Sat, 27 April 2024
INGREDIENTS:
500g cooked pork belly
Knob of butter
Pack of 5mm glass noodles or your own favourite
2 organic eggs to boil
1 small punnet beansprouts
1 carrot grated
4-piece spring onion finely chopped
200 g wakame seaweed salad that’s ready to eat, readily available
100 g pack fresh coriander
2 fresh chilli freshly sliced
For The Marinade:
100ml soy sauce
100 ml water
100 ml sesame oil
Pinch of chilli flakes
Small knob of ginger, grated
50 ml sweet chilli sauce.
METHOD:
1. Bring a pot of water to the boil and then turn down the heat and add a pinch of salt. Boil the
eggs for 6 minutes and immediately into cold ice water to stop them overcooking.
2. Peel the boiled cold eggs and place to marinate for 2 hours in the sonomono marinate or
overnight will turn the yolk more jelly like set also.
3. In a hot pan, add 2 tbsp. of vegetable oil and sauté the cooked pork for 2 minutes each side,
season well and set aside or if its sliced thinly the warm broth will warm the pork .
4. Follow the on-pack instructions to cook the noodles, strain and place into your serving bowl.
garnish the noodles with beansprouts and carrot salad, and wakame seaweed salad.
5. Then cut an egg in half and place onto each bowl followed by the warm pork ( tofu can be
used to be vegan ) and garnish with the chilli and coriander
Tue, 5 August 2025
Chef: Simon O'Connell
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