USE YOUR NOODLE
This book celebrates what author Louise Pickford feels is best about noodles, noodle dishes and their origins. It doesn’t claim to be a noodle bible, more a close look at the variety and versatility of this wonder food. Pickford has a passion for everything noodle and her nooks shares her enthusiasm through her recipes.
BBQ PORK NOODLE BOWLS WITH DIPPING SAUCE
In all Asian dishes you will find a lovely balance of strong and delicate flavours. Here we have the richness of pork belly, the mellow flavour of noodles, the zing of pickled vegetables and finally a sweet, sour dressing.
Method
500 g pork belly strips, each cut into 3 pieces
3 Tbsp fish sauce
2 Tbsp ketjap manis
1 tsp Chinese five-spice powder 1⁄2 tsp freshly ground black pepper
4 garlic cloves, crushed
250 g dried rice stick noodles 125g beansprouts, trimmed 8–12 cup-shaped leaves from an iceberg lettuce a selection of fresh herbs, such as mint, coriander and Thai basil 1 quantity Pickled vegetables 1 quantity Nuoc cham a roasting pan lined with baking parchment
Method
Place the pork belly in a shallow dish. Whisk the fish sauce, ketjap manis, spice, pepper and garlic cloves together, and pour over the pork. Cover and set in the fridge to marinate overnight.
Preheat the oven to 180C, Gas 4. Transfer the pork belly to the prepared roasting pan and roast in the preheated oven for 1 hour, turning halfway through, until the pork is golden, sticky and tender. Leave to cool for 30 minutes until just warm and cut into pieces.
Meanwhile, put the noodles in a bowl, cover with boiling water and soak for 30 minutes until softened. Drain the noodles, pat dry and divide between serving bowls. Arrange the pork, beansprouts, lettuce leaves, herbs and pickled vegetables on plates around the table for people to help themselves. Serve with a bowl of nuoc cham.
— Serves 4