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.