Pulp Cider with Jamie Oliver's Pork and Rhubarb (ish) Noodles.
Here's our take on Jamie Oliver's storming Crispy Pork and Rhubarb noodles. We use our Pulp Rhubarb cider in place of plain old water, and when fresh rhubarb is out of season, we replace it with rhubarb and ginger jam - you've gotta try it!!
Ingredients (serves 4)
1kg Pork belly, diced
1 x bottle of Pulp Rhubarb Cider
375g or 4 x nests of medium egg noodles
4 x spring onions, sliced
1 x fresh red chilli, deseeded and sliced
1 x bunch of fresh coriander
2 x limes
Sea salt and black pepper
Groundnut or vegeatble oil
For the Marinade
400g fresh rhubarb OR 4 x tbsp Rhubarb and Ginger jam
4 x tbsp runny honey
4 x tbsp soy sauce
4 x garlic cloves
2 x fresh red chillies, halved and deseeded
1 x generous tsp of 5 Spice
1 x thumb-sized piece of fresh ginger
Preheat the oven to 180°C/350°F/gas mark 4
Take the cap off your chilled Pulp Rhubarb Cider and have a good swig.
Pop the pork into a roasting pan and set to one side.
Start with your marinade: Peel and roughly chop the ginger and garlic. Chop the fresh rhubarb if using. Add all ingredients to a mini food processor and whizz them up to a smooth paste.
Pour this marinade over your pork pieces and add a generous wine glass (about 250ml) of Pulp Rhubarb Cider. Mix it all up, massaging the marinade into the meat and making sure each chunk is covered with this rhubarb-y yumminess.
Cover the tray tightly with foil and put it in the oven for about 90 minutes or until the pork is tender.
Take another swig of cider.
When you are happy that your pork is cooked - after about 1hr and 30 minutes - take it out of the roasting tin and pop to one side. You're going to use the sauce left in the pan - if you think it needs thickening, pop it on the hob and simmer it gently until you get a thicker, ketchup-like consistency. Have a taste - what does it need, soy? Pepper? Add some seasoning if it needs it, stir it up, and put to one side.
Pop a pan of salted water on the hob, then get your wok or large frying pan and drizzle in some groundnut or vegetable oil. When it's really hot - like, smoking hot - drop in your pork pieces and fry until they're deliciously crispy. You may need to do this in a couple of batches, depending on the size of your pan. Whilst you're cooking the pork, add your noodles to the pan of boiling water - keep an eye on these; they only take about 4 mins - and once they're cooked, drain them in a colander but retain a little of the water to keep them loose. Quickly divide the noodles into 4 warmed bowls.
Finish what's left of your cider.
Pile a spoonful of crispy pork on top of each bowl of noodles. Take your delicious rhubarb-y ketchup sauce and ladle over the top. Garnish with the spring onions, chilli, coriander and serve with half a lime each.
Best crack open another cider to wash it all down with....
Stock up on cider, here: