Vermicelli with pork belly, gai larn, cashews and chilli

Babiche Martens

Ingredients

1 kg	Pork belly, boned (Main)
3 cloves	Garlic
1 Tbsp	Soy sauce
300 g	Vermicelli
1 bunch	Gai lan, sliced
2 tsp	Sesame oil
1 cup	Chicken stock
1 tsp	Sugar
¼ cup	Shaoxing rice wine
2 Tbsp	Roasted cashew nuts, chopped
2	Red chillies, chopped
1	Spring onion, sliced

Directions

1. Either prepare the pork yourself or buy it from an Asian grocer. To prepare it yourself, score the skin with a very sharp knife.
2. Boil a large pot of water then blanch the pork for 4 minutes. Remove and let dry.
3. Mix the finely diced garlic and soy together and rub on the underside of the pork. Rub the salt into the skin.
4. Preheat the oven to 250C. Sit the pork on a rack in a baking dish with the skin side up. Roast for 20 minutes then reduce the temperature to 200C. Cook for a further 30 minutes. Let cool then slice.
5. Put the vermicelli and gai larn into a large bowl. Pour over enough boiling water to cover. Leave for 10 minutes then drain.
6. Combine the sesame, stock, sugar and wine (shao hsing). Simmer together for 5 minutes.
7. Place the noodles and greens into bowls. Add slices of pork, spoon over the sauce then add enough cashews, chilli and spring onion to taste.