Sticky Asian Pork with Egg Noodles
This Sticky Asian Pork with Egg Noodles is the perfect combination of sweet and savoury.
- Serves: 4-6 |
- Difficulty: easy
- Prep Time : 20 mins |
- Cook Time : 1 mins
2 kg pork belly, skin off and sliced into chunks
salt and pepper
1 big knob of ginger, finely chopped
2 red chillies, finely chopped
1 C (250 ml) orange juice
½ C (125 ml) Hoisin sauce
½ C (125 ml) soy sauce
¼ C (60 ml) rice vinegar
2 Tbsp (30 ml) honey
¼ C (60 ml) sesame seeds, toasted
dried egg noodles, cooked according to the packaging
Season the pork belly chunks with salt and pepper. Heat a splash of oil in a Dutch oven (or heavy-based saucepan with a lid) over high heat. Sear off the pork belly chunks to brown them on all sides – do this in batches so that you don’t crowd the pan. Drain the pork on a piece of kitchen towel and set aside.
Reduce the heat to medium-low; in the same pot with the pork fat and oil add the garlic, ginger and chilli. Fry for a minute until fragrant.
Add in the rest of the sauce ingredients and stir well to combine. Add the pork belly back to the pot and stir to coat it evenly in the sauce.
Pop the lid on the Dutch oven and simmer for 1-hour stirring occasionally.
After 1 hour, remove the lid to allow the sauce to reduce and thicken. At this point, check the pork for tenderness and keep checking periodically. When the pork is tender and the sauce is thickened you’re ready to serve with noodles and garnish.