LOCAL CHEF RYAN BROKENBROW'S RECIPE
Pork Belly Thai Noodle Broth
Serves 2 20 minutes
Flavoursome, aromatic and filling. This dish is full of Umami and super quick and easy to make!
Ingredients
- 1 x 390g Pack Sliced Pork Belly
- 1 tbsp x Blue Dragon Thai Green Curry Paste (or similar, red can also be used)
- 100g x Tender stem Broccoli
- 1 x Pack Amoy Noodles
- 4 x Spring Onions
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First, you want to cut the pork belly into strips. Then gently fry it on a medium heat with a little bit of oil.
Then, in a separate pan, pour in 1 litre of boiling water and then add the curry paste and whisk for a few seconds.
Once mixed together, add in the tender stem broccoli for 2 – 3 minute and then add the noodles and cook for a further 2 – 3 minutes.
Thinly slice your spring onions.
Add your tender stem and noodle broth to a bowl and top with the cooked pork belly strips.
Garnish with the sliced spring onion and a little bit of chilli from the Blue Dragon kit and Enjoy!
