Recipes
Date posted: 13/03/2023
Ingredients
| Dark soy sauce | 10ml |
| Vegetable stock mix | 25g |
| Egg noodles | 60g |
| Sriracha hot chilli sauce | 5ml |
| Ginger puree | 5g |
| Extra virgin olive oil | 15ml |
| Street Food sweet tamarind sauce | 30g |
| Garlic puree | 5g |
| Red Tractor pork belly boneless skinless rind on | 100g |
| Carrots | 10g |
| Coriander | 5g |
| Green chillies | 10g |
| Pak choi | 20g |
| Prep mixed vegetable Asian stir fry | 60g |
| Radish pre-pack | 1pce |
| Spring onion trimmed | 1pce |
| Cucumber | 10g |
Method
- Pre heat the oven to 160, skin the pork belly and seal in a hot pan, make liter of stock as per instructions, place the pork belly in a oven tray.
- Cover with stock and cover with parchment paper and foil and cook until 75 c depending on the oven time will vary.
- Take out the belly and drain any stock slice the pork put to one side.
- Soak the noodle for 1/2 an hour, slice the spring onion, radish, chili and pak choi, julienne the carrot and cucumber, chop the coriander.
- Pre heat two frying pans with a little oil in each in one. Add the stir fry vegetable and pak choi then the noodles cook until vegetables are still tender.
- In other pan add garlic, ginger, soy, tamarind and pork belly. Fry until golden and liquid reduced.
- Plate up the noodle, add the pork and garnish with the radish, carrot, cucumber chili spring onion and coriander.