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.
Jamie Cooks Spring
By Jamie Oliver
Just Added
Sticky noodles, steamed greens & fragrant herbs
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.
Recipe From
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
If you’re using forced rhubarb, you may need less honey in your marinade.
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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