Spiced Rhubarb and Pork Belly Stir-Fry

Ingredients

• 400 g rhubarb, trimmed and sliced into 2cm pieces
• 600 g pork belly slices, skin removed, cut into 1cm stripsor use pork shoulder, thinly sliced
• 300 egg noodles, fresh or dried, cooked according to packetor use rice noodles for a gluten-free version
• 30 fresh ginger, peeled and finely grated
• 4 garlic cloves, finely sliced
• 3 tbsp dark soy sauce
• 2 tbsp light soy sauce
• 2 tbsp soft brown sugar
• 1 tsp Chinese five-spice powder
• 1 tbsp toasted sesame oil
• 2 tbsp groundnut oilor any neutral high-smoke-point oil
• 4 spring onions, trimmed and sliced on an angle
• 1 tbsp sesame seeds (optional)

Contains: cereals gluten, eggs, sesame, soya.

Method

1. Cook the noodles according to the packet instructions, drain, toss with a little sesame oil to prevent sticking and set aside.About 5 min
2. Mix together the dark soy sauce, light soy sauce, soft brown sugar and five-spice in a small bowl to make the sauce. Set aside.About 2 min
3. Heat a wok over the highest heat you have until smoking. Add the groundnut oil, then add the pork strips in a single layer. Leave them to sear without moving for 2 minutes until caramelised on one side, then stir-fry for a further 3 minutes until cooked through. Remove the pork to a plate.About 6 min
4. In the same wok, reduce the heat to medium-high and add the ginger and garlic. Stir-fry for 1 minute until fragrant and golden at the edges.About 1 min
5. Add the rhubarb pieces and pour over the sauce. Stir everything together and cook for 4–5 minutes, stirring occasionally, until the rhubarb has softened and broken down into a thick, glossy sauce.About 5 min
6. Return the pork to the wok and toss to coat in the sauce. Add the cooked noodles and toss everything together over the heat for 1–2 minutes until the noodles are heated through and well coated.About 2 min
7. Divide between four bowls, scatter over the spring onions and sesame seeds if using, and drizzle with the remaining sesame oil. Serve immediately.