CDWM SA - Ep.2 - JC - Main

JC's Crispy Pork Belly Squares with Julienne Veg, Odon Noodles & Thai Broth


Serves: 6 people

Preparation time: 6 hrs

  • 2kg pork belly
  • 2 x 500g lard
  • 1 pkt odon noodles
  • 1 pkt (80g) baby carrots
  • 1 pkt (80g) sugar snap peas
  • 1 pkt (80g) baby marrow
  • 8 bird's eye chillies
  • 300g ginger, fresh
  • 2 sticks lemon grass
  • 2 limes
  • 150g palm sugar
  • 150ml fish sauce
  • 3 litre water
  • 400g chicken backs
  • 150m dark soya sauce
  • 2 eggs
  • 1 pkt coriander leaves, fresh

Preparation method

  • Chop chicken backs, lemon grass, chilli and ginger. Add lime juice, fish sauce, palm sugar, water and allow to boil for 2 hrs.
  • Prepare odon noodles and cut julienne veg.
  • Strain stock and clarify, place back in pot for warming later. Soya sauce and coriander will be added later.
  • Score fat of pork belly in a criss-cross pattern. Season with salt, pepper and crushed coriander corns.
  • Place fat-side up on a baking tray and completely cover with layers of lard.
  • Cover with foil and cook for 5-6 hrs. Remove and place between layers of wax paper and two cutting boards with a weight on top for 12 hrs.
  • Cut belly into squares and sprinkle fat side with salt. Fry in a griddle pan until crunchy crackling appears.
  • Place noodles in bottom of large serving bowl and garnish with julienne veg and squares of belly, broth is served on the side for pouring over.