Pork Belly with Egg Noodles and Prawns

Created by Zac Nicholson

Head Chef of Hazel Restaurant

Ingredients

• City Larder Pork Belly 1, cut into 2cm chunks

• Prawns 250g, chopped

• Garlic 4 cloves, finely chopped

• Pork or chicken stock 2L

• Choy sum 1 bunch, roughly chopped

• Eggs 2, lightly beaten

• Thick egg noodles 500g

• White pepper ½ tsp

• Smoked paprika 1 tbsp

• Corn flour 1 tbsp mixed with ¼ cup water

TO SERVE

• Fish sauce 1 tsp

• Black vinegar 1 tsp

• Soy sauce 1 tsp

Method

1. Heat vegetable oil in a large pot and fry garlic quickly.

2. Add pork belly ( option to remove skin to crisp separately directly in a hot pan) and prawns and cook for a couple of minutes.

3. Add stock and bring to the boil. Whisk in the eggs and corn flour mixture.

4. Add choy sum, pepper and noodles. Bring to boil and remove from the heat.

5. Put 1 tsp of fish sauce, black vinegar and soy sauce into each bowl and serve. Add some crispy chilli in oil if you like a bit of spice.