Vermicelli with pork belly, gai larn, cashews and chilli

Vermicelli with pork belly, gai larn, cashews and chilli. Photo / Babiche Martens

Serves 4-6

1kg pork belly, boned
3 cloves garlic, finely diced
1 Tbs soy sauce
1 Tbs salt
300g vermicelli
1 bunch gai larn, sliced
2 tsp sesame oil
1 cup chicken stock
1 tsp white sugar
1/4 cup shao hsing wine
2 Tbs roasted cashew nuts, chopped
2 fresh red chillies, sliced
1 spring onion, sliced

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 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.

5 Cook for a further 30 minutes. Let cool then slice.

6 Put the vermicelli and gai larn into a large bowl. Pour over enough boiling water to cover. Leave for 10 minutes then drain.

7 Combine the sesame, stock, sugar and wine. Simmer together for 5 minutes.

8 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.