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Korean inspired with my little twist! Definitely give this one a try!

Okay so this ‘recipe’ was actually me improvising and using some ingredients I bought in China town, I didn’t plan to post a recipe but due to the requests… gotta give the people what they want right? :p

I know it looks daunting and a lot but I promise most of the hard work is in the prep and it’s just about working quickly with high heat. I used my special electric grill for this but feel free to use a wok or large frying pan. I’ve also tried put down measurements as best as I can but please adjust to your own taste!

Here is what you’ll need:

• Sliced pork belly (Of course chicken, beef, shrimp or tofu can be used!) 
• Udon noodles( you can use egg noodles) 1 serving 
• Mixed bell peppers - sliced into thin strips
• 1 medium onion - sliced
• Minced ginger and garlic - 2tbspn 
• Bean sprouts- loads! (They shrink down into nothing)
• Shimeji mushrooms (they’re super easy to find now on most Asian supermarkets) - a handful pulled apart 
• 3 spring onions sliced diagonally 

Pork Belly Marinade:

• Dark soy sauce 
• Light soy sauce 
• Mirin (Japanese cooking wine, optional)
• Sambal (chilli and garlic paste) 
• Honey  
• Garlic and ginger powder 
• Chilli flakes (to taste)
• Vegetable oil- 1 tbsp

Cooking Sauce seasoning:

• Light soy sauce 
• Dark soy sauce 
• Oyster sauce
• Sugar 
• Chilli (to taste)
• Salt and pepper to taste.

Instructions:

1. In a bowl mix together the pork belly marinade and stir until the honey is dissolved. 
2. Make sure your pork belly is washed and completely dry. 
3. Pour on the marinade and massage well, you can marinate this overnight if you like but I was impatient and only waited 30 minutes 
4. Parboil your noodles, drain, rinse and set aside. 
5. Heat a little oil in the pan and cook the pork on a medium heat, turning over every 30secs to a minute ensure its cooked thoroughly. This should take about 15-20 mins, once they’re a good colour and cooked through, put them in a plate and set aside. 
6. ** don’t be alarmed if the pork looks dark, that’s caused by the caramelisation of the honey we put in the marinade. Just turn down the heat if it gets too smokey!**
7. Place the garlic and ginger in the same pan (do not clean out the pan! That’s flavour you’ll be washing away) and stir fry  
8. Add in the onions and carrots and stir well until the ginger and garlic are fragrant. Season with salt and pepper 
9. Add the peppers and mushrooms and continue to stir fry 
10. Now add your noodles and seasoning sauce and stir thoroughly. (This is where it’s best to test your wok flipping skills) 
11. Let the liquid cook down a bit and thicken then add the bean sprouts 
12. Continue to stir and taste for seasoning. Always taste and adjust!
13. Turn off the heat and fold in the green onion slices. 
14. Serve the BBQ pork on top and enjoy!

Thank you for visiting my blog, I’d love to hear from you! Feel free to leave a comment, send me an email, or find me on Instagram at FoodwithDom

…And if you make this recipe… Let me know how it turns out or take a picture, Share it on Instagram with the hashtag #foodwithdom xx