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Poached Pork Belly Noodles

Calling all noodle lovers! This is a recipe for a dish that will leave you (and your friends) wanting more: Poached Pork Belly Noodles. It's a symphony of textures and flavours, featuring tender pork belly, light vermicelli noodles, and an umami-packed broth.

Servings
Feeds
2
Prep Time
10
mins
Cook Time
50
mins

Hey, I'm Verna!

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About this recipe

Ingredients

For poaching

  • 500g pork belly
  • 200g Chinese leaf cabbage, or other leafy veg
  • 1.2 litre of water
  • 2 stalks spring onions
  • 10g ginger, sliced
  • 1 tbsp Chinese cooking wine (optional)

For everything else

  • 1 shallot, thinly sliced
  • 3 tbsp neutral cooking oil
  • 3 tbsp fish sauce (or more to adjust to taste)
  • 1 tsp sugar
  • 1 tsp msg (optional)
  • 2 cloves garlic, minced
  • 1 tsp chilli flakes
  • salt to taste

Serve with

  • fresh coriander
  • blanched Chinese (napa) cabbage, or other leafy green of choice
  • 2 bunches of vermicelli noodles, cooked to package instructions
  • fried crispy shallots

Pair it with

Instructions

  1. Poach the pork belly: In a large pot, combine pork belly, water to cover, ginger, scallions, and optional cooking wine. Bring to a boil, then reduce heat and simmer for 40 minutes, or until the pork belly is tender. Remove pork belly from the pot and set aside to cool slightly before slicing thinly. Keep warm for later.
  2. Make the shallot oil: While the pork belly simmers, heat up some oil in a small pan over medium heat. Add shallots and fry until golden brown. Remove from heat and strain, reserving both the shallots and the oil.
  3. Blanch your greens: To the pork broth, add the Chinese cabbage and cook until slightly softened, about 3 minutes. Drain and remove to set aside for later
  4. Enhance the broth: Add shallot oil, MSG (if using), fish sauce, garlic, and chilli pepper (if using) to the simmering broth. Taste and adjust seasonings as desired.
  5. Assemble and serve: In a large bowl, combine cooked noodles, sliced pork belly, and hot broth. Garnish with chopped cilantro and crispy shallots (if using).

Tips:

  • Leftover poached pork belly can be stored in an airtight container in the fridge for up to 3 days.
  • Instead chilli peppers, chilli oil is also a great addition here for extra spicy flavours

Video demonstration

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