Bijie crispy pork noodles
Chinese Cooking Demystified · ♥ 4.7K likes · 95.5K views · 6 min video
Read about pork belly in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- 240 g pork belly
Cut the pork belly into about half centimetre strips and mix well with the salt and soy sauce.
- ¼ tsp salt
- ½ tbsp soy sauce
- 2 tbsp oil
Coat the pork with the oil and add it to a cold wok or pot.
Over a medium flame slowly fry and render out the lard, about 20 minutes, stirring and flipping periodically, until brown and crispy.
- 1 tsp honey
- 1 tbsp water
Return the pork to the wok, add the honey mixed with the water and blast over a high flame about 15 seconds until the water is gone and everything is coated; drain on a paper towel.
- chili powder
Cut the vibrant red chili powder with a spicier chili flake to taste.
Chili powder and the seasoning sauce
- spicy chili flake
- salt
- ¼ tsp MSG
- 1 tbsp soy sauce
- ¾ tsp dark vinegar
- 1 tbsp water
- scallion
Mix the seasoning sauce: salt, MSG, soy sauce, dark vinegar and water, per serving.
- 80 g dried noodles
Nestle the noodles in the bowl over the seasoning sauce and sprinkle over the chili powders, scallion and crispy pork.
- 2 tbsp rendered lard
Heat the reserved lard until smoking and sizzle it over everything, then mix very well.