Serves 1
Directions
- 1Mix all the sauce ingredients together and set aside.
- 2Add the pork belly to a cold large pan or wok, then place over high heat. Once sizzling, cook until golden and cooked through, allowing the fat to render.
- 3Remove the pork and set aside, leaving the fat in the pan.
- 4Add the onion and garlic and stir-fry.
- 5Add the cabbage, kailan and carrot and stir-fry.
- 6Pour in the sauce, then add the dried noodles directly to the pan. Gently toss with tongs as they soften, then cover and cook until tender and the sauce has been absorbed.
- 7Return the pork to the pan with the spring onions and a good pinch of black pepper. Toss everything together and serve!
Ingredients
- 2 cup chicken stock
- 2 tbsp soy sauce
- 1 tbsp dark soy sauce
- 1 tbsp oyster sauce
- 1 tsp sugar
- 300 g pork belly, skin removed and thinly sliced
- 1 whole onion, finely chopped
- 3 whole garlic clove, finely chopped
- 1 handful chinese cabbage, chopped
- 1 handful chinese broccoli, chopped
- 1 handful carrot, julienned
- 200 g dried rice vermicelli (bihon noodles)
- 2-3 whole spring onion, chopped
- freshly ground black pepper (optional)
Equipment
large panwoktongs
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