Brisbane-based chef Tony Ching learnt this simple pork and noodle recipe from his mother. The leftovers are also delicious the next day, served cold, with Chinese mixed pickles (ginger, carrot, garlic) and beans.
Quick, delicious and easy to prepare, it's sure to become a midweek favourite.
- 500 g pork belly, skin removed
- 100 g fermented black beans (see Note)
- 1 Lebanese cucumber
- 300 g fresh wheat noodles (see Note)
- 1 tbsp sesame oil
- 2–3 tbsp peanut oil
- 2 cloves of garlic, thinly sliced
- 2 slices of ginger, bruised with side of cleaver
- 1 cup pork or chicken stock, or water
- 1 tsp caster sugar, or to taste
- 2 handfuls chopped shallots (green onions)
- chilli, mixed Chinese pickles (carrot, pickled garlic, ginger), or steamed beans, optional to serve
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
The following recipe has been tested and edited by SBS Food and may differ slightly from the podcast.
Using a cleaver, chop pork belly until finely minced. Soak fermented black beans in 1 cup water (or pork or chicken stock, if available), drain then roughly mash with a fork.
Peel and shred the cucumber into long strips, stop shredding before getting to the seeds. Sprinkle with some salt and leave for 10 minutes. Drain and set aside.
Fill a large saucepan with water and bring to the boil over high heat. Salt to taste, then reduce heat to a simmer. Add the noodles and cook until just tender. Drain and refresh with cold water. Drain again, add sesame oil and toss to prevent them from sticking together.
Meanwhile, heat 2-3 tbsp peanut oil in a wok over high heat. Add the garlic and pork belly, and stir. Once the garlic starts to brown and the pork changes colour, add the black beans, ginger, stock and stir, add sugar to taste. Allow the ingredients to sizzle, until reduced to a moist, but thickened consistency. Add shallots to the wok for the finishing touch.
Divide the drained noodles among plates, add the black bean pork mince and drained shredded cucumber as garnish or mix together as salad. Serve with Chinese pickles or steamed beans.
• Fermented black beans are available at most Asian food stores.
Photography by Alan Benson. Styling by Michelle Noerianto. Food preparation by Nick Banbury.