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Get your hands on Marion's NEW cookbook, Always Delicious. Shop now (we ship worldwide!)

Get your hands on Marion's NEW cookbook, Always Delicious. Shop now (we ship worldwide!)

Get your hands on Marion’s NEW cookbook, Always Delicious. Shop now (we ship worldwide!)

Pork Belly Drunken Noodles

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This looks like a humble noodle dish, but the flavours of the basil, chilli and garlic come together to make a bowl of heaven. Use Thai holy basil if you can get it, but regular basil is fine as a substitute. You can make your own fresh rice noodles too, using Marion’s recipe.

WATCH THIS RECIPE

PORK BELLY DRUNKEN NOODLES

PREP TIME

10 minutes

COOK TIME

10 minutes

SERVES

2

Ingredients

5 garlic cloves, roughly chopped

3 birds’ eye chillies, roughly chopped

1 large yellow chilli, roughly chopped

2 tbsp vegetable oil or the rendered fat from the pork belly

200g (7 oz) skinless pork belly, sliced into thin strips

1 cup sliced Asian greens e.g. Chinese broccoli, Chinese kale, pak chok, bok choy

300g (10.5 oz) fresh rice noodles*

4 tbsp oyster sauce

1 tbsp fish sauce

1 tsp dark soy sauce

1 ½ tsp white sugar

1 heaped cup Thai holy basil*

Steps

Use a mortar and pestle to pound the garlic and chillies to a rough paste.

Heat the oil or pork fat in a wok or frying pan over medium-high heat. Add the chilli paste and stir-fry for 30 seconds. Add the pork and stir-fry until almost cooked. Add the Asian greens and stir-fry for another 1 minute or until greens are tender and pork is cooked. Add the noodles, oyster sauce, fish sauce, dark soy sauce and sugar. Stir-fry until well combined.

Turn the heat off and toss through the basil. Serve warm.

Note Icon

Notes:

– You can use Thai basil or regular Italian as a substitute for the Thai holy basil

– Cooked spaghetti, dried rice noodles or cooked egg noodles can be used here too.

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Yakisoba (Japanese Stir-fried Noodles)

Stir-fries

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