Jamie Oliver’s Hot and Sour Rhubarb and Crispy Pork with Noodles

Think beautiful meltingly tender, fall-apart, crispy pork and tangy noodles. So so good!

This is adapted from Jamie’s original recipe.

Ingredients: For 4 people

  • 800 g boneless pork belly, rind removed cut into 3-4 cm pieces.
  • Sunflower or vegetable oil
  • Salt and pepper
  • 375 g egg noodles
  • 4-5 spring onions finely sliced
  • 1 fresh red chili deseeded and finely sliced
  • Fresh coriander leaves to garnish.
  • 1 fresh lime to garnish cut into quarters
  • Jamie recommends interesting cresses to garnish but they are not always easy to get hold of so I usually omit this. Still tastes lovely.

For the marinade:

  • 400 g rhubarb cut into chunks
  • 4 tablespoons runny honey
  • 4 tablespoons soy sauce
  • 4 garlic cloves peeled
  • 1-2 fresh red chilies halved and deseeded (depending on how much heat you like). I prefer 1 for this particular dish.
  • 1 heaped teaspoon five spice powder
  • Thumb size piece of fresh ginger peeled and roughly chopped.


1. As always when cooking meat, get the pork out of the fridge half an hour prior to cooking and unwrap it so it gets to room temperature. Lightly season the pieces with salt and pepper and place in a large roasting tin.

2. Preheat the oven to 175 C .

3. Chuck all the marinade ingredients in a food processor and pulse until you have a smooth paste, then pour over the pork, also adding in a wineglass of water. Mix it all up well, covering all the pork pieces, and tightly seal the roasting tray with tin foil. Cook in the oven for 1 h 30 minutes.

4. At this stage the pork should be meltingly tender. Pick the pieces out and set aside. Skim any fat off the surface off the sauce and season with some soy sauce if required. Pour the rhubarb sauce into a small pan to keep warm.

5. Heat some sunflower or vegetable oil in a large frying pan and crisp up the pork pieces over a medium to high heat. You may have to do this in a couple of batches so you don’t over crowd the pan. While you are doing this put the egg noodles on to boil as per pack instructions. don’t overcook them or they can end up a bit gluey!

6. Serve the cooked drained noodles dressed with some rhubarb sauce, crispy pork pieces, chopped red chili, spring onion and coriander leaves (and cress if you like). Squeeze with lime prior to eating and enjoy 🙂

Hope you enjoy making this! Leave me a comment if you give it a try. Thank you for reading 🙂

Published by Laura

Born in France to English parents, but living in Scotland for the past 20 years now. Passionate about cooking and tasty simple food.

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