Recipe

Pork Belly And Rhubarb Casserole Recipe

	Kjroxx / All my dishes 1 year, 11 months ago I'm getting a bit bored with salads and other summer foods and starting to crave some winter comforts - especially rhubarb. Everyone has a favourite sweet rhubarb dish (see mine!) but this is a savoury addition that uses pork and asian flavours to p... More Prep:30m Cook:120m Servings:46	Kjroxx
	tasty pork

Does this look good? Yeah! / Nope

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Ingredients

1 pound rhubard cut into pieces

4 cloves garlic peeled

1 inch ginger peeled and sliced

2 large red chilles

1 generous heaped tspn 5 spice

4 tbspn soy sauce

4 tbspn honey

1 1/2 pound pork belly cubed (about inch square)

pint water

hot noodles to serve

assorted sprouts, cress, sliced spring onions and coriander leaves to serve

Juice of one lime

Directions

Preheat oven to 350F

Place rhubarb; garlic; ginger; chillies; 5 spice; soy and honey in food processor and process well until paste in formed.

In casserole dish spread pork evenly and cover well with rhubarb paste. Place lid on dish and bake in oven for 90 mins.

When baked remove just the pork pieces from dish (don't discard the sauce - check flavour and add a little extra soy if more saltiness is required!!!!) and gently pan fry in a small quantity of oil until pork pieces are lovely and browned (the honey in the paste caramelises beautifully at this stage). Drain away excess fat and return pork pieces to casserole dish and re-combine with sauce.

In a serving dish place a layer of hot noodles and top with pork casserole.

Top this with finely sliced spring onions and fresh coriander leaves and any combination of sprouts you have available.

Finally dress with juice of one lime.

Enjoy!

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Comments

jenniferbyrdez 1 year, 11 months ago said:
My grandmother used to cook with this stuff (rhubard). Didn't like it but I was very young-maybe I'll retry.

maggiehc 1 year, 7 months ago said:
This sounds great and I've been looking for a savory use for rhubarb. Thanks!

duckie 1 year, 5 months ago said:
You shouldn't plagerize someone else's art of cooking, unless you can proveit is actually your's.

http://www.youtube.com/watch?v=diJqm_ofKkk

kjroxx 1 year, 3 months ago said:
Learn to spell Duckie - it P-L-A-G-I-A-R-I-S-E. Also this specifically means literary theft... I was given this recipe by a friend and we didn't discuss at length any copywrite issues. I was of the impression that this forum was to share food experiences not to gain 'credit' for anything shared. I hope you are enjoying learning to cook.

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