Delicious! This is a nice new pork belly recipe that makes use of old traditional Filipino style flavors!
Sometimes, I like to reinvent the wheel when I create a new recipe. Other times, I like to make use of traditional cooking techniques and old time flavors to create a new entree. One of the hot items in recent creative cooking trends is pork belly. There are so many great traditional pork belly recipes around the world, that creating a totally new pork belly recipe is a tough task.
It seems like every island in the South Pacific has great pork recipes. Some of the very best pork belly recipes can be found in the Philippines. Most Philippine pork belly recipes involve slow cooking over a long period of time.
Today's Pork Belly, Baby Bok Choy and Sweet Banana Flower Sauce with Lomi Noodles recipe is not really a slowly cooked entree. The first part of the recipe simmers for a while, but when the vegetables are added and the sauce is made, then the cooking time speeds up. The pork belly is not cooked at a high temperature, so the pork fat does not render into the sauce. The fat keeps the pork belly meat tender and it is up to the customer whether to eat the fat with the meat or not. Pork belly is so tender, that the meat easily pulls away from the fat.
Tart tasting banana flowers, sugar and soy sauce create a nice traditional Philippine flavor that is perfect for pork. Lomi noodles are thick fresh egg noodles that are popular in Malaysia, Indonesia and the Philippines. Add some baby bok choy and put it all together, then you will have a very nice Filipino style pasta entree!
Pork Belly, Baby Bok Choy and Sweet Banana Flower Sauce with Lomi Noodles Recipe:
Keep a pot of water boiling, so the fresh lomi noodles can be cooked later in the recipe!
Heat a large saute pan or wok over medium heat.
Add 1 small splash of vegetable oil.
Add about 6 to 8 ounces of skinned pork belly that is cut into large bite size cube shaped pieces.
Saute the pork belly, till it becomes a light golden brown color on all sides.
Add 2 crushed garlic cloves.
Add 1 tiny handful of julienne sliced onion.
Saute till the garlic and onions turn a golden color.
Add 1 tablespoon of thin soy sauce.
Add 1/4 cup of rice wine.
Add 1 tablespoon of cider vinegar.
Add 2 tablespoons of sugar.
Add about 10 to 12 dried banana flowers that have been rinsed.
Add 1 cup of light pork broth.
Add sea salt and white pepper.
Add 1 pinch of crushed dried red pepper.
Add 1 pinch of yellow curry powder.
Reduce the temperature to medium low heat.
Simmer the pork belly in the sauce, till the banana flowers become tender and the flavors meld. (About 5 minutes)
Raise the temperature to medium/medium high heat.
Add just enough cornstarch and cold water slurry, while stirring, to thicken the sauce to a thin sauce consistency.
Add 1 large handful of trimmed baby bok choy that is cut in half lengthwise.
Toss the ingredients together as the bok choy is cooked.
When the bok choy becomes cooked tender and it still has a slightly crisp bite to it, then the entree is ready for the lomi noodles.
Place a portion of lomi noodles in the pot of boiling water.
When the noodles become hot, drain the water off of the noodles. (Fresh lomi noodles only take about a minute to cook!)
Add the lomi noodles to the ingredients in the pan.
Toss the ingredients together.
Place the pork belly, baby bok choy and sweet banana flower sauce with lomi noodles on a plate.
Try to expose a few of the pork belly pieces, banana flowers and baby bok choy on the surface of the entree, so they can be seen.
No garnish is necessary!
This is an awesome tasting plate of food! Philippine style sweet tart flavored banana flower sauce is tasty with pork belly and bok choy. The pork belly meat is very tender, even though it was not simmered for a long period of time. The thick lomi egg noodles are fun to slurp up and eat, while dining on this entree! Yum! ... Shawna