Jajangmyeon (Korean-Chinese Black Bean Noodles)

• 1 medium Cucumber
• 1 large Yellow onion
• 1 medium Courgette
• 3 cloves Garlic
• 350 g Pork belly, skin removed by butcher
• 2 tbsp Vegetable oil
• 120 g Black bean sauce
• 2 tsp Granulated sugar
• 2 tbsp Cornflour
• 450 ml Water
• 450 g Stir-fry wheat noodle
• 1 tbsp Toasted sesame oil

1. Julienne the cucumber and set it aside for serving. Dice the onion and courgette into small, even pieces, and finely chop the garlic. Cut the pork belly into small cubes.
2. Heat the vegetable oil in a wok or large frying pan over medium-high heat. Add the pork belly and stir-fry for 5 to 7 minutes until lightly browned and some fat has rendered. Add the onion and cook for 3 minutes until starting to soften.
3. Stir in the courgette and garlic and cook for 2 minutes until fragrant. Add the black bean sauce and stir-fry for 1 to 2 minutes to toast it slightly and deepen the flavour. Stir in the granulated sugar.
4. Pour in 400 ml water and bring to a gentle simmer. Cook for 8 to 10 minutes, stirring occasionally, until the vegetables are tender and the sauce looks glossy. If it reduces too quickly, add a splash more water.
5. Whisk the cornflour with the remaining 50 ml water until smooth. Stir it into the simmering sauce and cook for 1 to 2 minutes until thickened enough to coat the back of a spoon. Turn off the heat and stir in the toasted sesame oil.
6. Bring a large pot of water to the boil and cook the stir-fry wheat noodle according to the packet instructions until chewy and just tender. Drain well, then divide between bowls. Spoon the black bean sauce over the noodles and finish with the cucumber.

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