We were out of chorizo sausage and the Wife was cogitating a Jambalaya. That’s why eldest daughter and I ended up in the Saturday Market in Kilruddery House just outside Bray in County Wicklow, the Garden of Ireland. As we made our way past the various stalls heading towards the chorizo man, I was halted by “Well hello young man, would you like to taste our chutneys?”. Given that the inviter was a good decade my junior, I smiled, stopped and tasted. I’m a sucker for the self-delusion.
I was glad I did because this particular apple chutney was really delicious. I bought a jar. As he handed it over, he remarked; “It’s very good with pork.” I had bought a piece of pork belly earlier in the day, planning to do another in my Simple Oriental series. However, the chutney thought stuck and I devised a recipe for Garlic Pork with Apple Chutney Noodles. For the record, I don’t do commercial endorsements (not here and not yet anyway) and I only show you the jar of chutney because it’s what I used and it was excellent.
Now when I say garlic pork, I mean GARLIC pork. I used three bulbs.
You hardly need a list of ingredients, but the more pedantic amongst you will expect one:
- 2 kilo piece of pork belly (ribs in)
- 3 single bulb garlics or 2 bulbs of multi clove garlic (you know what I mean)
- 3 cm of ginger
- Dried noodles for four people
- 1 jar of apple chutney
- Salt and pepper to season
- A little oil
Pour a kettle of boiling water over the skin of the pork. Pat it dry and score the skin through the fat in nice even lines, about 1cm apart. Do this in line with the ribs as it will make cutting it up far easier.
Rub it all over with coarse salt and let it stand for half an hour.
Meanwhile, chop the garlic and the ginger.
Rub the chopped garlic and ginger into the pork, squeezing lots of it into the cracks in the skin.
Turn the pork over and rub the underside with garlic and ginger.
Wrap the pork in tinfoil and leave it in a cool place for a couple of hours.
Take it out of the foil and put it in a roasting tin. Rub the skin with a bit of oil and then season with black pepper.
Place the pork in a 230º C oven for 30 minutes. Turn the oven down to 200 and leave things alone for 50 minutes more.
Bring a large pot of water to the boil and get the noodles cooked. Drain them and rinse with cold water. Put the chutney into a wok and heat it with three or four tablespoons of water (or chicken stock, if handy).
Add the noodles, stir to coat with the sauce and warm them through.
Take the pork out of the oven and let it rest for ten minutes.
Cut the pork into nice, big, chunky pieces.
Serve with the aromatic noodles and some suitable green veg.
The noodles are entirely my own concoction. Take my word for it, they are wonderful with the garlic pork. I was minding myself that evening so my tipple of choice was water.
If I were to have a recommendation scale this would be at the top. It fits my criteria of being easy to prepare not very expensive and extremely tasty. What’s stopping you?
Young man indeed!
cookinginsens | 19th November 2013
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Gorgeous! I particularly like that you rubbed the pork with fresh garlic and ginger. I’m going to try that! Your pork belly has ribs like in France. I’m surprised.
Conor Bofin | 19th November 2013
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It can be hard to get them with the ribs in and the skin un-scored. My local butcher knows what I like!
katechiconi | 19th November 2013
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You will be gratified to learn that your post prompted a simultaneous chorus of “phwoarrr” from self and husband when it opened. And that was before we even got to the gratuitous meat shot… Pork belly is going on the shopping list right now. Trouble is, I don’t suppose I’ll be able to get chutney half as nice down here in Australia…
Conor Bofin | 19th November 2013
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The pork was pretty delightful. The chutney added a lovely note to the noodles that worked very well with the chutney. Get some (however sub standard!) and give it a try.
Best,
C
Adam | 19th November 2013
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Interesting idea with the noodles in the apple sauce. May well be giving that a try.
Conor Bofin | 19th November 2013
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Hi Adam,
It worked pretty well. I was happy with it, for sure.
Best,
Conor
Soumyajit | 19th November 2013
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That looks amazing Conor!
Thanks for sharing the recipe, can’t wait for the weekend to try this at home.
Conor Bofin | 19th November 2013
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I would love to hear how it turns out. Please let me know. Thanks for the follow too!
Best,
Conor
Adam J. Holland | 19th November 2013
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Very nice, young man.
Conor Bofin | 19th November 2013
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Ha!
trixfred30 | 19th November 2013
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That pork looks superior to the last one I did. I couldn’t get the crackling to crackle despite following the exact instructions of a premium chef. In fact I just reverted to ripping the skin off and blasting it udner a grill.
The noodles are great – true food innovation!
Conor Bofin | 19th November 2013
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Thanks for that. I hate it when one has to revert to the grill. It usually involves the family banging their knives and forks in protest at the slow service…
Yinzerella | 19th November 2013
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Insert applause here.
Conor Bofin | 19th November 2013
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Too kind. Too kind by half.
frugalfeeding | 19th November 2013
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What a fantastic way to prepare your considerable pork – very impressive indeed. Great ingredients too.
Conor Bofin | 19th November 2013
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Thanks Nick, Very few ingredients and all the better for it.
chef mimi | 19th November 2013
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Oh my GOD this looks so good. I never would have thought of noodles with chutney, either. Brilliant, my young man!
Conor Bofin | 19th November 2013
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Thanks Mimi, You know how to get on my good side…
That other cook... | 19th November 2013
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beautiful photos and beautiful plating. This recipe looks incredible. I would love to try this at home. Thanks for the recipe, Conor!
Conor Bofin | 19th November 2013
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Thank you for the kind words. It’s pretty straightforward once one has a half a pig and some chutney.
Thanks for stopping by too,
Conor
Amanda | 19th November 2013
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That looks so good, I”m salivating. Very beautifully done. I love your liberal use of the garlic. Nothing tastes better than garlic and fat together, plus a little fruit for acidity. Wonderful!
Conor Bofin | 19th November 2013
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Thanks Amanda, you cut right to the chase there. Garlic / Fat / Fruit = deliciousness.
Best,
Conor
Our Growing Paynes | 19th November 2013
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I had my first pork belly dish this past weekend. Holy moly it was good! I bet it would be even better with the garlic like you did. 🙂 This looks fabulous.
Conor Bofin | 19th November 2013
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Pork belly is one of the few remaining ‘value’ cuts that really shine through. Now that you have done one, you are converted by the looks of things.
Thanks for the nice words,
Conor
Our Growing Paynes | 19th November 2013
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They braised it and had a red wine reduction sauce so I’ll be looking to recreate that. Though I think I need to allow myself to be influenced by your recipe as well. 🙂
nusrat2010 | 19th November 2013
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That meat shot….killer! And the rest of the action-packed shots… fantastic! This is a true, real-deal, hard-core recipe post. And you nailed it again…by putting garlic 🙂 Yum 🙂
Rated your recipe 5 star with absolute pleasure.
I had a fun time here …so thank YOU Boss-man.
Have a rockin’ day!
Conor Bofin | 19th November 2013
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Ahh Nusrat. You overwhelm me with your kindness. My day rocks with gratitude.
Best,
Conor
sybaritica | 19th November 2013
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Great crackling!!
Conor Bofin | 19th November 2013
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Thanks, it was wonderful to be able to break off a long sliver and chew on it like a straw. Delicious, if not the best thing for my heart.
Jody and Ken | 19th November 2013
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Very photogenic and appealing idea, along with a very clear explanation about how to handle pork belly. I’ll wait for a chill evening to try it, when we’re not minding ourselves. I’ll report back. Ken
Conor Bofin | 19th November 2013
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Please do Ken. With the weather starting to get very cold here, I feel I can let go a bit…
StefanGourmet | 19th November 2013
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Great post as usual, very ‘Conor’. Noodles and chutney is something I’ve not thought of, but it sounds interesting. I hate it when people call me “sir”, so I can see why you liked the “young man” part 🙂 And I know exactly what you mean with it being hard to slice the pork skin.
Conor Bofin | 19th November 2013
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Thank you Sir.
StefanGourmet | 19th November 2013
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Aaaaargh 😉
Mad Dog | 20th November 2013
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I love garlic crackling 🙂
Conor Bofin | 20th November 2013
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One of life’s problem pleasures.
Eha | 20th November 2013
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Taken as a dish this looks and am certain tastes just fabulous. But like some other readers I am taken by the way you have prepped the noodles: I eat a lot but have never thought of adopting this method. Don’t think it much matters that the chutney be apple [tho’ it goes well with pork!] ~ if the taste goes with the meat or fish part: try it! I shall!!!
Conor Bofin | 20th November 2013
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Excellent Eha. It is worth a go.
ChgoJohn | 20th November 2013
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This looks incredible, Conor. How nice of you to prepare it for my return! 😉
I’ve cooked belly with a salt and garlic rub but never ginger. I bet it adds a nice dimension to the dish’s flavor. I need to try this — and soon! Thanks for sharing!
Conor Bofin | 20th November 2013
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Thank you John. I’m glad I could do something half decent to welcome you on your return.
ChgoJohn | 20th November 2013
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Half-decent? Hardly. This is a great dish that you prepared.
Bam's Kitchen | 20th November 2013
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I can almost hear that pork cracking sizzle all the way in Hong Kong. You use garlic almost as much as I do and I must say it brought a smile to my face. Great dish! Take care, BAM
Conor Bofin | 20th November 2013
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Thanks BAM,
I like the “almost as much as I do”.
Best,
Conor
Maria Dernikos | 20th November 2013
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That crackling!! I am in heaven.
Conor Bofin | 20th November 2013
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So was I. Now back here….
Phil @foodfrankly | 20th November 2013
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Superb. We’re quickly approaching Christmas or ‘chutney season’ in my house when, being known for my fondness of a bit of cooking, I seem to get gifted all manner of varieties – gratefully received of course. Something new to try here…..
Conor Bofin | 21st November 2013
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I really enjoy a good chutney. The problem is that a jar gets opened for a weekend lunch and then is pot back in the fridge to reappear weeks later with a light frosting of mould. Obviously, I like, just not enough…
babso2you | 21st November 2013
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Well young man…you have outdone yourself with this one! What Chapter does this go into? I have to try this too. The pork belly with ribs I might be able to get at the international market down in the Sacramento area…Apple chutney too. Living in the Sierra Foothills can sometimes be a challenge when searching for what I was able to find living near big cities! Amazing and will let you know if I try this provided I can get the ingredients! P.S. Have had my post on those lovely meatballs reblogged twice! Thanks for that recipe too!
Conor Bofin | 21st November 2013
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Lovely stuff Barb, it was a very tasty dish. Easy to do tasty stuff with excellent pork belly. Great on the reposts. You are getting more traction than I did!
Best,
C
Michelle | 21st November 2013
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Oh my goodness. Words fail.
Conor Bofin | 21st November 2013
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That bad, eh?
egg me on | 21st November 2013
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Okay young man—you need to stop with the gratuitous meat shots. It’s not fair. And now I’m going to spend the rest of the week daydreaming about garlic pork, and those delicious noodles.
Conor Bofin | 21st November 2013
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Mission accomplished!
tinywhitecottage | 23rd November 2013
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This is one of those dishes that really get me! Seriously…I want so badly to run out and buy pork belly right now and prepare this. Gorgeous photographs and (as always) a perfectly presented meal Conor.
foodisthebestshitever | 24th November 2013
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Pork belly is my life. Love what you’ve done here!
wendy@chezchloe | 26th November 2013
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Quite a beautiful belly you have there and wow that is a lot of garlic! But love it all.
Conor Bofin | 26th November 2013
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Thanks Wendy. The pork stands up well to lots of garlic.
richardmcgary | 6th January 2014
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Fabulous post all the way around. Great recipe. Great photos. Great story. You can now pass to the next round. 🙂 I love pork belly and this one looks scrumptious. I love the idea of the noodles with the chutney served on the side. Great textural and flavor contrast to the belly and cracklings. Mahvelous, Conor. Simply Mahvelous. 😀
limeandbarley | 28th February 2014
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Holy crap that pork looks insane!!! You obviously have a really good butcher. Nice work!
Conor Bofin | 1st March 2014
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He’s a top man and, as you can see, he delivers the goods.