Ingredients
1/2 pound Pork Belly
2 teaspoon Five-Spice Powder
2 teaspoons Garlic Powder
1/4 teaspoon Salt
1/4 teaspoon Pepper
1/4 cup White Wine
1 package Soba Noodles
1/4 cup Creamy Peanut Butter
1 tablespoon Soy Sauce
1/2 teaspoon Miso Paste
2 tablespoon Mirin
1 teaspoon Fish Sauce
2 cloves garlic, grated
1 teaspoon ginger, grated
1 cup Carrots, Julienned
2 Leeks, sliced lengthwise into thin “noodly” strips. Small, tender.
1 bunch Swiss Chard, center ribs removed and diced small. Leaves Chiffonade into long strips
2 tablespoons Sesame oil
1 cup Hot water
Preparation
Combine spices. Score fat on pork belly. Rub spice mixture all over meat
Preheat Oven to 500
Cook Pork belly on a high rack until the fat starts to blister and render
Lower oven to 350 and continue cooking until done
Remove Pork from pan and let rest. Drain and reserve rendered fat.
Add wine and deglaze pan and reduce
Slice pork thinly. Toss with pan juice.
Boil water, cook soba for about 8 minutes. Dont overcook. Drain in a colander then plunge into a bow of cold water. Gently wash the excess start of the soba and drain again
Return 1 tbsp pork fat, plus some canola oil to a skillet and heat on high. Stirfry the carrots first, then add the chopped chard stems, the leeks and finally the chard. The carrots should be cooked but still crisp, the chard should be wilted and tender
Gently toss the veg with the noodles. Then add the sauce and combine.
