Garlic Pork with Apple Chutney Noodles.
I hate to say it but when we first started The Birds and the Teas two years ago we were thinking small.
We knew our chutneys were lovely dips and accompaniments to things but it wasnt until the very accomplished food blogger Conor Boffin turned his hand to using our chutneys in his meals that we started thinking about just how we could incorporate them into recipes. This Garlic Pork with Apple Chutney Noodles dish is absolutely delicious! While it may may make you wait a bit for the final product, the end result is too spectacular not to make the waiting time worth it. This recipe is taken from his amazing Food blog http://conorbofin.com/ we dare not change a word!
Check out the Complete recipe as well as the mouth watering preparation pictures at http://conorbofin.com/2013/11/19/well-hello-young-man-garlic-pork-with-apple-chutney-noodles/
- 2 kilo piece of pork belly (ribs in)
- 3 single bulb garlics or 2 bulbs of multi clove garlic (you know what I mean)
- 3 cm of ginger
- Dried noodles for four people
- 1 jar of apple chutney
- Salt and pepper to season
- A little oil
- Pour a kettle of boiling water over the skin of the pork.
- Pat it dry and score the skin through the fat in nice even lines, about 1cm apart. Do this in line with the ribs as it will make cutting it up far easier.
- Rub it all over with coarse salt and let it stand for half an hour.
- Meanwhile, chop the garlic and the ginger.
- Rub the chopped garlic and ginger into the pork, squeezing lots of it into the cracks in the skin.
- Turn the pork over and rub the underside with garlic and ginger.
- Wrap the pork in tinfoil and leave it in a cool place for a couple of hours.
- Take it out of the foil and put it in a roasting tin. Rub the skin with a bit of oil and then season with black pepper.
- Place the pork in a 230º C oven for 30 minutes.
- Turn the oven down to 200 and leave things alone for 50 minutes more.
- Bring a large pot of water to the boil and get the noodles cooked.
- Drain them and rinse with cold water. Put the chutney into a wok and heat it with three or four tablespoons of water (or chicken stock, if handy).
- Add the noodles, stir to coat with the sauce and warm them through.
- Take the pork out of the oven and let it rest for ten minutes.
- Cut the pork into nice, big, chunky pieces.
- Serve with the aromatic noodles and some suitable green veg.