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Caramelised Pork Belly with Rice Noodles

Caramelised Pork Belly with Rice Noodles

Brought to you by: OcadoLife
    4 serving
4.5 2 ratings Review this recipe

Prep time:

Cook time:

Serves: 4

Sweet, crispy pork in an aromatic sauce.
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Ingredients

  • 450g pork belly
  • 2½ cm ginger root, sliced
  • 1 bunch spring onion, 1 whole and 4 shredded to garnish
  • 200g rice vermicelli noodles
  • 1 tsp sesame oil
  • 1½ tbsp rapeseed oil
  • 3 cloves garlic, finely chopped
  • 1 bulb fennel, 5mm slices
  • 30g palm sugar
  • 3 tsp fish sauce
  • 1 tsp soy sauce

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.

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