Honey Garlic Pork Noodle Bowl
Cubes of pork belly are marinated in a delicious honey-garlic sauce and served with silky egg noodles tossed in sesame oil.
- Serves: 4 |
- Difficulty: easy
- Prep Time : 1:30 hours |
- Cook Time : 2:0 hours
1 kg deboned pork belly
4 garlic cloves, finely grated
2 tsp (10 ml) paprika
1 tsp (5 ml) allspice
3 Tbsp (45 ml) Soy sauce
1 tsp (5 ml) salt
1 tsp (5 ml) pepper
1 Tbsp (15 ml) mirin
400 g egg noodles
2 spring onions, thinly sliced on the diagonal, green part reserved for garnish
1 red pepper, deseeded & finely sliced
150 g small button mushrooms, halved
100 g red cabbage, shredded
1 large carrot, julienned
100 g baby corn, halved lengthways
50 g sugar snap peas
50 g roasted and salted peanuts
3 Tbsp (45 ml) oil
2 Tbsp (30 ml) sesame seeds, toasted
1 red chilli, sliced (optional)
1 lime, cut into wedges
reserved spring onion greens
Add the garlic, honey, paprika, allspice, Soy sauce, salt, pepper and mirin to a mixing bowl, and stir to combine.
Place the pork belly on a roasting tray and brush the marinade all over evenly. If there is marinade leftover, pour it into the tray. Cover the tray with foil and let it sit in the fridge for 1 hour to marinade.
Preheat the oven to 180 ºC.
Place the belly into the oven and roast for 1 ½ hours.
Remove the tray from the oven and strain the juices into a small saucepan. Place the saucepan on low heat and simmer to reduce slightly, about 5 minutes.
Place the belly back into the oven and grill on high to crisp up the skin; keep a close eye to ensure the skin doesn’t burn. Remove from the oven once golden brown and crispy, slice into cubes and toss in the pan juices.
Bring a medium-sized saucepan of water to a boil. Add the noodles and boil for 7 minutes; then drain and rinse under cold running water to stop the cooking process. Add the sesame oil to the noodles and toss to prevent them from sticking together.
Heat a wok/large frying pan over very high heat and add the oil. Add all the veggies and stir-fry for about 7 minutes, or until just cooked but still retaining some crunch. Add the peanuts (reserve a few to use as garnish) and combine. Add the noodles and mix through, then add the reduced sauce to the wok and mix well.
Dish the stir-fried noodles evenly into bowls and top with cubes of belly. Sprinkle with sesame seeds, coriander, sliced chilli, spring onion greens and peanuts. Serve with a lime wedge on the side for squeezing over.