Crispy Pork Belly Noodles by Nestornestoraschef

Ingredients

• 2 kg pork belly, skin-on
• 400 g egg noodles
• 4 tbsp soy sauce
• 2 tbsp sriracha sauce
• 1 tbsp honey
• 2 cloves garlic, minced
• 1 tbsp ginger, grated
• 1 tsp salt (for the skin)
• 1 tbsp vegetable oil

Instructions

1. Score the pork belly skin in a crosshatch pattern, rub with salt, and roast at 180°C (350°F) for 2 hours until the skin is golden and crispy.
2. Whisk together the soy sauce, sriracha, honey, garlic, and ginger in a small bowl to create the sauce over medium heat until heated through, about 5 min.
3. Cook the noodles in boiling water for 3-4 minutes until al dente, then drain well.
4. Heat vegetable oil in a large pan over medium-high heat, add the noodles, and toss with the prepared sauce until well coated and hot.
5. Slice the crispy pork belly into thick strips and serve directly over the bed of saucy noodles.