Rice noodles are now widely available and take only a couple of minutes in the pan. If you can't find them then serve with plain rice.

Ingredients - serves 4

1kg pork belly
2 tsp chinese 5 spice mix
200g pak choi, roughly chopped
200g shitake mushrooms, torn into pieces
4 spring onions thinly sliced
3 pkts ready to use rice noodle
1 large onion, peeled & thinly sliced
2 cloves garlic, thinly sliced
1” ginger, shredded
4 tsp medium curry powder
3 tbsp sunflower oil
3 tbsp soy sauce
salt, pepper

Method

1 Pre heat the oven to 170°C
Rub the pork belly all over with salt, pepper and chinese 5 spice. Roast for 3 hours until very tender - adding a splash of water occasionally - now cut into small pieces or shred with forks and toss in soy sauce. Keep warm.

2 Heat the oil in a wok and add onion, garlic and ginger, stir fry for 3 minutes then add torn shitake and cook a further 2-3 minutes. Now throw in the pak choi and curry powder, tossing to incorporate, and cook a further couple of minutes until it wilts.

3 Finally add the rice noodle, pork (with juices and sliced spring onion - seasoning all well with salt and pepper and adding a little water to the stir fry too - toss to mix. Two more minutes and you’re done - divide between warmed bowls.