It's been a while since my last post and with all the heat we have been having lately I thought i'd give you this little number!!
It's a nice, light little lunch packed with plenty of flavour.
For the Pork
I would normally slow cook a whole belly, but I cook for around 90 so get your butcher to cut a few 6oz slices.
Lay your Pork slices in a roasting tin and smother with your favourite BBQ sauce or knock up your own. I do 2 parts ketchup to 1 part brown sauce, some mixed herbs and a Tbs honey.
Cover with foil and whack it in a pre heated oven on around 150c. We need it to slow cook so the fat melts into the meat making it really tender. A 1 1/2 inch slice should be done in about an hour.
While all that's going on, fill a bowl with just boiled water and chuck some rice noodles in. Leave them to soak for around 10 minutes then run the cold tap over them to stop the cooking process.
For the Salad you need
2 Sliced peppers
3 Cloves chopped garlic
2 Sliced onions
3 chopped Spring onions
2 Chopped chilli (more if you like spice)
2 Pak Choi
1 small bunch Coriander
1 bag Salad leaves
Soy sauce
Tbs sugar
2 Tbs Sesame oil (veg oil will do)
3 Cloves chopped garlic
2 Sliced onions
3 chopped Spring onions
2 Chopped chilli (more if you like spice)
2 Pak Choi
1 small bunch Coriander
1 bag Salad leaves
Soy sauce
Tbs sugar
2 Tbs Sesame oil (veg oil will do)
Heat 2 Tbs oil in a wok and chuck in your peppers garlic sliced onions and chilli.
When they start to soften add the spring onion and Pak Choi. Now's the time to lob in your sugar and a few dashes of soy sauce. Check.for seasoning and allow to cool.
Mix all the cooked ingredients with the chilled drained noodles and chuck in your salad leaves and coriander.
Dress your plate with the noodle salad and Pork, drizzling some of the Porks cooking sauce around the outside.
Sorted
