Curtis Stone’s crispy pork belly with chilled noodles, mint

Want to transform your next dinner at home from ho-hum to unforgettable? Try Australian celebrity chef Curtis Stone's mouthwatering recipes for crispy pork belly and chilled maifun noodles, with nectarine cobbler for dessert.

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Serves 4.


  • For the pork belly:

    • 1 1/4 pounds fresh pork belly, skin and fat scored (if your pork belly does not have the skin, just score the fat)
  • For the noodles:

    • 1/3 cup fresh lime juice
    • 1/4 cup (packed) dark brown sugar
    • 1/3 cup fish sauce
    • 1 teaspoon toasted sesame oil
    • 6 ounces rice vermicelli (maifun)
    • 2 medium carrots (8 ounces total), peeled, julienned
    • 1 mango, peeled, pitted, cut into thin slices
    • 1 red jalapeno chili, very thinly sliced into rounds
    • 3 green onions, cut into matchstick-size strips
    • 1/3 cup toasted shelled peanuts
    • 1/4 cup thinly sliced fresh mint leaves


Baking Directions:

To roast the pork belly:1. Preheat the oven to 400 degrees F. Set a rack on a baking sheet. Season the pork belly all over with kosher salt and freshly ground black pepper and press the seasonings into the scored surface of the pork. 2. Set the pork belly on the rack on the baking sheet and roast until the skin begins to puff or until golden brown all over, about 35 minutes. Reduce the oven temperature to 350 degrees F and cover the pork with foil. Continue roasting until the pork is very tender and brown all over, about 1 hour and 45 minutes. 3. Remove the pork from the oven and let rest for 15 minutes. Cut the pork into 4 equal slices then cut the slices into 1/2-inch pieces. Meanwhile, to prepare the noodles: 1. In a 2-cup liquid measuring cup, whisk the lime juice, brown sugar, fish sauce and sesame oil until the sugar has dissolved. 2. In a large pot, bring salted water to a boil over high heat. Add the noodles and cook until al dente, stirring often, 1 to 2 minutes. Drain and rinse under cold water.3. In a large bowl, toss the noodles with enough of the sauce to coat and moisten. Refrigerate while finishing the pork belly.

Serving Directions:

1. Meanwhile, heat a large heavy sauté pan over high heat until very hot. Add the pork belly pieces and sauté until they are crisp on all sides, about 2 minutes.2. Toss the carrots, mango, chilies, half of the green onions and the remaining sauce with the noodles. Divide the noodle mixture among four bowls and top with the pork belly pieces. Sprinkle the peanuts, mint and remaining green onions over and serve.   

Nectarine cobbler
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Serves 8.


  • For the filling:

    • 1 tablespoon unsalted butter
    • 3/4 cup sugar
    • 1/3 cup all purpose flour
    • 1 teaspoon ground cinnamon
    • 1 vanilla bean, split lengthwise
    • 5 pounds ripe nectarines, pitted and cut into 1-inch wedges
    • 2 tablespoons fresh lemon juice
  • For the biscuits:

    • 2 1/4 cups all purpose flour
    • 1/4 cup plus 2 tablespoons sugar, divided
    • 1 tablespoon baking power
    • 3/4 teaspoon salt
    • 1/2 cup (1 stick) chilled unsalted butter, cut into small pieces
    • 1 large egg, lightly beaten to blend
    • 3/4 cup plus 2 tablespoons chilled heavy whipping cream, divided
    • Vanilla ice cream


Baking Directions:

1. For the filling: Preheat the oven to 400 degrees F and position the rack in the center of the oven. Coat a 13-by-9-by-2-inch baking dish with 1 tablespoon of butter.2. In a large bowl, combine the sugar, flour and cinnamon. Scrape in the seeds from the vanilla bean and whisk to blend. Add the nectarines and lemon juice and toss to coat. Set the mixture aside while preparing the biscuit topping, allowing the nectarines to release some of their juices, and tossing occasionally. 3. Meanwhile, prepare the biscuit topping: In a large bowl, whisk the flour, 1/4 cup of the sugar, baking powder and salt. Using your fingertips, rub in the butter until the mixture resembles a coarse meal. In a small bowl, mix the egg and 3/4 cup of the cream to blend. Using a wooden spoon, gently stir the egg mixture into the flour mixture just until the dough forms (do not overmix the dough).4. Transfer the nectarine mixture to the prepared baking dish, arranging it in an even layer. Using about 1/4 cup of dough for each biscuit, gather the dough and gently form it into discs. Arrange the dough discs over the fruit, spacing them evenly apart. Brush with the remaining 2 tablespoons of cream and sprinkle the remaining 2 tablespoons of sugar over. 5. Bake uncovered until the biscuit topping puffs and becomes golden brown and the juices are bubbling, about 50 minutes. If the biscuits brown nicely before the filling bubbles, lay a sheet of foil over the biscuits. Cool on a rack for at least 15 minutes. Serve warm with vanilla ice cream.

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