Jamie Oliver served up tasty hot ’n’ sour rhubarb with crispy pork with noodles, steam greens and herbs on Jamie Cook Spring.

The ingredients are: 1.2kg higher-welfare pork belly, bone out, rind and most of the fat removed, groundnut or vegetable oil, 4 nests of medium free-range egg noodles (375g total), 500g seasonal greens, such as spinach, spring greens, 4 spring onions and 1 bunch of mixed herbs, such as coriander, mint, basil (30g).

For the marinade: 400g rhubarb, 4 cloves of garlic, 5cm piece of ginger, 2 fresh red chillies, 1 heaped teaspoon Chinese five-spice, 4 tablespoons runny honey, plus extra for drizzling, 2 tablespoons low-salt soy sauce and 1 tablespoon sesame oil.

See recipes by Jamie in his book titled: 5 Ingredients Mediterranean available from Amazon now.