Serves: 2-3
Prep: ~1.5 hours with homemade noodles, 15-20 min if not
Cook Time: ~40 min
Minimal ingredients, but excellent flavor paired with chewy homemade noodles. You can even garnish your bowl with whatever other ingredients you like! This recipe can be a tad bit intensive and timely if you are working alone, but so very worth it in the end.
Ingredients
~1 lb of pork belly
2 cups shallots, loosely chopped
¼ cup garlic, chopped
Homemade noodles, or store bought
Green onions for garnish
Instructions
Place 2.5 cups of flour on a large surface, and form a well. Add in a tablespoon of water and three eggs. Mix together, and knead the dough until it is smooth (~20 min). Set aside to rest for an hour.
While letting your noodles rest, chop pork into small & thin pieces (about the size you’d cut for carbonara), and set aside in a bowl.
Deep fry the shallots until golden brown, strain, and remove from heat for later use.
Repeat this step for the garlic.
Sauté pork in a large skillet for 2-3 minutes, then add in 1 tbs shaoxing cooking wine, 1 tbs soy, 1 tbs rock sugar, 1 tsp oyster sauce. Add in the fried shallots and garlic.
Add ~½ cup of water, or almost enough water to almost cover the ingredients in the pan. Simmer for about 30 minutes, or until the liquid is mostly gone, and the texture resembles a meat stew thickness.
Hopefully by the time you’re almost done with cooking down the pork mixture, you will be ready to cook the noodles. We used a pasta machine to help ensure the thickness of the noodles were consistent and the noodles were long, but you can use a rolling pin also. The thicker your pasta, the longer it’ll take to cook. After you’ve achieved the thickness you desire, make sure to flour and rub both sides lightly before cutting the noodles, or when you cut it, the pressure might fuse the layers of noodles.
Cook the noodles to your own preference (al dente isn’t a thing in Asian cuisine), or according to the package if you buy it in the stores.
In a large bowl, place the strained noodles in, and top with the pork belly mixture. Make sure to toss the noodles until evenly coated.
Optional garnish: thinly sliced green onions, cooked bok choy, or a soft boiled egg (on the more firm side).
Enjoy!
Comments