Braised pork belly noodle soup
Souped Up Recipes · ♥ 4.4K likes · 106.5K views · 12 min video
Read about pork belly in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- pork belly
- 2½ l water
Fill a pot with 2.5 litres of water, add the pork belly with a few slices of ginger, a drizzle of Chinese cooking wine and the Sichuan peppercorns.
Kou rou fen, a dish she misses
- ginger
- Chinese cooking wine
- 1 tsp Sichuan peppercorns
Bring to a boil on high, switch to low and simmer 15 minutes, then take the pork out.
- dark soy sauce
Quickly poke as many holes in the skin as possible with a fork, wipe off the leaking fat and brush dark soy sauce over the surface while the pork is still hot.
Dehydrate the skin under a fan for a few hours, or uncovered in the fridge skin side exposed for 24 hours, until it feels like leather, firm and a bit bouncy.
- ⅓ cup oil
Heat a third cup of oil in the wok to 380F, put the pork in skin side down, move it around a few seconds and cover the lid immediately when the oil starts sizzling.
Flip to fry the other sides at medium low heat, a minute or two per side, building the flavour foundation through Maillard reaction.
- 4 slices dried Canferia galangal
- 2 whole cloves
Cool a little, slice into two-thirds of an inch thick slabs and put them in a clay pot.
- 1 whole cinnamon stick
- ½ whole black cardamom
- 1 whole star anise
- 3 whole bay leaves
- 3 whole hot dried chilies
- 2 tsp Sichuan peppercorns
- ¼ tsp fennel seeds
- 2 whole scallions
- 5 slices ginger
- 4 cloves garlic
Gather the spices into a spice bag: sand ginger, cloves, cinnamon, black cardamom, star anise, bay leaves, dried chilies, Sichuan peppercorns, fennel seeds, knotted scallions, ginger slices and garlic.
- ½ cup soy sauce
- ½ cup Chinese cooking wine
Add the spice bag to the clay pot with the soy sauce, cooking wine, dark soy sauce, sugar and water.
- 2½ tsp dark soy sauce
- 1 tbsp sugar
- 2 l water
- 1 tsp salt
Bring to a boil, taste and adjust the saltiness with a teaspoon of salt, then turn the heat to low and simmer two hours.
- thick rice noodles
Bring a pot of water to a boil, turn off the heat and drop the rice noodles in to soak about 20 minutes, until the centre is slightly chewy. Move them to cold water if the pork is not yet ready.
- 1½ tsp salt
Taste the broth after the simmer and add another 1.5 tsp of salt, 2.5 tsp in total.
Add the fully drained rice noodles, turn the heat to high and bring to a boil. Remove the spice bag.
- baby bok choy
Once it boils, stop cooking or the noodles break down. Toss in baby bok choy and blanch 20 to 30 seconds.
- spicy pickled long beans
- scallion
Put the noodles in a big serving bowl, scoop over some braising broth, top with a couple of pieces of pork belly, serve with spicy pickled long beans and sprinkle with diced scallion.