Crispy Spiced Pork Belly With Noodles
Recipe: #23293
March 30, 2016
Categories: Asian, Sunday Dinner, Oven Roast Gluten-Free, No Eggs, Non-Dairy, more
"From Recipe+ as part of their make you own spices feature. If you wish you may also like to try making my recipe http://www.recipezazz.com/recipe/chinese-five-spice-mix-23285"
Original is 6 servings
Ingredients
Nutritional
- Serving Size: 1 (232.1 g)
- Calories 979.9
- Total Fat - 76.4 g
- Saturated Fat - 26.8 g
- Cholesterol - 96.3 mg
- Sodium - 2510 mg
- Total Carbohydrate - 55.4 g
- Dietary Fiber - 1.7 g
- Sugars - 1.1 g
- Protein - 15.3 g
- Calcium - 37.3 mg
- Iron - 1.7 mg
- Vitamin C - 3.6 mg
- Thiamin - 0.6 mg
Step by Step Method
Step 1
Preheat oven to 300C/180C fan forced.
Step 2
Using a sharp knife, score pork rind and drizzle with oil.
Step 3
Combine spice mix and salt in a bowl and rub mix into the rind and roast pork for 30 minutes or until skin crackles.
Step 4
Reduce oven to 160C/140C fan forced and roast pork for a further 45 minutes or until tender and then cover with foil and rest for 10 minutes and then slice.
Step 5
Meanwhile soak noodles in boiling water in a heatproof bowl for 5 minutes or until tender and stir to separate stands and then drain.
Step 6
Heat a large frying pan or wok over moderately high heat and add extra oil and swirl to coat surface and stir fry buk choy for 1 minute or until wilted and then add onion, garlic, hoi sin, noodles and sesame oil; stir fry for 1 minute or until heated and remove from heat and add the bean sprouts.
Step 7
Divide between serving plates and place sliced pork on top.
Tips
No special items needed.
0 Reviews
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