Pork Belly Braised Noodles

• 100 g pork belly

• 200g e-fu noodles (fresh egg noodles)

• 6 large dried shiitake mushrooms

• 50g enoki mushrooms

• 50g shimeji mushrooms

• 2 spring onions

The Sauce

• 1 tbsp light soy sauce

• 1 tsp dark soy sauce

• 1 tbsp oyster sauce

• 1 tsp sesame oil

• 200ml chicken stock

• 1 tsp sugar

• ½ tsp black pepper

• Blanch the pork belly for 10-15 minutes. Let it cool and slice it into 2-3mm slices.

• Soak the shiitake mushrooms in boiling water for 5 minutes.

• In a mixing bowl mix the sauce ingredients and set aside.

• In a wok on medium heat, add a tablespoon of oil. Fry the pork belly slices for a couple of minutes until golden brown. Set aside.

• Cook the fresh mushrooms for 2 minutes before adding the shiitake mushrooms, add the sauce ingredients and bring to a vigorous boil before adding the pork belly slices and boil for an extra 5 minutes. Using a slotted spoon, take the mushrooms and pork belly slices out of the sauce and set aside.

• Blanch the noodles in the sauce for 2 minutes, until soft but al dente. Drain the noodles using a slotted spoon and set aside on your serving platter.

• Bring the mushrooms and pork belly slices back into the wok, add an extra teaspoon of dark soy sauce and boil for 2 more minutes. Ladle the mushrooms, pork belly and sauce on top of the noodles, garnish with spring onions and enjoy