Forget about takeout and try this dish at home!
It takes just three simple steps to make this delicious bowl from Louise Pickford's book Oodles of Noodles.
- 1 lb pork belly strips, each cut into 3 pieces
- 3 tbsp fish sauce
- 2 tbsp ketjap manis*
- 1 tsp Chinese five-spice powder
- 1/2 tsp freshly ground black pepper
- 4 cloves garlic, crushed
- 9 oz dried rice stick noodles
- 2 1/3 cupsbeansprouts
- 8 to 12 cup-shaped leaves from a head of iceberg or butter lettuce
- Fresh mint, cilantro and Thai basil
- Asian pickled vegetables
- Nuoc cham or other Asian dipping sauce
*Ketjap manis is a sweetened soy sauce from Indonesia.
1 Place the pork in a shallow dish. Whisk the fish sauce, ketjap manis, Chinese five-spice powder, pepper and garlic together and pour over the pork. Cover and set in the fridge to marinate overnight.
2 Preheat the oven to 350°F. Transfer the pork to a roasting pan lined with parchment paper and roast for 1 hour, turning halfway through, until the pork is golden, sticky and tender. Leave to cool for 30 minutes, until just warm, and cut into pieces.
3 While the pork is cooling, place the noodles in a bowl, cover with boiling water and soak until softened, about 30 minutes. Drain the noodles, pat dry and divide among four serving bowls. Arrange the pork, bean sprouts, lettuce leaves, herbs and pickled vegetables on plates around the table for people to help themselves. Serve with a bowl of the nuoc cham.
Cook time: 1 1/2 hours
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Excerpted from Oddles of Noodles by Louise Pickford.
Recipes Copyright © 2015 Louise Pickford, Photography copyright © 2015 Ian Wallace. Excerpted by permission of Ryland, Peters & Small and CICO Books. All rights reserved.