8 Hour Pork Belly with Noodles, Ginger Greens & Soy and Chilli Sauce

Destination: China. We've done the hard part for you - this pork belly has been slow cooked for 8 hours until meltingly tender. All that's left is a hot oven to crisp up the skin, then serve it with springy hokkien noodles, gingery blanched greens and a punchy soy and chilli sauce.

Serves 2 · 25 mins + prep

In your box

• Slow cooked pork belly
• 1 hokkien noodle pack
• 1 soy & chilli sauce tub
• 1 gai lan bunch
• 1 ginger piece
• 1 sesame seed sachet

From your pantry

Salt

Method

1. Prepare the ingredients. Read the recipe in full before you begin. Preheat the oven to 210°C fan-forced. Bring a saucepan of water to the boil. Wash the vegetables. Remove the skin from the ginger and chop finely. Halve the gai lan lengthways, splitting the stalks.

2. Cook the pork. Place a metal rack on top of a baking tray. Place the pork belly on the rack, skin side up. Pat the skin dry with paper towel and rub with a sprinkle of salt. Bake in the oven for 20 minutes or until the skin is crisp. Remove the pork from the oven and slice thickly.

3. Cook the noodles & gai lan. Cook the noodles and the stem end of the gai lan in the boiling water for 1 minute. With 30 seconds remaining, lower the gai lan leaves into the water to blanch. Remove the gai lan and combine with the ginger. Drain the noodles and rinse with warm water to remove any excess starch and prevent sticking.

To serve

Divide the noodles, gai lan and pork between serving plates. Spoon over the soy and chilli sauce and sprinkle with sesame seeds.

Chef's tips

• Get the sauce out of the fridge at the start so it comes to room temperature.
• For extra crackling, leave the pork uncovered on a plate in the fridge for 24 hours before cooking so the skin dries out even more. Don't stress if you don't have a metal rack - you can cook the pork straight on the baking tray.
• The sauce contains chilli and soy. Taste it before adding it to the dish, then add as much or as little as you like.
• Wanna wing it? Serve with rice instead of noodles, cook everything in the wok as a stir fry, add your favourite crispy chilli oil, or toast the sesame seeds for a nuttier flavour.
• You'll want a baking tray, metal rack, saucepan and paper towel for this one.

Allergens: gluten, sesame, wheat, soy, egg, mild chilli.

Our recipes are tested for 2 people. You may need to adjust cooking times if cooking for more or fewer.

This dish is in our China Cuisine Box, delivered 10th-12th October - order by Tuesday midnight →