Sweet, succulent and mouth-wateringly tasty.
- fresh pork belly (cut into small cubes)
- juice of two limes
- sea salt and black pepper
- 4 scallions
- 1 chilli
- bunch of coriander
- peanut oil
- 1 packet asian noodles (medium egg noodles)
- honey marinade:
- 5 tsp honey
- 3 tsp japanese soy sauce
- 4 cloves of garlic
- 1 small piece of fresh ginger
- pinch of chilli flakes
- pinch each of ground coriander, cumin, cinnamon, ginger and turmeric
- Begin by mixing all the marinade ingredients together into a paste then lengthen with some water. Pour over the pork pieces and leave to one side.
- Heat the oven to 180°C.
- Transfer the pork pieces to a roasting tin after half an hour marinating, cover with tinfoil and place in the oven for roughly 90 minutes.
- When the meat is tender, remove them and place on a warm deep plate leaving the sauce in the oven tray. Check it for taste and adjust the seasoning if necessary with a little salt pepper or soy sauce. If it needs to be thickened, reduce over a medium flame on the hob.
- Cook the noodles by dropping into boiling water, drain when almost cooked and return to heat mixing with the scallions and fresh chillies, both julienned. Season to taste.
- At the same time heat a little oil in the pan and fry the pork pieces all over until nice and crispy. Portion the noodles into serving dishes, arrange the belly pork on top and serve with the sauce and a swirl of fresh lime juice.
More by Eamon Ó Cathain:
- Steamed Baby Leeks With Mustard Sauce And Hard Boiled Eggs
- Chorizo with Haricot Beans and Red Wine
- Roast Lamb with Rosemary and Sage Pesto with Rosemary and Lemon Roast Potatoes