Spicy Pork Noodles

Name: Spicy Pork Noodles
Cuisine: China
Ingredients: 1 cassia bark stick; 30 g (1 oz) yellow rock sugar; 1 spring onion (scallion), finely sliced on the diagonal; 600 ml (21 fl oz) fresh chicken stock; chilli sauce, to serve; 400 g (14 oz) boneless pork belly, skinned and cut into bite-sized cubes; 320 g (11 oz) fresh hokkien noodles, blanched; 3 tablespoons peanut oil; 2 small dried chillies; 2 cloves garlic; 5 slices of peeled ginger; 2 tablespoons chilli bean paste; 1 tablespoon shaoxing; light soy sauce, to taste; 1 teaspoon salt

Preparation info

Difficulty
Medium

Appears in

Balance and Harmony

By Neil Perry

Published 2008

About

This is a perfect lunch for two. I’m a big fan of making this dish really hot, with a bit of extra chilli on the side, but if the chilli bean paste is enough for you, just serve it as it is. A julienne of deseeded cucumber is another welcome addition — the dish is then hot and cooling at the same time.

Ingredients

400 g (14 oz) boneless pork belly, skinned and cut into bite-sized cubes
320 g (

Asia
China
Lunch
Spicy
Noodles

Method

Cover the pork with cold water in a pot and bring to the boil. When the scum rises to the top, drain the pork, rinse it under fresh cold water and pat dry with paper towel.

Heat a wok until just smoking. Add the peanut oil to the wok and, when hot, add the dried chillies, garlic and ginger and stir-fry until fragrant. Add the bean paste and stir-fry for a minute more. A