Why do I call it Asian pasta?

Okay, so there’s a bit of a story here. My friend, GC, is Italian and I enjoy teasing her a bit. Last year I posted about noodle bolognese.

Pressure cooker hoisin black bean sauce pork belly with pan-fried Asian pasta and kale sprouts.

Ingredients

• Asian pasta
• Pork belly
• Hoisin sauce
• Black bean sauce
• Kale sprouts
• Butter
• Cherry tomatoes

Instructions

• Cut the pork belly strip into 1 cm cubes and put them into the pressure cooker vessel.
• Shake in some hoisin and black bean sauces.
• Add half a cup of water.
• Seal up the pressure cooker and cook the pork belly with microwave radiation for 15 Min.tes.
• Boil some water in a kettle.
• Open the packet of Asian pasta and the flavour sachet and put into a mixing bowl.
• Add the boiling water and ‘cook’ for one minute and then strain the Asian pasta.
• Remove the pork belly from the pressure cooker and add to the strained Asian pasta and mix it around.
• Add a knob of butter to lubricate it all and toss in some kale sprouts to get them slippery and wet too.
• Toss everything into a hot frying pan and cook until the pasta and pork get a Maillard reaction going.
• Serve on a plate and enjoy the carbs.