What are the main ingredients in Perfect Sweet ‘n Sour Pork Belly?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Sugar/Sweetener/Honey, Paper Towel

What is the nutritional information of Perfect Sweet ‘n Sour Pork Belly?

Calories: 934, Carbs: 84 grams, Fat: grams, Protein: 48.3 grams, Sugar: 27.1 grams, Salt: 937 grams

How do I prepare Perfect Sweet ‘n Sour Pork Belly?

NEVER SAY NO TO NOODLES: Bring a pot of salted water to boil for the noodles. Cook the noodles until al dente, 7-8 minutes. Drain and rinse in cold water. Toss through the soy sauce (to taste), cover to keep warm, and set aside. ACT CASHEWAL...: Place the chopped cashews in a deep pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside. CRISPY, PERFECT PORK: Return the pan to a medium-high heat. Pat the pork belly pieces dry with paper towel. When hot, add the pork pieces (the pork will render its own fat) and fry until crispy and cooked through, 4-8 minutes per side. Remove from the pan and drain on paper towel. STICKY & SATISFYING SUPPER: Serve up the soy-infused noodles and smother in sweet ’n sour pork. Scatter over the toasted cashews and the chopped coriander. Simply gorgeous, Chef! A LIL SWEET & A LIL SOUR: Return the pan to a medium-high heat with a drizzle of oil. When hot, add the onion slices. Fry until soft, 4-5 minutes (shifting occasionally). Add the grated garlic and fry until fragrant, 1-2 minutes (shifting constantly). Mix through the pineapple pieces, the sweet ’n sour sauce, and 40ml of a sweetener. Allow to come to the boil, then immediately remove from heat. Stir through the pork and chopped pepper until fully coated. Season.

What should be prepared from my kitchen to make Perfect Sweet ‘n Sour Pork Belly?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Sugar/Sweetener/Honey, Paper Towel

Perfect Sweet ‘n Sour Pork Belly

Name: Perfect Sweet ‘n Sour Pork Belly
Prep time: 20 min
Total time: 35 min
Yield: 4 servings
Ingredients: Oil (cooking, olive or coconut); Salt & Pepper; Water; Sugar/Sweetener/Honey; Paper Towel

There is nothing better than a warming bowl of crispy pork, sweet pineapple and juicy onions coated in a sweet ‘n sour sauce. Served over a base of egg noodles and topped fresh coriander – you’ll forget all about the cold weather outside!

Perfect Sweet ‘n Sour Pork Belly

with egg noodles & crunchy cashews

Hands on Time: 20 - 35 minutes

Overall Time: 35 - 55 minutes

Download the Recipe for 2

Ingredients:

Cashew Nuts
Egg Noodles
Fresh Coriander
Garlic Clove
Garlic Cloves
Low-Sodium Soy Sauce
Onion
Onions
Pickled Bell Peppers
Pineapple Pieces
Pork Belly Pieces
Sweet n' Sour Sauce

From your kitchen:

Oil (cooking, olive or coconut)
Salt & Pepper
Water
Sugar/Sweetener/Honey
Paper Towel

Photo of Perfect Sweet ‘n Sour Pork Belly

Serves 1

NEVER SAY NO TO NOODLES
Bring a pot of salted water to boil for the noodles. Cook the noodles until al dente, 7-8 minutes. Drain and rinse in cold water. Toss through the soy sauce (to taste), cover to keep warm, and set aside.
ACT CASHEWAL...
Place the chopped cashews in a deep pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
CRISPY, PERFECT PORK
Return the pan to a medium-high heat. Pat the pork belly pieces dry with paper towel. When hot, add the pork pieces (the pork will render its own fat) and fry until crispy and cooked through, 4-8 minutes per side. Remove from the pan and drain on paper towel.
A LIL SWEET & A LIL SOUR
Return the pan to a medium-high heat with a drizzle of oil. When hot, add the onion slices. Fry until soft, 3-4 minutes (shifting occasionally). Add the grated garlic and fry until fragrant, 1-2 minutes (shifting constantly). Mix through the pineapple pieces, the sweet ’n sour sauce, and 20ml of a sweetener. Allow to come to the boil, then immediately remove from heat. Stir through the pork and chopped pepper until fully coated. Season.
STICKY & SATISFYING SUPPER
Serve up the soy-infused noodles and smother in sweet ’n sour pork. Scatter over the toasted cashews and the chopped coriander. Simply gorgeous, Chef!

Egg Noodles - 1 cake
Low Sodium Soy Sauce - 10ml
Cashew Nuts - 10g
Pork Belly Pieces - 200g
Onion - 1
Garlic Clove - 1
Pineapple Pieces - 60g
Sweet ’n Sour Sauce - 60ml
Pickled Bell Peppers - 25g
Fresh Coriander - 4g

Download the Recipe

Serves 2

NEVER SAY NO TO NOODLES
Bring a pot of salted water to boil for the noodles. Cook the noodles until al dente, 7-8 minutes. Drain and rinse in cold water. Toss through the soy sauce (to taste), cover to keep warm, and set aside.
ACT CASHEWAL...
Place the chopped cashews in a deep pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
CRISPY, PERFECT PORK
Return the pan to a medium-high heat. Pat the pork belly pieces dry with paper towel. When hot, add the pork pieces (the pork will render its own fat) and fry until crispy and cooked through, 4-8 minutes per side. Remove from the pan and drain on paper towel.
A LIL SWEET & A LIL SOUR
Return the pan to a medium-high heat with a drizzle of oil. When hot, add the onion slices. Fry until soft, 4-5 minutes (shifting occasionally). Add the grated garlic and fry until fragrant, 1-2 minutes (shifting constantly). Mix through the pineapple pieces, the sweet ’n sour sauce, and 40ml of a sweetener. Allow to come to the boil, then immediately remove from heat. Stir through the pork and chopped pepper until fully coated. Season.
STICKY & SATISFYING SUPPER
Serve up the soy-infused noodles and smother in sweet ’n sour pork. Scatter over the toasted cashews and the chopped coriander. Simply gorgeous, Chef!

Egg Noodles - 2 cakes
Low Sodium Soy Sauce - 20ml
Cashew Nuts - 20g
Pork Belly Pieces - 400g
Onion - 1
Garlic Clove - 1
Pineapple Pieces - 120g
Sweet ’n Sour Sauce - 130ml
Pickled Bell Peppers - 50g
Fresh Coriander - 8g

Download the Recipe

Serves 3

NEVER SAY NO TO NOODLES
Bring a pot of salted water to boil for the noodles. Cook the noodles until al dente, 7-8 minutes. Drain and rinse in cold water. Toss through the soy sauce (to taste), cover to keep warm, and set aside.
ACT CASHEWAL...
Place the chopped cashews in a deep pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
CRISPY, PERFECT PORK
Return the pan to a medium-high heat. Pat the pork belly pieces dry with paper towel. When hot, add the pork pieces (the pork will render its own fat) and fry until crispy and cooked through, 4-8 minutes per side. Remove from the pan and drain on paper towel.
A LIL SWEET & A LIL SOUR
Return the pan to a medium-high heat with a drizzle of oil. When hot, add the onion slice. Fry until soft, 6-8 minutes (shifting occasionally). Add the grated garlic and fry until fragrant, 1-2 minutes (shifting constantly). Mix through the pineapple pieces, the sweet ’n sour sauce, and 60ml of a sweetener. Allow to come to the boil, then immediately remove from heat. Stir through the pork and chopped pepper until fully coated. Season.
STICKY & SATISFYING SUPPER
Serve up the soy-infused noodles and smother in sweet ’n sour pork. Scatter over the toasted cashews and the chopped coriander. Simply gorgeous, Chef!

Egg Noodles - 3 cakes
Low Sodium Soy Sauce - 30ml
Cashew Nuts - 30g
Pork Belly Pieces - 600g
Onions - 2
Garlic Cloves - 2
Pineapple Pieces - 180g
Sweet ’n Sour Sauce - 170ml
Pickled Bell Peppers - 75g
Fresh Coriander - 12g

Download the Recipe

Serves 4

NEVER SAY NO TO NOODLES
Bring a pot of salted water to boil for the noodles. Cook the noodles until al dente, 7-8 minutes. Drain and rinse in cold water. Toss through the soy sauce (to taste), cover to keep warm, and set aside.
ACT CASHEWAL...
Place the chopped cashews in a deep pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
CRISPY, PERFECT PORK
Return the pan to a medium-high heat. Pat the pork belly pieces dry with paper towel. When hot, add the pork pieces (the pork will render its own fat) and fry until crispy and cooked through, 4-8 minutes per side. Remove from the pan and drain on paper towel.
A LIL SWEET & A LIL SOUR
Return the pan to a medium-high heat with a drizzle of oil. When hot, add the onion slices. Fry until soft, 6-8 minutes (shifting occasionally). Add the grated garlic and fry until fragrant, 1-2 minutes (shifting constantly). Mix through the pineapple pieces, the sweet ’n sour sauce, and 80ml of a sweetener. Allow to come to the boil, then immediately remove from heat. Stir through the pork and chopped pepper until fully coated. Season.
STICKY & SATISFYING SUPPER
Serve up the soy-infused noodles and smother in sweet ’n sour pork. Scatter over the toasted cashews and the chopped coriander. Simply gorgeous, Chef!