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#16 STICKY PORK BELLY WITH CRISP FRIED PRAWNS

Serves 6 - 8

CHINESE NEW YEAR SALAD
Ingredients required for this recipe:

1.5 kg pork belly
2 star anise
1½ teaspoons fennel seeds
1½ teaspoons crushed garlic
1 tablespoon fish sauce
1½ tablespoons Trident Sweet Chilli Sauce
400g Trident Hokkien Noodles (2x200g packs)
16-24 peeled prawns, tails on
2 teaspoons Trident Red Curry Paste
½ cup corn flour or potato starch
2 cups oil, for deep frying
1 tablespoon sesame oil
2 bunches baby bok choy or pak choi, halved lengthwise
2 tablespoons Trident Stir-Fry Oyster Sauce

 

Instructions:
  • Preheat oven to 180°C.
  • Crush spices and mix with ½ teaspoon salt and pepper, garlic, fish sauce and Trident Sweet Chilli Sauce.
  • Spread evenly over pork.
  • Place in lightly oiled oven dish, cover with foil and cook for 1¼ hours to 1½ hours.
  • Uncover, increase heat to 240°C and brown pork for 10-15 mins.
  • Season prawns with curry paste and coat with cornflour/potato starch.
  • Heat oil in wok to hot and deep fry prawns to golden, then set aside on a paper towel.
  • Drain the oil and wipe out the wok.
  • Heat sesame oil in wok and stir-fry greens for 30 secs. Add 2 tablespoons water, cover and cook for 2 mins.
  • Untangle noodles with fingers and add to wok with Trident Oyster Sauce, stir-fry for 1 minute.
  • Cut pork into squares and serve over noodles and vegetables, top with golden prawns.
  • Add cherry tomatoes to garnish, if desired.
Trident products used in this recipe:
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Hokkien Noodles
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Sweet Chilli Sauce
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Stir-Fry Oyster Sauce
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Red Curry Paste