Creamy Gochujang Pork Belly Noodles

1. Heat the oil in a large frying pan or wok over medium-high heat. Add the pork belly and fry for 6–8 minutes until golden, crisp, and the fat has rendered. Remove and set aside.

2. Reduce the heat to medium. Add the Garlic Paste to the same pan and fry for 30 seconds until fragrant.

3. Stir in the gochujang paste and smoked paprika, letting it sizzle for 30 seconds to deepen the flavour.

4. Pour in the cream and chicken stock, stirring until smooth. Stir in the soy sauce and drop in the noodles. Loosen the noodles to gently pull them apart. Simmer until the noodles are cooked, 2-3 minutes.

5. Return the pork belly to the pan, and toss everything together until well coated. Add a splash of water or stock if the sauce needs loosening.

6. Squeeze over the lime juice just before serving.

7. Garnish with spring onions and serve hot.