Pork Belly Asia Style with Enoki Mushrooms and Sprouts

Served with wide Thai rice noodles. 

It is important to give the slices of pork belly a couple hours to soak up the marinate. I put them on the marinate at 9 AM and started them in a pan at 12:30. That gives the meat enough time to soak up some flavour.

After putting the pork belly with the marinate back in the fridge I went downtown to our large Asia Go supermarket to get some fresh produce. As always, more then that went in my shopping basket. But they did not have my fabourite Kimchi packs - so sad.

I wanted to buy some 10mm rice noodles. It took a while to find them and the right kind.

After that shopping done, I went grocery shopping for next week at a local discounter.

Marinate:

300 g pork bell in two slices

3 tbsp dark soy sauce, 2 tbsp brown sugar, 4 tbsp Teriyaki sauce, 2 tbsp Mirin, 2 tbsp rice vinegar

Ingredients:

100 g Enoki mushrooms, 100 g mungo beam sprouts, 2 spring onions, 3 cloves of garlic

1 tbsp oil, 150 ml water, 100 g wide Thai rice noodles, 4 tbsp Teriyaki sauce, 50 ml Shao Zing Rice wine

Parsley

Soak the noodles in cold water for 10 min. Use a kettle and boil water and soak the beans sprouts for 60 seconds.

In a little oil start the drained pork belly. Give it 6 min until it gets brown. Take it out and cut it in strips.

In the same pan toss in the noodles and add water to cook them a bit. They will soak up the liquid, so toss the marinate in and add a bit more water. Chop oniond and garlic and add to the noodles. 

Now in the the Enoki and sprouts and the meat. Give it a good stir. Add shao Zing rice wine and close the lid and cook for 5 more min or until the noodles are done. Add parsley and serve.