Pork Belly Skewers with Noodle and Vegetable Stir Fry

Prep Time: 30 mins
Chill Time: Min 2 hours or overnight night
Cook Time: 30 hours
Serves: 4

Ingredients:

Pork Skewers

1kg skinless pork belly

8 metal skewers

Marinade

¼ cup soy sauce

2 Tbsp hoisin sauce

1 Tbsp honey

1 Tbsp sesame oil

1 Tbsp rice wine vinegar

2 garlic cloves, finely grated

3 cm piece fresh ginger, finely grated

1 tsp Chinese five-spice

Noodle stir-fry

400 g fresh hokkien noodles

1 Tbsp vegetable oil

1 red capsicum, thinly sliced

1 green capsicum, thinly sliced

1 bunch broccolini, chopped into thirds

150 g snow peas

3 spring onions, sliced

2 Tbsp soy sauce

1 Tbsp hoisin sauce

1 Tbsp sesame oil

Method:

Pork Belly Skewers

1. Cut the pork belly into approximately 3 cm squares.
2. Combine the marinade ingredients in a large bowl. Reserve a few tablespoons of the marinade in a separate clean bowl for glazing. Add the pork belly and toss until evenly coated. Cover and refrigerate for at least 2 hours, or overnight.
3. Preheat the barbecue to medium-high heat. Thread the pork belly pieces tightly onto the metal skewers. Cook the skewers for approximately 15–20 minutes, turning regularly, until caramelised and cooked through. Brush with the reserved marinade during the final few minutes of cooking. Remove from the barbecue and rest for 5 minutes.
4. Meanwhile, prepare the noodles according to the packet instructions and drain.
5. Heat the vegetable oil in a wok or large frying pan over high heat. Add the capsicum, carrot, broccolini and snow peas. Stir-fry for 3–4 minutes, or until just tender.
6. Add the noodles, spring onions, soy sauce, hoisin sauce and sesame oil. Toss over high heat for another 2–3 minutes, until the noodles are hot and evenly coated.
7. Serve the Pork Belly Skewers with the Noodle and Vegetable Stir Fry.