- 600ml/21¼fl oz water
- 150ml/5¼fl oz malt vinegar
- 3 tomatoes, halved
- 4cm root ginger, finely chopped
- 50ml/1¾fl oz syrup from jar of stem ginger
- 1 tsp soy sauce
- 1 tbsp demerara sugar
- 1 tsp cornflour, mixed with 1 tbsp tomato ketchup
- 1 kg/2¼lb pork belly, cooked the day before
- 500g/17½oz packet of 4-minute dried medium egg noodles
- 1 tbsp sesame oil mixed with 1 tbsp vegetable oil
- 4 shiitake mushrooms, sliced
- 4 baby sweetcorn, quartered
- ½ yellow pepper, cut into thin strips
- 1 garlic clove, finely chopped
- 2.5cm fresh root ginger, finely chopped
- 2 spring onions, cut into 4cm pieces
- 6 mangetout
- 1 carrot, cut into matchsticks
- 3 tbsp chopped fresh coriander
- 1 tsp Thai fish sauce (nam pla)
- 1 tsp soy sauce
- Put all the sweet and sour ingredients, except the corn flour and tomato ketchup, in a saucepan, bring to the boil and leave to simmer for 30 minutes.
- Then stir in the corn flour mixture and cook until thick and glossy.
- Drop the noodles in a large pan of lightly salted boiling water, bring back to the boil and cook for 4 minutes.
- Drain and cool under cold water.
- Divide the pork into four portions and warm on a griddle pan for 4 minutes on each side.
- Then heat half the mixed oils in a large frying pan or wok, add the cold, drained noodles and stir-fry until lightly coloured.
- Transfer to a plate and keep warm.
- Add the remaining oil to the wok and stir fry the vegetables for 2 minutes, starting with the mushrooms and sweetcorn, then adding the pepper, garlic and ginger, then the spring onions, mangetout and finally the carrots.
- Add the noodles, sweet and sour sauce, coriander, fish sauce and soy sauce to taste and mix well. Serve with the warm pork belly.