Fabulous FAKEAWAYS
Cantonese-style crispy pork with spicy noodles
Succulent meat with the most divine crackling – delicious!
Serves 4 • Ready in 1 hr 25 mins, plus overnight marinating
2tbsp rice wine vinegar, plus extra for brushing
1tsp Chinese five spice
1tbsp brown sugar
½tsp smoked sea salt
1 garlic clove, grated
1kg pork belly
Coarse rock salt for baking (enough to cover the whole skin in an even layer)
1tsp vegetable oil
For the spicy noodles:
550g fresh egg noodles
2tsp crispy chilli oil
1tbsp sesame seed oil
Juice of 1 lime
Small pack coriander, roughly chopped (reserve some leaves to garnish)
Roasted peanuts and sliced red chilli, to garnish (optional)
1 The night before, mix together the rice wine vinegar, five spice, sugar, smoked sea salt and garlic. Rub over the pork meat but do not put any on the pork skin. Transfer to a dish or container. Pat the skin dry and use a sharp knife to pierce all over. The more little holes the better. Be careful not to cut too deep, as you don’t want to reach the layer of fat below the skin. Brush with a little rice wine vinegar. Leave in the fridge uncovered overnight.
Heat the oven to 180C/Gas 4. Transfer the pork to a sheet of foil and create a tight parcel covering the meat, but leaving the skin exposed. Pat dry then carefully pour over the coarse rock salt in an even layer, covering all the skin, but avoid any falling down
