If you have been reading along this
year, you probably noticed I’ve been making a lot of references to the weather. Which
makes a lot of sense when you consider this 2014 winter has been the crappiest
I’ve experienced since I lived in Edmonton. And when you consider crappy
winters are par for the course there, that has to put this atypically cold and
miserable T.O. winter in the running for worst winter ever. It's a miserable state with the small comfort of knowing millions of people here and elsewhere are going through the same thing.
So: how about a nice, belly-warming, tongue-tingling bowl of noodles?
This recipe, from my old
go-to Nigel Slater’s most recent book Eat, has a lot to recommend it. Cubes of rich, fatty
pork, chewy noodles, the numbing heat of Szechuan peppercorns, all balanced
with the sweetness of honey and a zap of lime juice. It’s a bit heavy and
certainly not going to help you hit your recommended serving of fruits and
vegetables (I’d suggest some steamed bok choi on the side), but it’s delicious
and comforting. If heat is not your thing, I’d suggest adding fewer Szechuan peppercorns, as they
can be a bit overpowering.
Pork belly with lime and Szechuan peppercorns
250 g pork belly, skin
removed
2 tsp coarsely ground Szechuan
peppercorns,
2 tablespoons honey
¼ fresh lime juice limes
One package thick yellow miki
or Shanghai noodles
Cut pork belly into cubes
about 3cm thick. Heat 2 tablespoons of canola oil in a pan. When the oil is
very hot, add the meat. Brown on all sides, then add Szechuan peppercorns and
cook until fragrant, about a minute.
Add honey and lime juice and
cook a bit until mixture starts to thicken.
Add noodles and 4 tablespoons
of chopped chives and cook, stirring frequently, until noodles are warm and
coated with liquid. Serve with chopped scallions and an extra squeeze of lime
juice.
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