pork

my favorite hot and sour rhubarb and crispy pork with noodles

method

This recipe was a total experiment, and I was so pleased that it worked! I wanted to use the acidity and flavor of the rhubarb to produce an incredible sauce in which to stew that tough old bit of pork, the belly, until deliciously tender. The pieces of pork were then wok-fried until crisp and served with the rhubarb sauce and some simply cooked noodles – bloody hell, what a dish! It’s a winner.

PS You should be able to get hold of interesting cresses at any good supermarket.

Preheat the oven to 180°C/350°F/gas 4. Place the pork pieces in a roasting tray and put to one side. Chuck all the marinade ingredients in a food processor and pulse until you have a smooth paste, then pour all this over the pork, adding a large wineglass of water. Mix it all up, then tightly cover the tray with tinfoil and place in the preheated oven for about an hour and 30 minutes, or until the meat is tender, but not coloured.

Pick the pieces of sauce out of the pan and put to one side. The sauce left in the pan will be deliciously tasty and pretty much perfect. However, if you feel it needs to be thickened slightly, simmer on a gentle heat for a bit until reduced to the consistency of ketchup. Season nicely to taste, add a little extra soy sauce if need be, then remove from the heat and put to one side.

Put a pan of salted water on to boil. Get yourself a large pan or wok on the heat and pour in a good drizzle of groundnut or vegetable oil. Add your pieces of pork to the wok and fry for a few minutes until crisp and golden. (You might need to do this in two batches.) At the same time, drop your noodles into the boiling water and cook for a few minutes, then drain most of the water away. Divide the noodles into four warmed bowls immediately, while they’re still moist.

What I love most about this dish is the contrast between the flavors going on in it: from the simple, plain noodles to the zinginess of the spicy rhubarb sauce and the beautifully crispy, yet melt-in-your-mouth pork. To finish, spoon over a good amount of rhubarb sauce. Divide your crispy pork on top, and add a good sprinkling of spring onions, chilli, cresses and coriander. Serve with half a lime each – perfect.

• from Jamie at Home

ingredients

• 1kg pork belly, the best quality you can afford, boned, rind removed, cut into 3–4cm cubes
• sea salt and freshly ground black pepper
• groundnut or vegetable oil
• 375g medium egg noodles
• 4 spring onions, trimmed and finely sliced
• 1 fresh red chilli, deseeded and finely sliced
• 2 punnets of interesting cresses (such as coriander, shiso or basil cress)
• a bunch of fresh coriander
• 2 limes

for the marinade
• 400g rhubarb
• 4 tablespoons runny honey
• 4 tablespoons soy sauce
• 4 garlic cloves, peeled
• 2 fresh red chillies, halved and deseeded
• 1 heaped teaspoon five-spice
• a thumb-sized piece of fresh ginger, peeled and chopped

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tried this recipe or a similar one? share your tips...

1. by Mark on Sat 10 Mar 2012 @ 17:06

Can anyone advise how long I should cook the pork for if making enough for 2 people? I got 600g of pork so should I just halve the time?

2. by Babikam on Tue 20 Dec 2011 @ 05:12

This recipe serves 4. It all sounds really weird..but it is simply amazing!

3. by Kllaire on Mon 28 Nov 2011 @ 21:31

omg! I hate rhubarb, I don't like pork and I clicked on this last night by accident, but it looked so pretty I had to try it - this is the first Jamie Oliver recipe I have tried and it was absolutely bloody amazing!!!! Jamie you have completely converted me. The rhubarb and pork and infusin of flavors is delicious. I have never been able to make this kind of dish before, but I can't wait to invite friends over for it. The only thing I did different (due to reading all the comments on here )... was not add the water until the end.. I pured a little hot water from the kettle over it all at the end, gave it a good stir round, then took the meat out - that way I could add as much water (or as little) as I wanted. Truly genius xx

4. by stephanie on Thu 04 Aug 2011 @ 11:42

Help? How many does this serve anyone know?? x

5. by Nick on Tue 10 May 2011 @ 18:59

"place in the preheated oven for about an hour and 30 minutes" 30 minute meals love it!!

6. by clair on Mon 09 May 2011 @ 14:55

totally fantastic recipe! as it's also in season... i also add some purple sprouting broccoli to the wok with the pork. delish....!

7. by DanielHarragon on Wed 10 Feb 2010 @ 06:13

Nice i love the look and sound of this dish it's not something you would excpect(Rubarb) but could work and for you as the best chef it must work! thanks will try this

8. by Layla on Sun 07 Feb 2010 @ 20:34

This is one of favorite recipes! In reply to the above, i tend to wipe any excess sauce off; & shred the pork (as you would crispy duck) before frying- & does go really crispy & lush.

I always ask the butcher to remove the rind- they make a much better job of it than I could, & save a job.

I also tend to thicken the sauce for a while, as it's always runny.

I add a few extra chilli's too, making it rather spicy :)

The dish works so well- the pork is tender, yet crispy; the sauce is tangy & spicy; & the fresh extras added on top as to an amazing texture. It really is lovely- give it a try!

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