We went back to visit our dads this weekend, as it was fathers’ day. My brothers and I made our dad a delicious roast pork feast (I’ll post a pic once my brother has sent it to me).
I went shopping this morning and decided to go for pork again. I haven’t cooked belly pork for ages, but it’s super-cheap and delicious when done right. I adapted this recipe from Darina Allen’s Ballymaloe Cookery Book. I paired it with chinese flavours and chilli noodles to cut through the richness of the meat.
Not really got much else to report on tonight!
5 Spice Belly Pork with Stir Fried Veg and Chilli Noodles
3 slices of belly pork per person
75ml stock per person (I used home-made chicken stock)
5 spice powder
Salt and Pepper
Veg for stir-fry
Toasted sesame oil
- Use an ovenproof dish which closely fits your belly pork. Line the base of the dish with sliced onion, garlic and ginger.
- Sprinkle with thyme and tarragon and pour over the stock (it should just cover the veg). Lay the pork over the top, skin-up. Season the skin really well with lots of 5 spice, salt and pepper. Cover the dish with foil and cook at 160OC/325OF/Gas mark 3.
- Once the pork has slow cooked for around 3 hours, remove it from the oven. Drain the stock and veg and retain. Turn the oven up to a medium-high temperature and return the meat to the oven.
- Cook the chilli noodles to the directions on the packet. Stir fry your favourite veg in sesame oil. I used carrot, courgette, pepper, fennel and mushroom. Once the veg is cooked through but still crunchy, add the stock from the meat, a dessert spoon of honey and soy sauce to taste. Allow the sauce to reduce slightly.
- Serve the noodles, topped with the veg and pork with the soy-honey sauce poured over the top.