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Gilly C
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Here we go
1 kg belly pork rind removed and cubed 3-4cm
s & p
oil
375g egg noodles
4 spring onions finely sliced
1 red chilli deseeded and finely sliced
2 punnets of interesting cress (coriannder,shiso or basil)
a bunch of coriander
2 limes
Marinade
400g Rhubarb
4tbls runny honey
4tbls soy sauce
4 garlic cloves peeled
2 red chillies halved and deseeded
tsp 5 spice
athumb sized piece of ginger chopped
preheat oven 180c put pork in roasting tin
food process all marinade ingredients to a paste pour over meat adding a wine glass of water mix cover with foil and cook 30 mins
take meat out and thicken sauce by reducing if needed season add little soy sauce if needed
pput on pan salted water then get a wok add a drizzle of oil add pork and fry til golden maybe in 2 batches at the same time drop noodles into boiling water for a few mins drain off nearly all the water and divide into 4 warmed bowls
to finish spoon rhubarb sauce over noodles then add meat sprinkle with onions chilli cresses and coriander serve with half a lime each
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