Pork Belly Drunken Noodles | Marion's Kitchen
20 min·Thai
Pork Belly Drunken Noodles | Marion's Kitchen
Ingredients
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*
Instructions
3 steps
- 1
Use a mortar and pestle to pound the garlic and chillies to a rough paste.
- 2
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.
- 3
Turn the heat off and toss through the basil. Serve warm.
Progress
0 / 3 steps