• Cooking Club Brisbane

Roast Pork with Crispy Crackling, Noodles and Bok Choy

Updated: Sep 15

Bowl Food is where it's at! Here's a simple recipe using our amazing Saucy Wench Plum Sauce which is a family favourite!


Pork Belly

1.5kg pork belly, skin on.

2 tbsp Saucy Wench Plum Sauce

1 tsp five spice powder

2 cloves crushed garlic

1 tsp salt

1 tbsp peanut oil or olive oil

- Wash the whole pork belly with warm water and pat dry.

- With a sharp knife, poke lots of little holes all over the skin.

- Mix the Saucy Wench Plum Sauce, five-spice powder and crushed garlic together, then turn the belly over and spread the sauce all over the underside of the belly.

- Turn the belly right side up again and ensuring the skin is dry, rub the salt and oil all over the skin.

- Place the pork belly onto a rack over a pan of hot water and place under a fan-grill in the oven for about 30 minutes. Watch the magic of the skin crackling and also so it doesn’t burn.

- After the skin has gone dry and crispy, switch the oven onto 180C fan-forced and roast the pork belly for another 60 minutes. Use a meat thermometer to ensure the pork is fully cooked. Make sure there is always water in the pan.

- Rest the pork belly for about 15 minutes before chopping it into bite sized chunks.

Bok Choy

1 bunch bok choy

6 cloves garlic, chopped finely

1 tbsp peanut oil

1 tbsp oyster sauce

1 tbsp soy sauce

1 tbsp Shaoxing wine

1 tsp sugar

1 tsp sesame oil

Fried onion for garnish

- Separate the stalks from the leaves on the vegetables.

- Mix the oyster sauce, soy sauce, Shaoxing wine, sugar and sesame oil.

- Heat up the oil and fry the garlic on a medium to low heat so that it does not burn. Fry until it is golden.

- Add the stalks and stir-fry until the stalks are a bright green.

- Add the sauce mixture and bring to a simmer. Allow to simmer for 2 minutes.

- Add the leaves and stir through gently. Cover the wok and allow to steam for about 1 minute.

- Give the vegetables one more toss and serve on top of the noodles

- Garnish with fried onions.


Noodles

1 pack wheat noodles like somen or Shanghai noodles (about 340g); if you can't find these, linguine or egg noodles are fine

2 crushed cloves of garlic

1/2 teaspoon sugar

1/4 teaspoon salt, or to taste

2 teaspoons soy sauce

2 tablespoons oyster sauce

½ teaspoon sesame oil

Freshly ground white pepper

2 tablespoons peanut oil

Sliced spring onions or eschallotes

A sprinkle of roasted sesame seeds

- Boil a large pot of water to pre-cook your noodles. Once boiling, add the noodles. Cook the noodles for 1 minute less than what it says on the packaging to keep them firm and chewy. Overcook them, and you will end up with a mushy texture. When the noodles are done, immediately drain and rinse with cold water until the noodles are cool.

- Add the sugar and salt with soy sauce, oyster sauce, sesame oil, and white pepper. Stir until combined.

- Heat the wok and swirl 2 tablespoons of oil around the wok.

- Add the crushed garlic and stir fry for 30 seconds.

- Add the noodles and stir fry everything until the noodles warm up again.

- Add the sauce mixture evenly over the noodles, and stir-fry until the soy sauce mixture is distributed evenly. Mix gently so you don’t break up the noodles--remember, you want to have long noodles to give longevity and prosperity to whoever’s going to be eating this dish!

- Divide the noodles into 4 bowls and top with pieces of cooked pork belly and bok choy. Sprinkle on the sliced spring onions and roasted sesame seeds.

- Serve the bowls with a side of Saucy Wench Chilli Oil

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Brisbane QLD 4169, Australia

(by appointment only, please contact us via webform)

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