BBQ Belly Pork with Noodles

BBQ Belly Pork with Noodles

Serves 4

Prep time: 15 minutes

Cooking time: 1 hour 10 minutes

Ingredients

For the belly pork:

8 belly pork slices

2tbsp olive oil

1onion, peeled and sliced into wedges

Freshly ground pepper

For the belly pork BBQ sauce:

75ml dry white wine

75ml Lee Kum Kee dark soy sauce*

2 garlic cloves, crushed

1tbsp light brown sugar

1 heaped tsp ground ginger

1 heaped tbsp tomato puree

For the sauce:

1tbsp sesame oil

1 large red pepper, deseeded & sliced

3 spring onions, sliced

1 red chilli, deseeded & sliced

150g bean sprouts

300g medium egg noodles

Handful of coriander leaves, chopped

For the sauce

2tbsp Lee Kum Kee Double Deluxe soy sauce*

2tbsp oyster sauce

1tbsp rice vinegar

Preparation method

For the belly pork, preheat the oven to 200°C/Fan 180°C/Gas mark 6.
Rub the belly pork in oil and season with pepper. Place the onions in a roasting tin and place the belly pork on top. Bake in the oven for 30 minutes.
Meanwhile, mix all the BBQ sauce ingredients in a bowl.
After the belly pork has cooked for 30 minutes pour away any oil and pour over the sauce. Now cook for a further 30 minutes, basting the pork frequently. Remove from the oven, cover with foil and set aside, reserving the sauce and onions from the roasting tin.
Heat a large frying pan or wok and add the sesame oil to the pan and stir-fry the pepper, spring onions and chilli for 2-3 minutes. Add the beansprouts and half the chopped coriander for the last 30 seconds. Remove the vegetables and set aside.
For the sauce, add the reserved BBQ sauce, soy sauce, oyster sauce and rice vinegar to the wok and allow to reduce to a syrupy glaze.
Blanch the noodles in the boiling water for about 3-4 minutes, until tender but still retaining a slight bite, then drain and immediately add to the wok toss through the sauce and then add the vegetables to warm through. Divide equally among serving bowls.
Slice the pork belly and serve with the noodles with a sprinkling of coriander. Enjoy!