3 hrs 10 mins
A delicious addition to any Chinese banquet, egg noodles can replace soba noodles, however, the buckwheat noodles are far safer for coeliacs than egg noodles which can contain wheat
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Units: US | Metric
- 14.79-29.58 ml olive oil
- 1814.36 g pork belly, cut into strips
- 2 onions, finely chopped
- 7 fluid ounce dry sherry
- splash rice wine vinegar
- 2 oranges, juice of
- 3 star anise
- 4 inch gingerroot, peeled and finely grated
- 0.25 ml five-spice powder
- 946.38 ml vegetable stock
- 14.79 ml tamari
- 453.59 g soba noodles
- knob butter
- handful of fresh flat leaf parsley
- 1heat 1 tablespoon oil in a large cast iron pan add the pork and cook over a high heat for 3-5 mins on each side, remove and set aside.
- 2Heat the remaining oil, add the onions and cook over a low heat for 5-8 mins, season.
- 3Raise the heat and add the sherry, and rice wine vinegar and allow boiling for 5 mins until alcohol evaporates.
- 4add the orange juice, star anise,ginger,fivespice,stock and soy and stir well.
- 5return the meat to the pan bring to the boil then cover with the lid and put in the oven to cook for 2 1/2.
- 6Check occasionally and add a little hot water if looking dry.
- 7Remove the meat from the pan with a slotted spoon and cut off any excess fat.
- 8Chop into bite sized pieces and return to the pot.
- 9Cover with a lid while preparing noodles.
- 10Add the noodles to a pan of boiling water and cook for 8-10 mins or until soft.
- 11Drain well and transfer to a shallow serving bowl.
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Nutritional Facts for Wicklewood’s Chinese Style Pork Belly (Gf)
Serving Size: 1 (363 g)
Servings Per Recipe: 6
- Amount Per Serving
- % Daily Value
- Calories 1902.3
- Calories from Fat 1471
- Total Fat 163.4 g
- Saturated Fat 58.9 g
- Cholesterol 218.1 mg
- Sodium 869.9 mg
- Total Carbohydrate 64.2 g
- Dietary Fiber 0.7 g
- Sugars 4.2 g
- Protein 40.1 g
The following items or measurements are not included: