Sticky pork belly with crisp fried prawns
Sweet Chilli Sauce
Ingredients required for this recipe:
1.5 kg pork belly
2 star anise
1 1/2 teaspoons fennel seeds
1 1/2 teaspoons crushed garlic
1 tablespoon fish sauce
1 1/2 tablespoons Trident Sweet Chilli Sauce
400g Trident Hokkien Noodles (2x200g packs)
16-24 peeled prawns, tails on
2 teaspoons Red Curry Paste
1/2 cup corn flour or potato starch
2 cups oil, for deep frying
1 tablespoon sesame oil
2 bunches baby bok choy or pak choi, halved lengthwise
Stir-Fry Oyster Sauce
Preheat oven to 180°C.
Crush spices and mix with 1/2 teaspoon salt and pepper, garlic, fish sauce and Trident Sweet Chilli Sauce. Spread evenly over pork.
Place in lightly oiled oven dish, cover with foil and cook for 1 1/4 hours to 1 1/2 hours.
Uncover, increase heat to 240°C and brown pork for 10-15 mins.
Season prawns with curry paste and coat with cornflour/potato starch.
Heat oil in wok to hot and deep fry prawns to golden, then set aside on a paper towel. Drain the oil and wipe out the wok.
Heat sesame oil in wok and stir-fry greens for 30 secs. Add 2 tablespoons water, cover and cook for 2 mins.
Add Trident Hokkien noodles to wok with Oyster Sauce, stir-fry for 1 minute.
Cut pork into squares and serve over noodles and vegetables, top with golden prawns.
Add cherry tomatoes to garnish, if desired