. Remove from the heat and keep warm in a suitable container
- Cook the belly pork in clingfilm and tin foil (see Tips on how to do this) then chill in the fridge overnight
- The next day trim the belly of any fat and cut into desired shape
- Pan fry to crisp the skin then reheat in the oven
- Cook the noodles in water and mix with some chopped coriander and carrot
- Cut the bok choi into quarters and heat in a little of the warm pork broth
- Add the peas, spring onion, sliced ½ chilli and coriander in to the broth
- Twist the noodles and place in the middle of the plate
- Place the ¼ bok choi next to the noodles
- Pour the broth around
- Top the noodles with the pork belly
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