Sunday, 11 January 2009
At last, the much promised crispy pork noodle recipe :)
During our visit to Jimmy's farm just after the New Year we popped into their butchers, they are famous for their rare breed Essex pigs. I've been hearing lots about cheaper cuts of meat such as oxtail, pork hock and pork belly (don't worry this isn't going to be a post about the 'credit crunch' or whatever else you would have heard it called recently) so we came back with some wonderful pork belly and also some 'Suffolk Farmhouse' sausages. The pork belly was a very reasonable £3 for 2 large slices, probably about 400g.
The pork noodle recipe is taken in part from Jamie Olivers cookbook, Jamie at Home, which was a much awaited Christmas present. We are planning on getting stuck in to some proper vegetable growing in the summer and it has some great tips.
This recipe requires wonderful long slow cooking of the pork belly in a spicy marinade, so the otherwise tough cut of meat tenderies and becomes melt in the mouth and very aromatic.
2 slices of pork belly- remove some of the rind, debone and cut into chunks
For the marinade:
2 tbsp clear honey
4 tbsp light soy sauce
2 tbsp cranberry sauce (leftover from Christmas, not very authentic but lovely!)
1 clove of garlic
small onion, roughly chopped
small piece of ginger, roughly chopped
1/2 fresh or 1 1/2 tsp dried chil
Juice of half a lime
For the noodles
Medium noodles (I get mine from the chinese supermarket, which are so much tastier than the supermarket ones, Sainsburys do stock a brand 'Clearspring' which is good too)
Limes to serve
Whizz up the marinade ingredients in a food processor, pour over the pork, make sure it is thoroughly covered. If the mixture seems a little thick or dry, add a little bit of water. Put into a low oven (gas mark 3) for 1 hour and 30 mins.
When the pork is ready, heat up some sunflower or vegetable oil in a wok and cook the noodles.
Fry the pork and the marinade in the wok until the pork is crispy on the outside.
Then add the noodles, coriander and mix well.
Serve with spring onions on top and lime wedges on the side!