Glazed Spiced Pork Belly On A Bed of Sweet Coriander Noodles & Pak Choi – By Phoebe Gale

Directions

For the Pork Belly-

Place the pork belly in a roasting tray and rub the skin with a little oil a nice handful of sea salt and the 5 spice. Cover the tray with foil and roast in the oven on 130c for 4 hours. Remove the foil and spread the honey over the skin, place back into the oven for a further 15-20 minutes 180c to caramelise the pork skin.  Whilst the pork is roasting make the oriental sauce.

For the Noodles and Sauce-

Combine the brown sugar, red wine vinegar, star anise and slightly crushed cinnamon stick into a pan, over a moderate heat reduce by half. Add the pineapple juice and tomato juice and again reduce the sauce by half. Thicken to your desired consistency with the arrow root.

Take the finely sliced vegetables and add to the sauce, add the lime juice, ginger, coriander leaves, chilli, soy sauce and honey keeping it on a low heat for 5 minutes. Take the noodles and add into the sauce take off the heat and leave this to marinate for 3 hours.

Bring back to the heat just before serving to warm through.

For the Pak Choi-

Place your 4 pieces of Pak Choi in a steamer a healthy peel of some fresh ginger to infuse. Steam for about 5 minutes until tender and ready to serve.