Ingredients
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300g skinless, boneless, pork belly, cut into 5 mm cubes
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450g fresh Hokkien-style noodles
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1 tsp potato starch*
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2 tbsp vegetable oil
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1 Spanish onion, peeled, diced
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3 cloves garlic, grated or finely chopped
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1 tsp grated fresh ginger
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4 tbsp pickled radish, diced*
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4 tbsp salted Chinese black beans (also called douchi)*
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1 tsp white sugar
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1 tsp sea salt
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freshly ground black pepper
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1 tbsp soy sauce
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¼ cup chicken stock
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½ tsp toasted sesame oil
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roasted sesame seeds
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large handful of deseeded cucumber, julienned
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*Note: Potato starch, pickled radish and salted black beans are available from Asian food stores.
Method
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1. In a small bowl, combine the potato starch and 30ml water and set aside.
2. In a large wok, heat the vegetable oil over a medium-high heat. Add the pork and cook for 6-7 minutes, stirring frequently, until browned on all sides, then add onion, garlic, ginger and radish and cook for 5 minutes, until onions have softened.
3. Stir in black beans, sugar, salt and pepper to taste. Add soy and chicken stock. Simmer gently for a minute or two.
4. Stir in potato starch mixture, simmer for a further 3 minutes, stirring frequently until sauce thickens.
5. In a large pot of boiling salted water cook the noodles according to instructions, drain and rinse.
To serve: Divide the noodles into 4 big bowls. Spoon the pork and sauce mixture on top of noodles and garnish with cucumber, sesame oil and sesame seeds.