4 garlic cloves, finely chopped
200g (7.5 oz) pork belly thinly sliced
8 peeled and deveined prawns
2 cups sliced cabbage
400g (14 oz) cooked hokkien noodles
1 tbsp cornflour mixed with 1 tbsp water
Crispy pork croutons:
200g (7.5 oz) skinless pork belly cut into small dice
1 tbsp soy sauce
1 tsp sesame oil
¼ tsp ground white pepper
2 tbsp oyster sauce
2/3 cup dark sweet soy sauce e.g. kecap manis
2 tbsp soy sauce
1 tsp sugar
To make the crispy pork croutons, place the pork in a frying pan over medium heat and cook for 10 minutes or until the pork is crispy and the fat has rendered. Drain the pork on paper towel and reserve 1 tablespoon of the pork fat.
Combine the pork slices with the marinade ingredients.
Combine the stir-fry sauce ingredients.
Heat the reserved pork fat in a wok over high heat. Add the garlic and stir-fry for half a minute. Add the pork slices and stir-fry for 2-3 minutes. Now add in the prawns and stir-fry for another minute. Then toss through the cabbage. Now add the noodles and the stir-fry sauce. Toss until well combined, then stir through the cornflour mixture. Stir-fry until thickened and glossy.
Served topped with the crispy pork croutons.