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.
BBQPORKNOODLE BOWLSWITH DIPPINGSAUCE
In all Asian dishes you will find a lovely balance of strong and delicate flavours. Herewehave the richness of pork belly, the mellow flavour of noodles, the zing of pickled vegetables and finally a sweet, sour dressing.
Method
500g pork belly strips, each cut into 3pieces
3Tbsp fish sauce
2Tbsp ketjapmanis
1 tsp Chinese five-spicepowder 1⁄2 tsp freshlygroundblack pepper
4garlic cloves, crushed 250gdried rice stick noodles 125g beansprouts, trimmed
8–12 cup-shaped leavesfroman iceberg lettuce a selection of fresh herbs, such as mint, corianderandthai basil 1quantity Pickled vegetables 1quantitynuoccham a roastingpan 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 1hour, turning halfway through, until the pork is golden, sticky and tender. Leave to cool for 30 minutes until justwarmand 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 vegetableson plates around the table for people to help themselves. Serve with a bowl of nuoc cham.
— Serves 4