Five Spice Pork Belly Noodle Bowls

November 22, 2018

Go and get the ingredients for these bowls because you're going to want to make them. Probably more than once. 

 

 

Utensils: Large mixing bowl, large roasting tray, tin foil, potato peeler, large saucepan, medium saucepan, olive oil, kettle. 

 

Top Tip: If you aren't too fussed about your pork belly being crispy or not, you could just throw the marinated pork belly into a slow cooker with the rest of the noodle soup ingredients (minus the eggs) and cook on high for around 4 hours or low for around 7-8 hours. Boil the eggs for 7 minutes, just before you're ready to eat, before plunging in cold water to peel and dinner is done!

INGREDIENTS

 

Five Spice Pork Belly 

500g pork belly slices

2 tablespoons dark soy sauce

2 tablespoon hoisin sauce

2 tablespoon sweet chilli sauce

2 tablespoons barbecue sauce

1/2 teaspoon garlic granules (or 1 small clove fresh garlic, minced) 

1 level teaspoon Chinese five spice

1 thumb-sized piece ginger, peeled and finely grated or minced

Salt

Pepper

 

Noodle Bowls

2 corn on the cob (or 1 small tin of sweetcorn) 

2 eggs

1 large or 2 small garlic cloves, minced

1 thumb-sized piece of ginger, finely grated or minced
1 large carrot, peeled into slivers using a potato peeler

500ml chicken or vegetable stock

1 tablespoon hoisin sauce

1 tablespoon dark soy sauce
300g noodles (I used ready-to-eat wheat noodles but you could use rice noodles)

1 large handful spinach

3 spring onions, finely sliced

Black and / or white sesame seeds 

Salt

Pepper

 

Serves: 2, with a little leftover for someone's lunch the next day

METHOD

 

1. Preheat the oven to 180°C (160°C fan). In a large mixing bowl, add the soy, hoisin, sweet chilli, and barbecue sauces, along with the garlic, five spice, ginger, salt and pepper. Stir to combine. 

 

2. Add the pork belly slices to the mixing bowl and ensure each slice is fully coated in the mixture. If you have time, marinade the slices in the sauce for an hour before roasting. 

 

3. Line the base of your roasting tray with tin foil (much easier to clean up later) and line the pork belly slices up on the roasting tray, fat side up. Lightly cover the slices with tin foil and roast for 1 hour. After 1 hour, remove the tin foil and open roast for another 30 minutes. 

 

4. If the fat on the pork belly still needs crisping up when you come to start putting together the noodle bowls, turn the grill on medium-high and make sure to check the pork every couple of minutes to ensure it doesn't burn. A little bit of charring is delicious with pork belly, but too much turns the pork bitter. Turn the grill off when the pork looks ready and move to the bottom of the oven to keep warm while you are putting together the noodle bowls.

 

5.  Place the 2 corn on the cob in a medium saucepan filled with water and bring to the boil. Once the pan is boiling, turn the heat down to a medium simmer, set a timer for 8 minutes and get your eggs out of the fridge. When the timer hits 7 minutes place the eggs into the pan alongside the corn on the cob.

 

6. While the corn on the cob and the eggs are cooking, fill a large mixing bowl with cold water and place to one side. When the timer stops, quickly remove the corn on the cob and the eggs from the pan and place in the large bowl of cold water. Doing this should mean that your eggs will be nice and runny in the middle when you slice them open. Set to one side while you prepare the rest of the noodle bowls. 

 

7. In a large saucepan, add 2 tablespoons of olive oil over a medium heat. Once the oil is hot, add the garlic, ginger and carrot slivers. Turn down the heat slightly so that the garlic doesn't burn. Sauté the garlic and ginger for 3 minutes. Boil the kettle and make up 500ml of chicken or vegetable stock. 

 

8. Add the hot stock, hoisin and soy sauces to the pan and bring to a medium boil. Add the noodles, salt, pepper and spinach and cook for the recommended time given on the noodle packet. While the noodles are cooking, slice the corn off the cob and add the corn to the pan. Slice up the spring onions.

 

9. Time to assemble your bowls! Fill each bowl with a generous amount of noodle soup. Then add pork belly slices, spring onions, sesame seeds and sliced eggs to each bowl.

 

10. Get those noodle bowls in your belly while they're hot. 

 

Storage: Store any leftovers in an airtight container in the fridge for up to 2 days. When you reheat any leftovers, ensure they are piping hot before serving. Do not reheat more than once. 

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