so much time in my world I’ve got 400
grams here of rhubarb from the garden
giving it a wash just sort of Clank it
up into chunks like this four cloves of
garlic then I got a thumb sized piece of
ginger just slice it up into slightly
little pieces like that and get that
straight in there I’m gonna go to nice
chilies one very heaped teaspoon of
five-spice and then four tablespoons of
soy sauce you want four tablespoons of
honey as well that honey is really
required to balance up our lovely
rhubarb here which I’m also going to
chuck in and then just whack the OL lid
on get yourself a roasting tray and some
tin foil
I’ve got pork belly here a kilo and then
about a pint of water and then I’m gonna
pour this lovely paste in look at that
bang this in the oven for about an hour
and a half 190 Celsius or 350 Fahrenheit
all right let’s have an hour-and-a-half
hmm so that’s tasting great now so get
some ground nut oil or sunflower oil in
the pan just one little layer of it so
if I get the chunks out like this and
just place them straight in there at the
same time I want to put some noodles in
one of these little packs per person in
some salted boiling water lid on top and
I want to just Brown this lovely pork
off over here I’ve got some different
cress and some picked coriander so just
to bring all those lovely shoots
together a lot some spring onions here
but I just want to finally slice so I’ve
got plain boiled noodles here
and that little bit of water that’s
dripping off there now keep a bit of
that because that’ll keep it light and
steamed you want to get that lovely
sauce put that right in the middle and
then just place that lovely rich hot
crisp meat on top and again contrast of
textures there and then at this point in
the game you want to get some of your
spring onion from a height and sprinkle
it right you want to get some of your
shoe so some of your coriander from a
height and sprinkle it over the top some
of the cress is and the moolies and
stuff like that and then just serve it
with half a line that you can just
squeeze over the top then if you want a
bit of extra chili brilliant
grams here of rhubarb from the garden
giving it a wash just sort of Clank it
up into chunks like this four cloves of
garlic then I got a thumb sized piece of
ginger just slice it up into slightly
little pieces like that and get that
straight in there I’m gonna go to nice
chilies one very heaped teaspoon of
five-spice and then four tablespoons of
soy sauce you want four tablespoons of
honey as well that honey is really
required to balance up our lovely
rhubarb here which I’m also going to
chuck in and then just whack the OL lid
on get yourself a roasting tray and some
tin foil
I’ve got pork belly here a kilo and then
about a pint of water and then I’m gonna
pour this lovely paste in look at that
bang this in the oven for about an hour
and a half 190 Celsius or 350 Fahrenheit
all right let’s have an hour-and-a-half
hmm so that’s tasting great now so get
some ground nut oil or sunflower oil in
the pan just one little layer of it so
if I get the chunks out like this and
just place them straight in there at the
same time I want to put some noodles in
one of these little packs per person in
some salted boiling water lid on top and
I want to just Brown this lovely pork
off over here I’ve got some different
cress and some picked coriander so just
to bring all those lovely shoots
together a lot some spring onions here
but I just want to finally slice so I’ve
got plain boiled noodles here
and that little bit of water that’s
dripping off there now keep a bit of
that because that’ll keep it light and
steamed you want to get that lovely
sauce put that right in the middle and
then just place that lovely rich hot
crisp meat on top and again contrast of
textures there and then at this point in
the game you want to get some of your
spring onion from a height and sprinkle
it right you want to get some of your
shoe so some of your coriander from a
height and sprinkle it over the top some
of the cress is and the moolies and
stuff like that and then just serve it
with half a line that you can just
squeeze over the top then if you want a
bit of extra chili brilliant
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