real life test kitchen: jamie oliver’s hot and sour rhubarb and crispy pork with noodles












I’m kinda tired of rhubarb at this point. There, I said it. But we’ve still got tons of it growing here; and thankfully, this recipe transforms rhubarb into a savory, tangy, pink-hued sauce much like an Asian-tinged rhubarb ketchup. I found it through Jamie Oliver’s original recipe. I did NOT cook down a whole entire pork belly. I used regular linguine pasta rather than egg noodles. My shortcuts didn’t hurt the flavor, since it’s all about the sauce any way. That sauce, and those fresh, bright herbs. Yeah, and the crispy pork, too…

But seriously, if you’ve got rhubarb to burn through, make this dish. Even just the sauce would be a great glaze/basting sauce for your summer grilling endeavors, and would be a really tasty alternative to ketchup on a burger or fries! If you’re so inclined, get my version of the recipe, after the jump! — Megan B.


hot and sour rhubarb and crispy pork with noodles
For the rhubarb sauce:
• 12 oz. rhubarb, trimmed and chopped
• 4 tablespoons honey
• 4 tablespoons soy sauce
• 4 garlic cloves, peeled
• 1 tablespoon sambal chile paste
• 1 heaped teaspoon Chinese five-spice powder
• a thumb-sized piece of fresh ginger, peeled and chopped
• 1 cup of water
In a food processor, puree all of the ingredients together until smooth. Pour into a wide skillet over medium heat and simmer, stirring frequently, until sauce has reduced to a ketchup-like consistency. Set aside. Serve with crispy pork and noodles (recipe below)

• 1 12oz package of Trader Joe’s fully cooked pork carnitas, shredded
• 1/2 lb of linguine or spaghetti pasta
• 4 green onions, sliced
• 1 habanero chile, seeded and sliced (optional)
• 1 bunch cilantro, rinsed and lightly chopped
• 1 large handful each of mint (or basil), and watercress, rinsed and chopped
• 2 limes

Bring a large pot of salted water to a boil. Meanwhile, heat a wide skillet over medium high heat for 5 minutes and add the pork (no oil required) — saute until crispy and add a couple of spoons of the rhubarb sauce to loosen up the pork. Mix the green onions, chiles, and herbs together. Cook the pasta according to package directions, drain, and separate into 4 bowls. Top with the herb mixture, pork, and sauce. Serve with a wedge of lime and enjoy!!

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