Ingredients
2 tbsp rice bran oil
2 cloves garlic, minced
2 tbsp root ginger, minced + 3 slices
700 g pork belly, divided 8 even slices
2 star anise
Handful broccoli florets
3 baby bok choy, ¼ lengthwise
3 tbsp soy sauce
500 ml chicken stock
Zest & juice of 1 lemon
1 tsp SIDS CRAZY LEMON
½ cup edamame beans or peas
250 g udon noodles
Chilli oil, to serve
Sesame oil, for noodles
Directions
Preheat oven to 200°C. Mix oil, garlic, star anise and ginger in a bowl and let steep for 15 minutes. Place the pork in a roasting dish and brush on the ginger mixture. Season and sprinkle with SIDS CRAZY LEMON. Roast 40-45 minutes until pork is crisp and the fat has melted. Remove from oven and drain the fat.
Meanwhile, place the broccoli, bok choy, ginger slices, soy sauce, stock and lemon zest in a wok and boil for 2 minutes. Add the edamame and simmer 1 minute. Add lemon juice, mix well then taste and season.
Divide hot noodles among the serving plates, put vegetables on top and drizzle some cooking liquid. Slice pork diagonally and place on top. Serve with chilli oil on the side.
