Wicklewoods Chinese Style Pork Belly (Gf)

• 1 -2 tablespoon olive oil
• 4 lbs pork belly, cut into strips
• 2 onions, finely chopped
• seasoning
• 7 fluid ounces dry sherry
• splash rice wine vinegar
• 2 oranges, juice of
• 3 star anise
• 4 inches gingerroot, peeled and finely grated
• 1 pinch five-spice powder
• 2 pints vegetable stock
• 1 tablespoon tamari
• 1 lb soba noodles
• knob butter
• handful of fresh flat leaf parsley

1. heat 1 tablespoon oil in a large cast iron pan add the pork and cook over a high heat for 3-5 mins on each side, remove and set aside.
2. Heat the remaining oil, add the onions and cook over a low heat for 5-8 mins, season.
3. Raise the heat and add the sherry, and rice wine vinegar and allow boiling for 5 mins until alcohol evaporates.
4. add the orange juice, star anise,ginger,fivespice,stock and soy and stir well.
5. return the meat to the pan bring to the boil then cover with the lid and put in the oven to cook for 2 1/2.
6. Check occasionally and add a little hot water if looking dry.
7. Remove the meat from the pan with a slotted spoon and cut off any excess fat.
8. Chop into bite sized pieces and return to the pot.
9. Cover with a lid while preparing noodles.
10. Add the noodles to a pan of boiling water and cook for 8-10 mins or until soft.
11. Drain well and transfer to a shallow serving bowl.

olive oil, pork belly, onions, seasoning, sherry, rice wine vinegar, oranges, anise, gingerroot, fivespice powder, vegetable stock, tamari, noodles, knob butter, handful of fresh flat leaf parsley

Taken from www.food.com/recipe/wicklewood-rsquo-s-chinese-style-pork-belly-gf-457165 (may not work)