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Caramel Pork with Shanghai Noodles

A recipe from the Good Food collection.

Ingredients

Caramel Pork with Shanghai Noodles
Caramel Pork with Shanghai Noodles
500 g (1 lb 2 oz) Shanghai noodles
700 g (1 lb 9 oz) boneless pork belly
2 teaspoons peanut oil
150 g (5½ oz) caster (superfine) sugar
5 garlic cloves, crushed
5 slices fresh ginger, 5 mm (¼ inch) thick
2 lemongrass stems (white part only), bruised
1 teaspoon white pepper
500 ml (17 fl oz/2 cups) chicken stock
70 ml (2¼ fl oz) fish sauce
100 g (3½ oz) tinned bamboo shoots, drained well
4 spring onions (scallions), cut into 3 cm (1¼ inch) pieces
1 tablespoon lime juice
1 tablespoon chopped coriander (cilantro) leaves (optional)
1 bunch bok choy (pak choy), (optional) 

Method

  1. Cook the Shanghai noodles in a large saucepan of boiling water for 4–5 minutes, or until tender. Rinse, drain and cut the noodles into 10 cm (4 inch) lengths.
  2. Preheat the oven to 180°C (350°F/Gas 4). Cut the pork belly across the grain into 1 cm (½ inch) thick slices, then cut each slice into 2 cm (¾ inch) pieces. Heat the oil in a 4 litre (140 fl oz/16 cup) flameproof casserole dish over medium–high heat. Cook the pork in two batches for 5 minutes, or until it starts to brown all over. Remove the pork and drain off the fat.
  3. Add the sugar and 2 tablespoons water to the casserole dish, stirring until the sugar has dissolved and scraping up any sediment that may have stuck to the bottom. Increase heat to high and cook for 2–3 minutes without stirring until dark golden, being careful not to burn—you should just be able to smell the caramel.
  4. Return the pork to the casserole dish, then stir in the garlic, ginger, lemongrass, white pepper, stock, 2 tablespoons of the fish sauce and 375 ml (12 fl oz/1½ cups) water. Place the dish in the oven and bake, covered, for 1 hour, then remove the lid and cook for a further 1 hour, or until the pork is very tender. Carefully remove the ginger and the lemongrass stems.
  5. Add the noodles to the casserole dish with the bamboo shoots, spring onion, lime juice and remaining fish sauce, and stir to combine. Return the dish to the oven for a further 10 minutes to heat through. Stir in the coriander, if desired, and serve with steamed bok choy and steamed Asian greens, if desired.
NUTRITION PER SERVE

 

Protein 49 g;
Fat 7.5 g;
Carbohydrate 73 g;
Dietary Fibre 4 g;
Cholesterol 166 mg;
2305 kJ (550 Cal)

 

Main ingredient:
Pork, Noodles
Cuisine:
Asian
Course:
Lunch, Dinner

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