Ingredients

• 600ml/21¼fl oz water
• 150ml/5¼fl oz malt vinegar
• 3 tomatoes
• halved
• 4cm root ginger
• finely chopped
• 50ml/1¾fl oz syrup from jar of stem ginger
• 1 tsp soy sauce
• 1 tbsp demerara sugar
• 1 tsp cornflour
• mixed with 1 tbsp tomato ketchup
• 1 kg/2¼lb pork belly
• cooked the day before
• 500g/17½oz packet of 4-minute dried medium egg noodles
• 1 tbsp sesame oil mixed with 1 tbsp vegetable oil
• 4 shiitake mushrooms
• sliced
• 4 baby sweetcorn
• quartered
• ½ yellow pepper
• cut into thin strips
• 1 garlic clove
• finely chopped
• 2.5cm fresh root ginger
• finely chopped
• 2 spring onions
• cut into 4cm pieces
• 6 mangetout
• 1 carrot
• cut into matchsticks
• 3 tbsp chopped fresh coriander
• 1 tsp Thai fish sauce (nam pla)
• 1 tsp soy sauce

Directions

• Put all the sweet and sour ingredients
• except the corn flour and tomato ketchup
• in a saucepan
• bring to the boil and leave to simmer for 30 minutes.
• Then stir in the corn flour mixture and cook until thick and glossy.
• Drop the noodles in a large pan of lightly salted boiling water
• bring back to the boil and cook for 4 minutes.
• Drain and cool under cold water.
• Divide the pork into four portions and warm on a griddle pan for 4 minutes on each side.
• Then heat half the mixed oils in a large frying pan or wok
• add the cold
• drained noodles and stir-fry until lightly coloured.
• Transfer to a plate and keep warm.
• Add the remaining oil to the wok and stir fry the vegetables for 2 minutes
• starting with the mushrooms and sweetcorn
• then adding the pepper
• garlic and ginger
• then the spring onions
• mangetout and finally the carrots.
• Add the noodles
• sweet and sour sauce
• coriander
• fish sauce and soy sauce to taste and mix well. Serve with the warm pork belly.