Crispy Pork Belly w/ Egg Noodles

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SERVES FOUR
PREP TIME: 3-4 HOURS (MARINATING)
COOK TIME: 45 MINS

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Ingredients

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FOR THE PORK BELLY

900G PORK BELLY

1 CUP FINE SEA SALT

FOR THE MARINADE

1/4 CUP TAMARI

1/3 CUP RICE WINE VINEGAR

1 TBSP BROWN SUGAR

JUICE OF 1 LIME

2 CLOVES GARLIC

FOR THE EGG NOODLES

1/2 PACKET DRIED EGG NOODLES

1 BROWN ONION, DICED

1 RED CHILLI, DE-SEEDED AND DICED

2 GARLIC CLOVES, MINCED

2 STALKS SPRING ONION, DICED

1 CARROT, GRATED

1 CUP SAVOY CABBAGE, FINELY SLICED

1/2 BUNCH CORIANDER, ROUGHLY CHOPPED

TORN CORIANDER LEAVES, TO SERVE

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Utensils

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LARGE FRY PAN

GRATER

SHARP KNIVES

GARLIC MINCER

ROASTING PAN

WIRE RACK

CASSEROLE DISH

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Method

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1. USING PAPER TOWEL, PAT SKIN OR PORK BELLY UNTIL COMPLETELY DRY. MIX MARINADE INGREDIENTS TOGETHER IN A BOWL AND THEN POUR INTO A RECTANGULAR BOWL OR CASSEROLE DISH BIG ENOUGH FOR THE PORK BELLY. PLACE THE PORK BELLY, SKIN SIDE UP, SO IT STAYS COMPLETELY DRY. PLACE IN THE FRIDGE FOR SEVERAL HOURS. RESERVE MARINADE FOR EGG NOODLES

2. PREHEAT OVEN TO 190 DEGREES CELSIUS. LINE A ROASTING PAN WITH FOIL AND PLACE A WIRE RACK ON TOP. POUR 1 INCH WATER INTO THE BOTTOM OF THE PAN. PLACE THE PORK BELLY ON THE WIRE RACK, MAKING SURE IT'S EVEN. SPREAD 1 CUP SALT EVENLY ACROSS THE PORK BELLY SKIN. PLACE INTO TOP HALF OF OVEN AND BAKE FOR AROUND 40 MINS OR UNTIL MEAT LOOKS COOKED

3. REMOVE PORK BELLY AND INCREASE OVEN TO 220. THE SALT SHOULD HAVE FORMED A CRUST ON THE PORK BELLY. REMOVE SALT CRUST AND ANY EXCESS SALT. BAKE FOR ANOTHER 30 MINS OR UNTIL SKIN IS COMPLETELY BUBBLY AND CRISP. LET PORK BELLY COOL BEFORE SLICING AND SERVING

4. WHEN YOU PUT THE PORK BACK IN FOR THE LAST 30 MINS, CHOP ALL EGG NOODLE INGREDIENTS. COOK NOODLES ACCORDING TO PACKET INSTRUCTIONS. AT AROUND THE 10-15 MINUTE MARK, PREHEAT SESAME OIL ON FRY PAN, COOKING ONION, GARLIC AND CHILLI FOR A FEW MINUTES OR UNTIL FRAGRANT

5. ADD CARROT, CABBAGE AND WILT FOR A FEW MINUTES. ADD ALL OTHER INGREDIENTS AND A FEW TABLESPOONS OF THE RESERVE MARINADE MIXING THROUGH OVER MEDIUM HEAT

6. ONCE FRAGRANT, TURN OFF HEAT. DIVIDE BETWEEN BOWLS, TOP WITH SLICES OF THE PORK AND TORN CORIANDER LEAVES - ENJOY !

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