Recipe: Saucy Wench's crispy pork belly with bok choy and noodles

Recipe: Saucy Wench's crispy pork belly with bok choy and noodles

30m prep | 2h 15m cook

Last updated

A simple and comforting bowl of stir fried saucy, chewy noodles with perfectly cooked bok choy and unctuous roasted pork belly.

Recipe by Lisa Liu (Saucy Wench)

Ingredients (Serves 4)

FOR THE PORK BELLY: 
  • 1.5kg pork belly, skin on
  • 2 tbsp Saucy Wench Plum Sauce
  • 2 garlic cloves, crushed
  • 2 tsp sesame oil
  • 1 tsp salt
  • 1 tbsp peanut oil or olive oil
  • Extra salt to rub into the skin
FOR THE BOK CHOY:
  • 1 bunch bok choy, stalks and leaves separated
  • 6 garlic cloves, chopped finely
  • 1 tbsp peanut oil
  • 1 tbsp oyster sauce
  • 1 tbsp soy sauce
  • 1 tbsp Shaoxing wine
  • 1 tsp sugar
  • 1 tsp sesame oil
  • Fried onion for garnish 
FOR THE NOODLES:
  • 1 pack wheat noodles like somen or Shanghai (about 340g)
  • 2 garlic cloves, crushed
  • 1/2 tsp sugar
  • 1/4 tsp salt
  • 2 tsp soy sauce
  • 2 tsp oyster sauce
  • 1/2 tsp sesame oil
  • 2 tablespoons peanut oil
  • Freshly ground white pepper, to taste
  • Sliced spring onions for garnish
  • Toasted sesame seeds for garnish

To make the pork belly:

Preheat oven to 160°C. Wash the whole pork belly with warm water and pat dry, ensuring the skin is as dry as possible. With a sharp knife, score the skin in a grid pattern, around 2cm x 2cm, being careful not to cut through to the meat. Mix the Saucy Wench Plum Sauce, crushed garlic, sesame oil and salt together, then turn the belly over and spread the sauce all over the underside. Turn the belly skin side up, rub the extra salt and oil all over the skin, making sure that it is generously coated.

Place the pork belly onto a roasting rack set over a tray of hot water and roast in the oven for 2 hours, topping up the water as needed. Turn the oven to grill/broil function and grill the pork for a further 15-20 minutes until the skin is crisp. Remove from the oven and rest for at least 15 minutes before slicing - the grid pattern should make it easy to cut!

To make the bok choy:

In a small bowl, mix the oyster sauce, soy sauce, Shaoxing wine, sugar, and sesame oil. Heat the peanut oil in a wok and fry the garlic on medium to low heat until golden, being careful not to burn. Add the stalks and stir-fry for a mere moment until bright green. Pour over the sauce mixture and simmer for 2 minutes. Stir in the leaves until wilted, then transfer the bok choy to a heat proof container or bowl and keep covered until ready to serve. Wipe the wok clean with paper towel.

To make the noodles:

Bring a large pot of water to boil and add the noodles. Cook for 1 minute less than the packaging instruction to keep them firm and chewy. Immediately drain and rinse with cold water until the noodles are cool and free of excess starch.

In a small bowl, combine the sugar, salt, soy sauce, oyster sauce, sesame oil, and white pepper. Heat the peanut oil in the wok and add the crushed garlic, stir frying for 30 seconds. Add the par-cooked noodles, tossing gently to warm through, then pour over the sauce mixture and stir fry until the noodles are evenly coated and glossy.

Divide the noodles into 4 bowls, top with pieces of roasted pork belly and cooked bok choy, then sprinkle sliced spring onions and toasted sesame seeds to garnish. Serve immediately with Saucy Wench Chilli Oil and Plum Sauce on the side.

 

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