Holy crap was this one of the best things I've eaten in a while. And I sleep every night with a fantastic cook. Recipe from Jamie Oliver's Jamie at Home (I strongly recommend you buy the book, and TiVo the show.)
Hot & sour rhubarb with crispy pork
Seriously. It's better than the title makes it sound.
1 kg pork belly, boned, rind removed, cut into 1-1/2" cubes
salt and pepper
peanut oil , or vegetable oil
egg noodles - 4-6 people's worth
4 scallion, trimmed and finely sliced
1 red chili, deseeded, finely sliced
2 bunches watercress or some sort of bitter young salad greens
1 bunch cilantro, (UK=coriander)
400 g rhubarb
4 tablespoons honey
4 tablespoons soy sauce
4 garlic, peeled
2 red chili, halved, deseeded
1 teaspoon five-spice, heaping teaspoon
- We didn't have any five spice, because I don't really care for it. We made do with a mixture of ground cinnamon, ground cloves, white pepper and salt
1 ginger, thumb-sized piece, peeled and chopped
Preheat the oven to 180C/350F.
Place the pork pieces in a roasting tray and put to one side. Chuck all the marinade ingredients into a food processor and pulse until you have a smooth paste, then pour this all over the pork, adding a large wineglass of water. Mix it all up, then tightly cover the tray with tinfoil and place in the preheated oven for about an hour and 30 minutes, or until the meat is tender, but not colored.
Pick the pieces of pork out of the pan and put to one side. The sauce left in the pan will be deliciously tasty and pretty much perfect. However, if you feel it needs to be thickened slightly, simmer on a gentle heat for a bit until reduced to the consistency of ketchup. Season nicely to taste, add a little extra soy sauce if need be, then remove from the heat and put to one side.
Put a pan of salted water on to boil. Get yourself a large pan or wok on the heat and pour in a good drizzle of groundnut (US=peanut) oil or vegetable oil. Add your pieces of the pork to the wok and fry until crisp and golden (you may need to do this in batches). At the same time, drop your noodles in the boiling water and cook for a few minutes, then drain most of the water away. Divide the noodles into warmed bowls immediately, while they are still moist.
To finish, spoon over a good amount of the rhubarb sauce. Divide your crispy pork on top, and add a good sprinkling of scallions, chili, greens and cilantro. Serve with half a lime each.