BBQ Belly Pork with Noodles

Try this mouth-watering crispy pork belly & noodle recipe for an easy way to enjoy pork that tastes delicious!  Make sure to use Lee Kum Kee Soy Sauce to make this dish taste sensational!
Servings: 4 yield(s)
Prep Time: 15 mins
Cook Time: 70 mins
Total Time: 85 mins
    For the belly pork
  • 8 belly pork (slices)
  • 2 tbsp olive oil
  • 1 onion (peeled & cut into wedges)
  • freshly ground pepper
  • For the belly pork BBQ sauce
  • 75 ml dry white wine
  • 75 ml Lee Kum Kee dark soy sauce
  • 2 garlic cloves (peeled & crushed)
  • 1 tbsp light brown sugar
  • 1 heaped tsp ground ginger
  • 1 heaped tbsp tomato puree
  • For the noodles
  • 1 tbsp sesame oil
  • 1 large red pepper (de-seeded & sliced)
  • 3 spring onions (sliced)
  • 1 red chilli (de-seeded & sliced)
  • 150 g beansproats
  • 300 g medium egg noodles
  • 1 handful fresh coriander leaves (finely chopped)
  • For the sauce
  • 2 tbsp Lee Kum Kee Double Deluxe soy sauce
  • 2 tbsp oyster sauce
  • 1 tbsp rice vinegar
  1. For the belly pork, preheat the oven to 200°C/Fan 180°C/Gas mark 6
  2. Rub the belly pork in oil and season with pepper. Place the onions in a roasting tin and place the belly pork on top. Bake in the oven for 30 minutes.
  3. Meanwhile, mix all the BBQ sauce ingredients in a bowl.
  4. After the belly pork has cooked for 30 minutes pour away any oil and pour over the sauce. Now cook for a further 30 minutes, basting the pork frequently. Remove from the oven, cover with foil and set aside, reserving the sauce and onions from the roasting tin.
  5. Heat a large frying pan or wok and add the sesame oil to the pan and stir-fry the pepper, spring onions and chilli for 2-3 minutes. Add the beansprouts and half the chopped coriander for the last 30 seconds. Remove the vegetables and set aside.
  6. For the sauce, add the reserved BBQ sauce, soy sauce, oyster sauce and rice vinegar to the wok and allow to reduce to a syrupy glaze.
  7. Blanch the noodles in the boiling water for about 3-4 minutes, until tender but still retaining a slight bite, then drain and immediately add to the wok toss through the sauce and then add the vegetables to warm through. Divide equally among serving bowls.
  8. Slice the pork belly and serve with the noodles with a sprinkling of coriander. Enjoy!
Recipe Notes

  • I have been commissioned by Lee Kum Kee to create this recipe and share this blog post with you here on my website. All thoughts and opinions are my own and I only endorse products I genuinely would recommend to you.
  • Lee Kum Kee products are available from all the major supermarkets and will provide the best flavours to your recipes. #soysenses