Crunchy Noodles With Pork Belly And Vegetables

By • February 23, 2015 2 Comments

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Author Notes: This recipe is really pretty simple and straightforward but the sum of all it's parts is delicious. Crunchy noodles, marinated pork belly fried until crisp, oven roasted bok choy and steamed snow peas all nestled in a really flavorful broth. The pork belly marinade is so flavorful and the resulting meat is delicious. The noodles are deep fried and retain texture and crunch even in the broth. Now this is not a bowl of soup, there is broth but it's not a lot of liquid, what I went for was intense flavor.sdebrango

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Serves 2-4 depending on portion size

Marinade and roasting the pork belly

  • 2 garlic cloves smashed
  • 1 spring onion cut into small pieces white and green part
  • 1 tablespoon honey
  • 1 tablespoon brown sugar
  • 2 tablespoons rice wine vinegar
  • 1 tablespoon oyster sauce
  • 1 tablespoon hoisin
  • 2 tablespoons soy sauce
  • 1/2 teaspoon minced ginger
  • 1 pound pork belly ( I used berkshire 3 strips)
  • broth (chicken, vegetable,pork. beef your choice) enough to come to middle of the piece of pork (approx 2-2.5 cups).
  1. Mix all ingredients together, place pork belly in zip lock bag or container and pour the marinade on the pork. Squish it around until each piece is coated and refrigerate over night.
  2. Pre heat oven to 325. Place pork belly in a baking dish,don't discard but reserve the marinade. Add the broth pouring enough that it comes to about the middle of your piece of pork (your choice, chicken, vegetable, beef or pork) I used chicken stock. Cover baking dish tightly and roast in the oven for 1 1/2 -2 hours. When done remove pork belly and wrap in foil or place in covered container and refrigerate for at least an hour or overnight Pour the broth into a fat separator, if you don’t have one refrigerate the broth and skim off the fat, reserve the remaining broth you will use it for serving.

Vegetables, noodles and putting together

  • 4 baby bok choy
  • 1/2 pound approximately snow peas
  • vegetable and toasted sesame oil
  • season with salt and pepper to taste only if desired NOTE: the broth is quite intense and has salt so bear that in mind when seasoning the vegetables
  • 1-2 packets fresh chow mien or lo mein noodles
  • vegetable oil to deep fry the noodles
  • 1/2 tsp minced ginger (for broth)
  • pork belly and reserved marinade
  1. Pre heat oven to 375. Cut Bok Choy in half and place on baking sheet lined with parchment or foil. Brush with vegetable oil, sprinkle with sea salt and drizzle with toasted sesame oil. Roast in the oven for 25-30 minutes or until the vegetable is slightly browned and soft. Remove from the oven and set aside. Steam your snow peas. (I steamed in the microwave for 55 seconds in a glass bowl with a splash of water) Set aside.
  2. I used fresh chow mien noodles that came in individual packets. One packet made two servings. Take out a packet of fresh noodles. Heat about 3 inches of oil in a pot to 375 degrees. Divide the noodles into portion size desired and drop noodles in one piece into the hot oil, let fry until golden brown, turn over and fry the other side. Remove and drain on paper towels.
  3. Place reserved broth in a skillet add a little minced ginger and cook until reduced by almost half you want the broth to be slightly thickened and very rich. Remove the pork belly from the refrigerator and cut into slices. Heat a skillet with a little oil, dip the pork belly in the reserved (left over) marinade and fry on high heat until crisped and browned. Place fried noodles in a bowl, arrange, bok choy. snow pea’s and pork belly slices on top of the noodles. Pour some broth over it all, garnish with spring onions.

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