Thai · Dinner
Crispy Pork Belly Noodle Soup
Pork belly is braised until tender, then fried until the skin shatters and the fat crisps, served over rice noodles in a five-spice pork broth with star anise and cinnamon. Finished with scallion, cilantro, bean sprouts, and chili oil.
$7
25 minsPrep
90 minsCook
115 minsTotal
MediumLevel
Nutrition per serving
712Calories
34.2gProtein
42.1gFat
48.6gCarbs
3.1gSugar
2.4gFiber
2140mgSodium
149mgChol
15.9gSat Fat
680mgPotassium
55mgCalcium
3.1mgIron
0.9mcgVitamin B12
6.5mgVitamin C
gluten-free-adaptable
rich-umami
hidden-gems
Instructions
1
Prep
Score the pork belly skin in a crosshatch pattern, pat dry, and smash the garlic cloves and scallion.
2
Braise
Place pork belly skin-side up in a pot with chicken stock, star anise, cinnamon, soy sauce, and garlic. Bring to a boil, reduce to low, and simmer covered 60 minutes until fork-tender.
3
Rest
Transfer the pork belly to a plate and air-dry uncovered 15 minutes so the skin dries before frying. Reserve the braising liquid as broth.
4
Fry
Heat vegetable oil in a skillet over medium-high heat 6 to 8 minutes, frying pork belly skin-side down until the skin crackles and turns golden, turning once.
5
Cook
Strain the braising liquid into a saucepan, stir in five-spice powder and fish sauce, and simmer 5 minutes. Cook rice noodles in boiling water 4 to 6 minutes until chewy, then drain.
6
Plate
Slice the crispy pork belly into bite-size pieces, place noodles in a bowl, ladle broth over them, top with pork, bean sprouts, scallion, cilantro, white pepper, and chili oil.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 14 oz394g pork belly, skin scored
- 3 cups720ml chicken stock
- 22 star anise pod
- 1/2 tsp1/2 tsp ground cinnamon
- 2 tbsp2 tbsp soy sauce
- 4 cloves4 cloves garlic
- 3 1/2 oz100g dried rice noodles
- 1 tsp1 tsp five-spice powder
- 2 tbsp2 tbsp vegetable oil, for frying
- 22 scallion
- 2 tbsp2 tbsp cilantro leaves
- 1/2 cup50g bean sprouts
- 2 tsp2 tsp chili oil
- 1 tsp1 tsp fish sauce
- 1/2 tsp1/2 tsp white pepper
