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A plate of hot ’n’ sour rhubarb with crispy pork, noodles and steamed greens

Hot ’n’ sour rhubarb with crispy pork

Sticky noodles, steamed greens & fragrant herbs

A plate of hot ’n’ sour rhubarb with crispy pork, noodles and steamed greens

1 hr 50 mins
Not Too Tricky

serves 6

About the recipe

I’m combining the beautiful tart tanginess of rhubarb with the sweet and salty flavours of soy sauce, honey and Chinese five-spice to create a gorgeous sticky sauce. It’s giving hoisin vibes, but rhubarb-style. Paired with crispy pork belly, soft silky noodles and lovely steamed greens, it’s an absolute joy.


nutrition per serving

Calories

g

Fat

g

Saturates

g

Sugars

g

Salt

g

Protein

g

Carbs

g

Fibre

of an adult’s reference intake


Recipe From

Jamie Cooks Spring

Jamie Cooks Spring

By Jamie Oliver

Ingredients

1.2kg higher-welfare pork belly, bone out, rind and most of the fat removed

groundnut or vegetable oil

4 nests of medium free-range egg noodles (375g total)

500g seasonal greens, such as spinach, spring greens

4 spring onions

1 bunch of mixed herbs, such as coriander, mint, basil (30g)

MARINADE

400g rhubarb

4 cloves of garlic

5cm piece of ginger

2 fresh red chillies

1 heaped teaspoon Chinese five-spice

4 tablespoons runny honey, plus extra for drizzling

2 tablespoons low-salt soy sauce

1 tablespoon sesame oil

Top Tip

If you’re using forced rhubarb, you may need less honey in your marinade.

Method

  1. Preheat the oven to 180°C/350°F/gas 4.
  2. Score the pork fat in a crisscross fashion, then cut into 3cm pieces and place in a roasting tray.
  3. For the marinade, remove and discard any leaves from the rhubarb, set one stick aside, then roughly chop the rest and place in a blender. Peel the garlic and ginger, halve and deseed the chillies and add to the processor with the remaining marinade ingredients. Pulse until smooth.
  4. Pour the marinade over the pork and massage it in, then add a mug of water and tightly cover the tray with tin foil. Roast for 1 hour 30 minutes, or until the meat is tender, but not coloured.
  5. Once the pork is done, finely slice the remaining stick of rhubarb and place in a large non-stick frying pan on a medium heat with a drizzle of honey. Cook for a few minutes, or until golden, stirring occasionally, then tip into a bowl and set aside, leaving the pan on the heat.
  6. Carefully remove the foil from the tray, then use tongs to transfer the tender pork into the frying pan, leaving the sticky sauce behind. Cook for 5 to 10 minutes, or until crisp and golden (you may need to do this in batches).
  7. Cook the noodles according to the packet instructions, steaming the greens in a colander on top of the pan for 5 minutes, or until tender.
  8. Trim the spring onions and finely slice with the herb leaves. Drain the noodles, and toss in the roasting tray until coated in the lovely sauce.
  9. Divide the greens and noodles between serving dishes, top with the sizzling crispy pork and spoon over any remaining sauce. Sprinkle over the spring onions, herbs and pan-fried rhubarb, and serve.

If you want to remove the thin layer of fat that sits on the sauce after cooking, lay a piece of kitchen paper over the top, let it soak it up, then remove.

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