Atlas Masterclass

Pork Belly



1. Egg noodles

2. Pork belly*

3. Soy, vinegar & chilli sauce

4. Chinese broccoli

5. Ginger

6. Egg



  1. Preheat the oven to 210 degrees fan-forced. Bring a pot of medium water to the boil.

  2. On a oven tray lined with a metal rack, place the pork belly skin side up and coat generously in your preferred oil and salt flakes.

  3. Cook the pork for 20 minutes, allowing the sun to crisp up. 

  4. Carefully drop the egg into the boiling water and boil for 8 minutes. Remove from water and set aside.

  5. Clean the ginger by removing the skin with a knife or spoon. Thinly dice the meat of the ginger and add to the sesame oil mixture.

  6. Add the egg noodles to the boiling water and boil for 2 minutes. 

  7. Add the stems of the Chinese broccoli to the boiling water, leaving the leaves exposed. The leaves will take less time to cook than the stems and we don’t want to overcook them. 

  8. Once the greens turn bright green and still remain tender, remove them from the water and coat in the sesame ginger dressing. 

  9. Strain the noodles and rinse under hot water to remove any remaining starch. Add the remaining sesame ginger dressing and stir. 

  10. Remove the pork belly from the oven and portion into desired amounts. 

  11. De-shell the eggs and cut in half

  12. To plate up, add the noodles and the Chinese broccoli side by side. Add the pork on top and the eggs on the side. Garnish with the black vinegar dressing. 



Vegetarian: Eggplant and firm tofu is provided. Remove contents from the bag and place into a saucepan over a low heat until it begins to simmer. Use as per the recipe.

For downloadable pdf version, click here.