“Well Hello Young Man” – Garlic Pork with Apple Chutney Noodles.

Garlic Pork (10 of 15)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.

It may not look so impressive but the chutney was pretty special.

It may not look so impressive but the chutney was pretty special.

Now when I say garlic pork, I mean GARLIC pork. I used three bulbs.

Bar the seasoning and a little bit of oil, these are the ingredients.

Bar the seasoning and a little bit of oil, these are the ingredients.

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.

This is difficult if yo don't have a good knife. Not that easy even if you do.

This is difficult if yo don’t have a good knife. Not that easy even if you do.

Rub it all over with coarse salt and let it stand for half an hour.

Don't be shy with the salt. It doesn't all go into your arteries.

Don’t be shy with the salt. It doesn’t all go into your arteries.

Meanwhile, chop the garlic and the ginger.

This is a lot of garlic. That is a good thing.

This is a lot of garlic. That is a good thing.

Rub the chopped garlic and ginger into the pork, squeezing lots of it into the cracks in the skin.

You deserve one action shot. The garlic getting rubbed in qualifies.

You deserve one action shot. The garlic getting rubbed in qualifies.

Turn the pork over and rub the underside with garlic and ginger.

This is instructional. It is not a gratuitous meat shot.

This is instructional. It is not a gratuitous meat shot.

Wrap the pork in tinfoil and leave it in a cool place for a couple of hours.

A pretty pointless shot of the pork in tinfoil. Always wrap shiny side in.

A pretty pointless shot of the pork in tinfoil. Always wrap shiny side in.

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.

Ready to roast. Even before cooking the garlic aromas are great.

Ready to roast. Even before cooking the garlic aromas are great.

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).

The hot chutney will fill your house with rich aromas.

The hot chutney will fill your house with rich aromas.

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.

It's hard not to tear off a couple of crackling strips at this stage.

It’s hard not to tear off a couple of crackling strips at this stage.

Cut the pork into nice, big, chunky pieces.

This is the gratuitous meat shot for which you have been waiting.

This is the gratuitous meat shot for which you have been waiting.

Serve with the aromatic noodles and some suitable green veg.

Glorious pork served with delicious noodles. A fantastic combination.

Glorious pork served with delicious noodles. A fantastic combination.

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!

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Latest comments
  • 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.

    • It can be hard to get them with the ribs in and the skin un-scored. My local butcher knows what I like!

  • 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…

    • 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

  • Interesting idea with the noodles in the apple sauce. May well be giving that a try.

    • Hi Adam,
      It worked pretty well. I was happy with it, for sure.
      Best,
      Conor

  • That looks amazing Conor!
    Thanks for sharing the recipe, can’t wait for the weekend to try this at home.

    • I would love to hear how it turns out. Please let me know. Thanks for the follow too!
      Best,
      Conor

  • Very nice, young man.

  • 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!

    • 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…

  • Insert applause here.

  • What a fantastic way to prepare your considerable pork – very impressive indeed. Great ingredients too.

    • Thanks Nick, Very few ingredients and all the better for it.

  • Oh my GOD this looks so good. I never would have thought of noodles with chutney, either. Brilliant, my young man!

    • Thanks Mimi, You know how to get on my good side…

  • beautiful photos and beautiful plating. This recipe looks incredible. I would love to try this at home. Thanks for the recipe, Conor!

    • 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

  • 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!

    • Thanks Amanda, you cut right to the chase there. Garlic / Fat / Fruit = deliciousness.
      Best,
      Conor

  • 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.

    • 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

      • 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. 🙂

  • 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!

    • Ahh Nusrat. You overwhelm me with your kindness. My day rocks with gratitude.
      Best,
      Conor

  • Great crackling!!

    • 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.

  • 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

    • Please do Ken. With the weather starting to get very cold here, I feel I can let go a bit…

  • 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.

  • I love garlic crackling 🙂

  • 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!!!

  • 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!

    • Thank you John. I’m glad I could do something half decent to welcome you on your return.

      • Half-decent? Hardly. This is a great dish that you prepared.

  • 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

    • Thanks BAM,
      I like the “almost as much as I do”.
      Best,
      Conor

  • That crackling!! I am in heaven.

  • 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…..

    • 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…

  • 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!

    • 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

  • Oh my goodness. Words fail.

  • 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.

  • 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.

  • Pork belly is my life. Love what you’ve done here!

  • Quite a beautiful belly you have there and wow that is a lot of garlic! But love it all.

    • Thanks Wendy. The pork stands up well to lots of garlic.

  • 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. 😀

  • Holy crap that pork looks insane!!! You obviously have a really good butcher. Nice work!

    • He’s a top man and, as you can see, he delivers the goods.

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