Ingredients
- 800g piece boneless pork belly, skin on
- 2 nests of medium dried egg noodles
- 250ml chicken stock
- 3tbs chilli oil
- ½tbs sesame oil
- 1tbs hoisin sauce
- ½tsp Chinese five spice
- 1tsp caster sugar
- 1 clove garlic, grated
- 1tsp ground Szechuan pepper
- 1tbs vegetable oil
- 1 head of bok choy, leaves separated and large ones chopped in half
- 4 spring onions, sliced at an angle, plus extra for garnish
- 1tbs thinly sliced pickled mustard greens (can get in Asian supermarkets, but use kimchi if none)
- Preheat the oven to 150 degrees/gas 2. Loosely wrap the pork belly in tinfoil and place on an oven tray. Place in the oven and cook at 150 degrees/gas 2 for 2½ hours. Then remove and allow to cool slightly.
- Carefully remove the skin from the pork belly then slice in half. Chop into small bite-sized pieces.
- Place saucepan on a high heat and add some freshly boiled water from the kettle. Add the noodles and cook for three to four minutes until just cooked, then rinse with cold water, strain and set aside.
- To make the sauce, add the chicken stock, chilli oil, sesame oil, hoisin sauce, soy sauce, Chinese five spice, caster sugar, garlic and pepper to a large jug and stir to combine.
- Place a large frying pan or wok on the heat. Add the oil when the pan is hot, then add the pork pieces. Fry the pork belly pieces for three to four minutes on a high heat until golden brown all over. Add the bok choy and spring onions and fry for one minute. Then add the sauce to the pan and bring to the boil. Add the noodles back into the pan to heat up through the sauce for two minutes, then remove from the heat.
- To serve, use tongs to lift the noodles and veg into serving bowls, then top with the brothy sauce. Garnish with finely sliced pickled mustard greens/kimchi, chopped roasted peanuts and some more spring onions.
