Pork belly noodle soup

Pork_belly_noodle_soup

A very filling soup. The pork would be sufficient for 4 people, but I decided to save half the cooked pork for Nasi Goreng later in the week.

For two people:

For the pork:

  • 2 tbsp soy sauce
  • 1 tbsp shaoxing rice wine (or white wine vinegar)
  • 1 tbsp oil
  • 1 tsp chinese five spice powder
  • 5 strips of pork belly (this is the number you get in a pack at my supermarket)

To make the marinade, mix the soy sauce, the vinegar, the oil and the five spice powder together in a flat bottomed dish. Ensure that the pork belly strips are coated in the marinade. Cover the dish and allow to stand for at least 2 hours (if it’s a hot day leave this in the fridge). Then roast in the oven at 190C-200C (Gas Mark 5 or 6). It should take about 45 mins, but take a look after 25 minutes and turn the meat over, sprinkling with the remaining marinade.

The meat will be cooked when it is soft and easily pulled apart.

For the rest of the soup:

  • 2 tbsp cooking oil
  • a piece of fresh ginger, about 2cms square (finely chopped)
  • 2 cloves of garlic (finely chopped)
  • 1 small hot chilli (chopped – include the seeds for extra heat)
  • 1 stick of lemongrass (finely sliced)
  • 1 heaped tbsp green Thai curry paste (I used approximately 40g of this product – other pastes may differ in strength)
  • a splash of Nam Pla (Thai fish sauce)
  • 1 small tin coconut cream
  • chicken stock made with 600mls water and 1/2 chicken stock cube
  • 3 medium noddle nests (this is about 180 grams of dry noodles, fewer if you’re not that hungry)
  • 10 baby sweetcorn (halved and sliced into 2cm lengths)
  • 25 green beans, topped and tailed, and sliced into 3cm lengths)
  • 5 spring onions (sliced)
  • 1 large mushroom (sliced)
  • a handful of raw spinach
  • juice of half a lime
  • chopped fresh coriander

Heat the oil in a large pan. Add the ginger, garlic, chilli and lemongrass. Stir and gently cook, stirring occasionally for about 3 minutes. Stir in the curry paste, then add the Nam Pla, the coconut cream and the chicken stock. Bring to the boil and simmer for about 15 minutes.

Cook the noodles as indicated on the packet. When cooked drain and keep warm. Then slice half the pork (and keep warm). allow the rest of the meat cool rapidly and put in a container in the fridge as soon as possible.

Add the baby sweetcorn to the simmering soup, returning to the boil before simmering for 2 minutes. Then do the same with the green beans and the spring onions. After simmering these for 2 minutes add the mushroom slices and the spinach and simmer for another 2 minutes. Stir in the lime juice. The soup is now ready to serve

In two large bowls, place equal quantities of noodles and soup, top with pork and chopped coriander. if there is insufficient liquid add some hot water. Eat!

Advertisements

5 thoughts on “Pork belly noodle soup

  1. Pingback: Spinach, Cheese and Tomato Quiche | cookingacontinuum

  2. Pingback: Nasi Goreng | cookingacontinuum

  3. Pingback: Salmon and butternut squash noodle soup | cookingacontinuum

  4. Pingback: Duck Soup | cookingacontinuum

  5. Pingback: Pork belly stir-fry | cookingacontinuum

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s