• Welsh pork belly
• stock
• Worcestershire sauce
• cumin
• fennel Seeds
• caraway Seeds
• smoked chilli
• dressed crab meat
• noodles
• limes
• shallot
• garlic
• fish sauce
• oyster sauce
• brown sugar
• chives
• light soy sauce
• dark soy sauce

*Bydd angen pot clai neu wok ar gyfer y rysait yma.

The meat

1. Simmer Welsh belly pork in stock for an hour and a half with some cumin, fennel, caraway, smoked chilli and Worcestershire sauce.
2. Keep the stock and the fat rendered off the pork.

The noodles

1. Soak the noodles in hot water for 15 minutes.

Thai sauce

1. Juice one lime into a bowl.
2. Thinly Slice plenty of chillies before grating a shallot and garlic before adding them to the mix.
3. Add some fish sauce, brown sugar and chives before mixing them all together.

The stock and noodles

1. To turbocharge the stock, add a glug of fish sauce, oyster sauce, dark soy sauce and light soy sauce to the stock.
2. Thinly slice the pork then add some oil to the clay pot or wok before placing the pork slices inside.
3. Cover the meat with the noodles before adding the crab meat and finally the liquid gold stock on top.
4. Place the lid on the pot and let it bubble for 10 minutes.
5. Top it off with the Thai sauce by drizzling it over the noodles.

Originally featured on Bwyd Epic Chris.

Recipe by Chris Roberts.

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