Caramelised Pork Belly with Rice Noodles
By OcadoLife
Published on 01 February 2022
Sweet, crispy pork in an aromatic sauce.Time and servings
35 minsTotal time
4Servings
10 minsPrep time
25 minsCooking time
Ingredients
- 450 g of pork belly
- 1 bunch of spring onion, 1 whole and 4 shredded to garnish
- 1 tsp of sesame oil
- 1.5 tbsp of rapeseed oil
- 3 cloves of garlic, finely chopped
- 1 bulb of fennel, 5mm slices
- 3 tsp of fish sauce
- 1 tsp of soy sauce
- 200 g of rice vermicelli noodles
- 30 g of palm sugar
- 2.5 cm of ginger root, sliced
Method
Step 1
Put the pork belly in a wok with the sliced ginger and whole spring onion, and pour in water to cover. Bring to the boil then reduce to a simmer for 10 mins to get rid of excess fat to help make the pork crispy. Set the pork aside to cool and discard the rest.Step 2
Cook the vermicelli according to instructions, then mix in the sesame oil to stop them sticking. Keep warm.Step 3
When the pork is cool enough to handle, slice it diagonally into 5mm pieces.Step 4
Heat the rapeseed oil in the wok on medium-high, and add the garlic and chopped ginger. As the aromas release, add the pork and cook until crisp.Step 5
Turn up the heat and tip in the fennel. Stir-fry for 2-3 mins until cooked through.Step 6
Mix the sauce ingredients in a bowl (palm sugar, fish sauce and soy sauce), then add to the wok. Heat until it caramelises.Step 7
Serve hot with the noodles and plenty of spring onion.