Ingredients

Toasted sesame seeds, sliced chilli, coriander and spring onions, to garnish

Slow Roasted Pork Belly

1kg piece boneless pork belly, rind scored

2 tsp garlic powder

2 tsp onion powder

2 tbs white vinegar

Egg Noodles

300g plain flour, plus extra for dusting

½ tsp salt

2 large eggs, lightly beaten

Caramelised Chilli Sauce

2 tbs oil vegetable oil

3 tbs brown sugar

3 garlic cloves, crushed

1 tsp ginger paste

1 long red chilli, thinly sliced

2 tbs soy sauce

2 tbs water

1 tbs rice vinegar

Method

1. To prepare pork belly, pat rind dry with paper towel and lightly prick all over (we used a pork belly skin-crisping tool). Rub meat with garlic and onion powder. Sprinkle rind with a generous layer of salt. Refrigerate, uncovered, for several hours or up to overnight.

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