Chinese · Dinner
Braised Pork Belly Noodles
Chinese red-braised pork belly simmered in soy sauce, Shaoxing wine and star anise until spoon-tender, tossed with wheat noodles and braising liquid, finished with scallion and blanched bok choy for a savoury-sweet, glossy bowl.
$4
20 minsPrep
90 minsCook
110 minsTotal
MediumLevel
Nutrition per serving
717Calories
34.5gProtein
38.9gFat
56.5gCarbs
13.2gSugar
2.7gFiber
1985mgSodium
138mgChol
15.1gSat Fat
685mgPotassium
98mgCalcium
3.5mgIron
1mcgVitamin B12
22mgVitamin C
gluten-free-adaptable
rich-umami
hidden-gems
Instructions
1
Prep
Pat the pork belly dry with paper towel. Slice the ginger into thin rounds. Cut the scallion white parts into 2-inch lengths; reserve green parts for garnish.
2
Sear
Heat vegetable oil in a heavy pot over medium-high heat. Sear the pork cubes 4–5 minutes, turning occasionally, until golden and rendered on all sides.
3
Braise
Add sugar and cook 1–2 minutes until deep amber. Pour in Shaoxing wine, scrape the base 30 seconds, then stir in soy sauce, tamari, stock, star anise, ginger, and scallion whites. Bring to a boil, then cover and braise over low heat 70–80 minutes until fork-tender.
4
Cook
Boil the noodles 3–4 minutes until tender; drain. Blanch the bok choy 1 minute until bright green; drain.
5
Plate
Toss noodles with a few spoonfuls of braising liquid. Top with pork and bok choy; scatter with reserved sliced scallion green.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 12 oz340g pork belly
- 2 tbsp2 tbsp vegetable oil
- 2 tbsp2 tbsp sugar-white
- 3 tbsp3 tbsp soy-sauce
- 2 tsp2 tsp soy-sauce-tamari
- 4 tbsp4 tbsp shaoxing-wine
- 1 cup240ml chicken-stock
- 44 star-anise pods
- 2-inch piece ginger-fresh
- 22 scallion, white and green parts separated
- 33 large eggs-noodles-cooked, weighed dry
- 4 oz114g bok-choy
