BBQ Belly Pork with Noodles
Try this mouth-watering crispy pork belly & noodle recipe for an easy way to enjoy pork that tastes delicious! Make sure to use Lee Kum Kee Soy Sauce to make this dish taste sensational!
Prep time: 15 minutes
Cooking time: 1 hour 10 minutes
For the belly pork:
8 belly pork slices
2tbsp olive oil
1onion, peeled and sliced into wedges
Freshly ground pepper
For the belly pork BBQ sauce:
75ml dry white wine
75ml Lee Kum Kee dark soy sauce*
2 garlic cloves, crushed
1tbsp light brown sugar
1 heaped tsp ground ginger
1 heaped tbsp tomato puree
For the sauce:
1tbsp sesame oil
1 large red pepper, deseeded & sliced
3 spring onions, sliced
1 red chilli, deseeded & sliced
150g bean sprouts
300g medium egg noodles
Handful of coriander leaves, chopped
For the sauce
2tbsp Lee Kum Kee Double Deluxe soy sauce*
2tbsp oyster sauce
For the belly pork, preheat the oven to 200°C/Fan 180°C/Gas mark 6.
Rub the belly pork in oil and season with pepper. Place the onions in a roasting tin and place the belly pork on top. Bake in the oven for 30 minutes.
Meanwhile, mix all the BBQ sauce ingredients in a bowl.
After the belly pork has cooked for 30 minutes pour away any oil and pour over the sauce. Now cook for a further 30 minutes, basting the pork frequently. Remove from the oven, cover with foil and set aside, reserving the sauce and onions from the roasting tin.
Heat a large frying pan or wok and add the sesame oil to the pan and stir-fry the pepper, spring onions and chilli for 2-3 minutes. Add the beansprouts and half the chopped coriander for the last 30 seconds. Remove the vegetables and set aside.
For the sauce, add the reserved BBQ sauce, soy sauce, oyster sauce and rice vinegar to the wok and allow to reduce to a syrupy glaze.