Wicklewood’s Chinese Style Pork Belly (Gf)

Name: Wicklewood’s Chinese Style Pork Belly (Gf)
Prep time: 10 min
Cook time: 3 h
Total time: 3 h 10 min
Yield: 6-8 serving(s)
Ingredients: 14.79-29.58 ml olive oil; 1814.36 g pork belly, cut into strips; 2 onions, finely chopped; seasoning; 7 fluid ounce dry sherry; splash rice wine vinegar; 2 oranges, juice of; 3 star anise; 4 inch gingerroot, peeled and finely grated; 0.25 ml five-spice powder; 946.38 ml vegetable stock; 14.79 ml tamari; 453.59 g soba noodles; knob butter; handful of fresh flat leaf parsley

Submitted by WicklewoodWench

"A delicious addition to any Chinese banquet, egg noodles can replace soba noodles, however, the buckwheat noodles are far safer for coeliacs than egg noodles which can contain wheat"

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Ready In:: 3hrs 10mins
Ingredients:: 15
Serves:: 6

ingredients

14.79-29.58 ml olive oil
1814.36 g pork belly, cut into strips
2 onions, finely chopped
seasoning
7 fluid ounce dry sherry
splash rice wine vinegar
2 oranges, juice of
3 star anise
4 inch gingerroot, peeled and finely grated
0.25 ml five-spice powder
946.38 ml vegetable stock
14.79 ml tamari
453.59 g soba noodles
knob butter
handful of fresh flat leaf parsley

directions

heat 1 tablespoon oil in a large cast iron pan add the pork and cook over a high heat for 3-5 mins on each side, remove and set aside.
Heat the remaining oil, add the onions and cook over a low heat for 5-8 mins, season.
Raise the heat and add the sherry, and rice wine vinegar and allow boiling for 5 mins until alcohol evaporates.
add the orange juice, star anise,ginger,fivespice,stock and soy and stir well.
return the meat to the pan bring to the boil then cover with the lid and put in the oven to cook for 2 1/2.
Check occasionally and add a little hot water if looking dry.
Remove the meat from the pan with a slotted spoon and cut off any excess fat.
Chop into bite sized pieces and return to the pot.
Cover with a lid while preparing noodles.
Add the noodles to a pan of boiling water and cook for 8-10 mins or until soft.
Drain well and transfer to a shallow serving bowl.

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RECIPE SUBMITTED BY

WicklewoodWench

hanley swan, 0

<img title=...and src=http://img151.imageshack.us/img151/3818/dscf2137t.jpg alt=width=491 height=640 /> ...and so the wench,the maid and the village idiot lived happily ever after. I have always loved my food (not just my own but anyone's who offered it to me),,,  then five years ago I was diagnosed with ceoliacs disease and all notion of ever having my favorite foods again went out the window. However, nessesity really is the mother of invention; instead of feeling sorry for myself and my dietry limitations,,,I got creative. I am in the process of starting my own business, which initially was exclusively targeted at ceoliacs, but thanks to my new husband and his diabetes, we hope to create food that is not only gluten free and sugar free or low carb, but will also cater for those amongst us with a whatever attitude to healthy food...Yes I do have one left at home,,bring on the empty nest. The other man in my life <img title=The src=http://img577.imageshack.us/img577/5314/file4226.jpg alt=width=320 height=213 />

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