Ingredients
Toasted sesame seeds, sliced chilli, coriander and spring onions, to garnish
Slow Roasted Pork Belly
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1kg piece boneless pork belly, rind scored
2 tsp garlic powder
2 tsp onion powder
2 tbs white vinegar
Egg Noodles
300g plain flour, plus extra for dusting
½ tsp salt
2 large eggs, lightly beaten
Caramelised Chilli Sauce
2 tbs oil vegetable oil
3 tbs brown sugar
3 garlic cloves, crushed
1 tsp ginger paste
1 long red chilli, thinly sliced
2 tbs soy sauce
2 tbs water
1 tbs rice vinegar
Method
1. To prepare pork belly, pat rind dry with paper towel and lightly prick all over (we used a pork belly skin-crisping tool). Rub meat with garlic and onion powder. Sprinkle rind with a generous layer of salt. Refrigerate, uncovered, for several hours or up to overnight.
2. Preheat oven to 180C.
3. Remove pork from fridge and transfer to a roasting tray. Set aside at room temperature for 30 minutes. Roast for 1½ hours. Brush salt off skin, then brush with vinegar.
4. Increase oven to 200C. Roast for about a further 30 minutes or until meat is tender and rind is crisp.
5. Meanwhile, to make noodles, sift flour and salt onto a clean work bench. Make a well in the centre. Add eggs and whisk lightly. Gradually incorporate flour into centre, adding a little water if necessary, to form a soft pliable dough. Dough is correct consistency if your thumb comes back clean when pushed into it.
6. Knead dough on a lightly floured bench for about 5 minutes or until smooth and elastic (it will lose its rough, floury texture). Stand, covered, for 20 minutes to rest. Divide into quarters. Pass quarters through a pasta machine on the widest setting, dusting dough with flour between rolls, increasing settings until about 2mm thick. Pass dough sheets through a spaghetti cutter. Place noodles on a lightly floured tray (or hang over a rack) for 15 minutes, to dry a little before cooking.
7. Cook noodles in a large saucepan of boiling salted water for 2-3 minutes or until just tender but still al dente. Drain.
8. To make the chilli sauce, heat oil in a small frying pan over medium heat. Add sugar and cook until melted and a dark amber colour. Add garlic, ginger and chilli. Cook for 2 minutes or until soft. Stir in remaining ingredients. Simmer for 2-3 minutes. Remove from heat. Add cooked noodles and toss to coat.
9. Serve pork belly with noodles. Garnish with sesame seeds, sliced chilli, coriander and spring onions.
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