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Burnt chilli, pork belly, lime and coriander noodles
James Barnes
Queensland | August 7, 2011
Ingredients
- Serves 1
- 80 - 100 grams pork belly, sliced ½ cm thickness, flattened slightly
- 100 grams hokkien noodles
- 3 red birds eye chilli’s (5 if more heat is desired)
- 5 leaves bok choy
- 6-8 3 cm pieces of spring onion, cut into batons
- 3 sprigs of coriander to garnish
- 1 tablespoon oyster sauce
- Juice of ¼ lime
- 1 tablespoon water
- 1 tablespoon cornflour
- 1 teaspoon Chinese 5 spice
- Salt to taste
- 1 tablespoon Shao Tsing cooking wine
- Peanut and canola oil to fry
Method
- An awesome collection of flavours. Hot, rich, sweet, sour. The chill is ‘burnt’ in peanut oil and pop like popcorn, the seeds are released, the skin blisters similar to a roasted capsicum and the oil is graced with an amazing roast chilli zing. A must for all the chilli fiends who make up the noodle box community. Though I adore chilli, the flavour of the chilli is transformed, not in your face hot. It’s like a smoky, numbing roast chilli finish. Choose the correct chilli though, the run of the mill bird’s-eyes are the go, readily available.
- Pour Shao Tsing wine over pork, mix.
- Mix cornflour, 5 spice and salt.
- Dust pork in spiced flour and then deep fry in 180*C canola oil for 2 minutes or until crisp and golden.
- Heat a wok with 2 teaspoons of peanut oil over medium heat. Add chilli’s and cover with a lid or another wok. The chilli’s will pop after a minute or Remove lid, add bok choy and spring onion, stir fry for 30 seconds.
- Add pork, salt, oyster sauce, lime juice and water. Mix slightly.
- Add pre soaked noodles, toss to warm noodles and then serve.
- Garnish with coriander.
