Pork Belly Crispy Fried Noodles
Sticky pork belly served over golden, crispy egg noodles with hints of star anise, chili, and sweet soy, perfect for a cozy night in.
Equipment
- Sharp knife
Ingredients
- 2 lb center cut pork belly around 1.5 inch thickness (about 900g)
- 1/4 cup Shaoxing wine or dry sherry 60ml
- 3 tbsp soy sauce
- 3 tbsp hoisin sauce
- 3 tbsp packed brown sugar
- 3 tbsp oyster sauce
- 1- inch piece of ginger peeled and cut into three
- 1 whole dried arbol chili
- 2 star anise pods
- 3 cups water 720ml
- 1 tbsp vegetable oil
For the noodles:
- 6 oz thin egg noodles about 170g
- Vegetable oil for frying (about 1.5 inches / 4cm depth in the pan)
Instructions
- Cut the pork belly into inch wide strips then cut each strip into two inch pieces
- In a bowl combine the water, wine, brown sugar, soy sauce, hoisin and oyster sauce. Mix and set aside.
- Heat the oil in a wide bottomed skillet or dutch oven and cook the pork belly until golden on all sides. This will take around 20 minutes.
- Add the dried chili, star anise, ginger and water mixture to the pot with the browned pork belly. Bring to a boil then turn down the heat to a simmer.
- Cover and cook with a continuous simmer stirring occasionally for approximately one hour until the pork belly is tender.
- Remove cooked pork belly from the liquid and place into a bowl and set aside.
- Allow the liquid to sit and settle for a few minutes then remove and settled fats and solids.
- Place the remaining liquid back on the heat and simmer for around 15 minutes until it reduces to around one cup.
- Stir the pork belly back into the reduced sauce and keep warm.
- Meanwhile make the crispy noodles. Bring a pan of water to the boil and blanch the noodles for a couple of minutes. Whilst they are boiling, heat vegetable oil in the base of a wide bottomed pan. You want around one and a half inches of oil in the base.
- Remove the noodles from the boiling water and shake off any excess water then very carefully add them into the hot oil. Do this very gently and the oil will rise and spit so add the noodles a little at a time.
- Spread the noodles into an even layer in the pan and cook until golden and crispy which should take around 4-5 minutes.
- Remove and place on kitchen paper to absorb any excess oil.
- Transfer to a plate and top with the pork belly.
- Serve with steamed buns and some chopped fresh cilantro
