Pork and cucumber noodle salad

• Meat

  • 500 g Pork belly

• Produce

  • 1 Chilli
  • 100 g Fermented black beans
  • 2 cloves Garlic
  • 2 slices Ginger
  • 1 Lebanese cucumber
  • 2 handfuls Shallots

• Canned Goods

  • 1 cup Pork or chicken stock

• Pasta & Grains

  • 300 g Wheat noodles, fresh

• Baking & Spices

  • 1 tsp Caster sugar

• Oils & Vinegars

  • 2 tbsp Peanut oil
  • 1 tbsp Sesame oil

Found on nonnascooking.com

Description

Directions

• 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.
• Note
• • Fermented black beans are available at most Asian food stores.