ROAST PORK BELLY NOODLE SOUP
Roast Pork Belly Noodle Soup
Ingredients for marinated pork belly:
500 gram Pork belly
1 tsp Salt
1 tsp Pepper
1 tbs Sugar
Ingredients for noodle soup:
100 gram Dry vermicelli
50 gram Mix vegetables of your choice
1 Chicken Stock Cube
1 tbs Light Soy sauce
1 tbs Honey
1 tsp Fish Sauce
1 tsp Oyster sauce
1/2 tsp Ground black pepper
1 Spring onion
10 Coriander stalk
1 litre Water
2 Boiled eggs
2 clove Garlic – roughly chopped
2 tbs Rapeseed oil
Method
– Marinate the pork belly in the salt, ground black pepper and sugar for at least 30 minutes.
– Preheat the oven to 250 Celsius.
– Dry the pork skin with a kitchen towel. Then put 400 grams of pork belly on a baking tray, skin side up and roast it for approx 12-15 minutes. Then turn the oven down to 200 celsius and roast the pork belly until cooked (approx 20 minutes).
– Put 1 litre of water in a pan, bring it to a boil then add 100 grams of the pork belly. Add the light soy sauce, fish sauce, oyster sauce, oxo cube, honey, ground pepper, spring onion and coriander. Simmer the broth in the same time whilst roasting the pork or for approx 20 minutes. Remove the cooked pork belly to one side.
– Cook the rice vermicelli according to what the package has instructed.
– Flash fry the chopped garlic in the oil until the garlic become a golden colour.
– Pour the hot garlic oil and mix with the cooked rice vermicelli. Then in goes the mix vegetables. Transfer this mixture into a serving bowl.
– Assemble the cooked pork belly on the top, add the boiled eggs and pour in the broth.
– Enjoy this Roast Pork Belly Noodle Soup immediately!
Tips:
-Add the left over juice from the pork belly tin into the broth for a special intense flavour.
-Enjoy this easy Thai recipes, Roast Pork Belly Noodle Soup immediately after you finish cooking, as the rice noodles can absorb the liquid and increase in volume.
