 |
| ||||||||
200g (7 oz) pork belly
1 tbsp vegetable oil
100g (3.5 oz) bacon, diced
150g (5 oz) peeled prawns
1 tsp shrimp paste (optional)
400g (14 oz) cooked hokkien noodles
1 tbsp dark soy sauce
3 tbsp light soy sauce
½ cup chicken stock
2 tsp cornflour, mixed with 3 tsp of water
1 cup finely shredded cabbage
1 cup finely sliced bok choy
Garlic marinade:
3 garlic cloves, finely grated
1 tbsp light soy sauce
1 tbsp oyster sauce
1 tsp sesame oil
1 tsp cornflour (cornstarch)
Prepare the pork belly, but cutting it into 3cm wide strips. Remove the skin (check out my video recipe for tips on how to do this). Then thinly slice the pork. Place pork in a large bowl along with the garlic marinade ingredients and mix until well combined. Set aside until ready to cook.
Heat the vegetable oil in a wok over high heat. Add the bacon and cook for 2 minutes until crispy. Add the shrimp paste and stir-fry until just dissolved. Then add the marinated pork and stir-fry for another minute. Then add the prawns and stir-fry for another 3-4 minutes or until pork and prawns are just cooked. Add the cabbage and bok choy and stir-fry for another minute. Now toss through the noodles, dark soy sauce, light soy sauce, chicken stock and the cornflour mixture. Stir-fry for another minute or until sauce has thickened slighty.
Remove from heat and serve.
