This is one of my favourites. I love belly pork if it's cooked right and, for me, the wonderful Chinese flavours of this dish means I cook it regularly.
Hoisin sauce can be bought in a jar or packet and enhanced, or it can be made from scratch. I do both and sometimes I just use the jar with no enhancements but I do look for a ready made sauce with no silly ingredients like MSG or E numbers. That's not as easy as it sounds but I'm going to assume that you'll be using a bought sauce with perhaps a few extras:
Sliced Belly Pork (enough for however many people you are feeding)
A jar or packet of hoisin sauce
Medium Egg Noodles. Enough for the serving
Sweet or normal soy sauce
Chopped spring onions
Star anise (one or two pieces)
First, I like to cook the belly pork on its own for about half an hour or so in a low oven - 150 degrees or so, covered, on an oven proof dish. This allows you to pour off some of the excess fat, which can spoil the dish if not removed.
Then I add the hoisin sauce, completely emptying the jar by swilling a splash of water around, and completely pasting it onto the pork. Add your extras if you wish at this stage and then re-cover and place in the oven for another hour or so. That's it for the pork, except that I uncover it for the last 10 minutes, which allows it to crisp up a little.
Put the noodles into boiling water with plenty of salt until they are soft and then drain them thoroughly before serving on a dish. At this stage I add a dash of sweet soy sauce, but you can use a normal one if you wish. The pork is served on top but I often stir in some cooked peas too, to give a little colour and freshness.
I hope you like this one as much as I do.