Serves 2
Directions
- 1Mix all the sauce ingredients together and set aside.
- 2Place the sliced pork belly into a cold large pan or wok, then turn the heat to high.
- 3Once the pork starts to sizzle, let the fat render out for 4-5 minutes until the pieces are golden and cooked through.
- 4Transfer the pork to a plate, leaving the fat in the pan.
- 5Add the onion and garlic to the same pan and stir-fry over high heat for 30 seconds.
- 6Toss in the cabbage, kailan and carrot, and stir-fry for another minute.
- 7Pour in the sauce mixture, and add the dried noodles directly into the sauce and use tongs to gently toss and separate the strands as they soften.
- 8Cover and cook for 2-3 minutes, or until the noodles are tender and have absorbed the sauce.
- 9Return the cooked pork to the pan, add the spring onions, and season with a pinch of black pepper.
- 10Toss everything together and serve.
Ingredients
- 2 cups chicken stock
- 2 tbsp soy sauce
- 1 tbsp dark soy sauce
- 1 tbsp oyster sauce
- 1 tsp sugar
- 300 g pork belly
- 1 onion
- 3 garlic cloves
- 1 handful Chinese cabbage (wombok)
- 1 handful Chinese broccoli (kailan)
- 1 handful julienned carrot
- 200 g dried vermicelli rice noodles (bihon noodles)
- 2 3 spring onions
- black pepper
Equipment
panwokslotted spoonspatulatongs
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