Stir-fried lean pork belly pieces with colorful noodles

Ingredients for 2 servings:

• 200 g pork belly, skin and fat removed
• 3 Pepper, red, long, hot, dried
• 1 tbsp hoisin sauce
• 6 g papaya pulp, pureed, frozen
• ½ tsp baking powder
• 1 tsp, leveled red pepper, freshly ground
• 30 g onion(s), red, small
• 10 g garlic clove(s)
• 15 g ginger
• 2 small spring onions
• 60 g leaf spinach, only the stems
• 2 Pepper, red, long, mild
• 30 g mung bean sprouts
• 350 g water
• 8 g vegetable stock powder
• 120 g Chinese egg noodles, dried in bars
• Cooking water (from the pasta)
• 1 tbsp tomato ketchup
• ½ tsp tapioca flour
• 2 tbsp rice wine, clear, yellow
• 3 tbsp sunflower oil
• 1 tbsp sesame oil, dark
• 2 tsp, sifted sesame seeds
• 2 tbsp peanuts, blanched, roasted, salted
• n. B. flowers and leaves

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 40 minutes

The spicy pieces of meat provide a flavorful counterpart to the noodles. Recipe from Hunan, China.

Cut the thawed (if frozen) meat across the grain into 7 mm thick slices (best used with a bread and sausage slicer). Cut the long pieces to about 4 cm. Cut the dried peppers crosswise into approximately 2 cm long pieces using scissors and set aside. Mix the remaining marinade ingredients until smooth and marinate the meat pieces for 1 hour at room temperature. Then strain and drain well. For the vegetables, peel the onions, garlic cloves, and ginger and chop into small pieces. Rinse the remaining vegetables and shake dry. Cut the spring onions crosswise into approximately 5 cm long pieces and quarter them lengthwise. Remove the stems from the spinach and use the leaves for another purpose. Halve the peppers lengthwise, remove the seeds, remove the pinkish membranes, and cut crosswise into thin strands. Sort the mung bean sprouts and use them whole. Bring the water for the noodles to a boil and dissolve the vegetable stock in it. Add the noodles and cook al dente according to the package instructions. Strain, reserving the noodles and stock. Mix all the ingredients for the sauce together and set aside. Heat a wok until very hot, add 2 tablespoons of the sunflower oil and bring to a very high heat. Add the dried pepper pieces and fry until blackened. Add the meat pieces and stir-fry for 90 seconds. Remove them from the wok with a slotted spoon along with the peppers, drain into the wok, and keep warm. Add the remaining sunflower oil to the wok and reduce the heat slightly to low. Add the onions, garlic cloves, and ginger and stir-fry for 30 seconds. Add the spring onions, spinach stems, and peppers and stir-fry for 30 seconds. Add the noodles along with the mung bean sprouts and stir-fry for 1 minute. Deglaze with the sauce, simmer for 1 minute, and drizzle with sesame oil. Divide the meat pieces and colorful noodles among serving bowls, garnish with sesame seeds, peanuts, and flowers and leaves, if desired. Serve and enjoy. Enjoy with a cold beer.