You can't go wrong with a Bombay Bad Boy, but if you're anything like me then you'll want to take that Pot Noodle-style experience to the NEXT LEVEL!! An epic twist on the instant classic, this recipe (feat. fresh crab, Welsh pork belly and an old-school Chinese clay pot) is my take on one of the best dishes I’ve ever eaten - the pot noodle at Kiln Soho, made by the OG, the main man, the king... CHEF MEEDU SAAD. YES!!
Ingredients
Welsh pork belly
Cumin
Fennel
Caraway
Smoked chilli
Worcestershire sauce
Dressed crab meat
Noodles
Fish sauce
Oyster sauce
Dark soy sauce
Light soy sauce
Sauce
Limes
Chillies
Shallot
Garlic
Fish sauce
Brown sugar
Chives
Method
Simmer Welsh belly pork in stock for an hour and a half with some cumin, fennel, caraway, smoked chilli and Worcestershire sauce. Don’t throw away the stock and fat that’s rendered off the pork - that’s LIQUID GOLD!
Use dressed crab meat and noodles that have been soaking in water for 15 minutes.
Start off by making a Thai style sauce with plenty of limes. It’s not a Thai sauce without limes is it?! You know me - I like a bit of a kick, so slice plenty of chillies before grating a shallot and garlic. Then add fish sauce, brown sugar and chives before mixing them all together.
Now, turbo-charge the stock with a good glug of fish sauce, oyster sauce, dark soy sauce and light soy sauce.
Then, slice the pork and we’re ready to build those layers in the clay pot.
Add some oil to the bottom of the pot before placing the pork slices inside. Cover the meat with the noodles before adding the crab meat and, finally, that liquid gold.
Put the lid on the pot and onto the fire it goes! Not long to wait now!
Once the pot's been bubbling away for 10 minutes, it’s time to take it off the heat.
Top it off with the crab’s claw and that hardcore sauce - just drizzle it on and there you go, NEXT-LEVEL NOODLES!!
Pot Nwdl Cranc DIY
Dwi'n caru Bombay Bad Boy, ond ma 'neud 'Pot Noodle' dy hun yn WAY mwy next level...
Simro bol porc mochyn Cymreig am awr a hanner mewn sdoc efo ‘chydig o cumin, ffenigl, caraway, tsili wedi’i fygu a Worcestershire sauce. Cofiwch i gadw’r ‘liquid gold’ ‘na ar ôl cwcio; y sdoc a’r ffat ‘na sydd wedi rendro o’r porc.
Defnyddio cig cranc sydd wedi ei prepio’n barod a nwdls wedi socian mewn dŵr oer am tua chwarter awr.
Cychwyn efo saws ‘Thai style’ efo llwyth o limes. Dydi o ddim yn Thai sauce heb limes nadi?! ‘Da chi’n ‘nabod fi - dw i’n licio cic. Defnyddiwch cymysgedd o tsilis a sleisio nhw’n fân cyn gratio sialot a garlleg. Yna, ychwanegu fish sôs, dipyn bach o siwgr brown a chives cyn cymysgu bob dim efo’i gilydd.
‘Wan, turbochargio’r sdoc ‘efo glug go dda o fish sôs, oyster sôs, soy sôs tywyll a soy sôs ysgafn.
Wedyn, sleisio’r porc yn denau a ‘da ni’n barod i greu'r layers yn y pot clai ‘na.
Rhoi dipyn bach o olew yn y gwaelod a cyfro gwaelod y pot yn y bol porc. Wedyn rhoi’r nwdls dros y porc cyn topio off efo’r cig cranc a’r ‘liquid gold’ ‘na.
Caead ar, ac ar y tân a fo! Dim rhy hir i aros ‘wan!
Ar ôl y pot fod yn byblo am tua 10 munud mae o’n barod.
Topio fo efo claw y cranc a’r sôs hardcore ‘na - jesd drizzlo fo ‘mlaen a ‘na chi, nwdls NEXT LEVEL!!
