Pork Belly Yakisoba

• 1 carrot, finely sliced
• ½ white onion, finely sliced
• 1 spring onion, roughly chopped
• 3 - 4 dried/rehydrated shiitake mushrooms, finely sliced
• 3 - 4 fresh shiitake mushrooms, roughly shredded
• A handful of roughly chopped white cabbage or any other asian green of your choice.
• 200g pork belly
• 2 packs of yakisoba noodles (you can use any other type of thin noodles for this recipe)
• Vegetable oil

The sauce

• 4 tbsp Worcestershire sauce (Japanese type preferred)
• 2 tsp ketchup
• 2 tsp light soy sauce
• 2 tbsp oyster sauce
• A pinch of sugar
• Pinch of black pepper

Prep all of the veg as per the ingredients list. Mix all “the sauce” ingredients together in a bowl Pop the pork belly in the freezer for 30 mins to firm it up, and allow for easy slicing. Slice the pork into thin strips. Transfer the noodles to a bowl and follow the prep instructions from the pack

Get your wok up to a high heat, then add the oil. First, cook the meat until it is nicely browned on both sides. Set the pork aside, keeping the excess oil in the wok. Now add the onions and fry for a minute or two, followed by the white cabbage, the carrots, and fresh shiitake. Let the vegetables cook for a couple of minutes. Next, add the rehydrated shiitake followed by the noodles, and cook for 30 seconds. Add the spring onions and finish off with the sauce, mixing one more time to make sure the sauce covers all the ingredients.

To Serve Garnish with sesame seeds.