Taiwanese Braised Pork Noodles

Ingredients

• 500g (1.1 lb) pork belly, sliced 500g (1.1 lb) pork belly, sliced
• 4 cups (950ml) chicken broth 4 cups (950ml) chicken broth
• 3 tablespoons soy sauce 3 tablespoons soy sauce
• 2 tablespoons dark soy sauce 2 tablespoons dark soy sauce
• 2 tablespoons oyster sauce 2 tablespoons oyster sauce
• 2 tablespoons brown sugar 2 tablespoons brown sugar
• 4 cloves garlic, minced 4 cloves garlic, minced
• 1 thumb-sized ginger, sliced 1 thumb-sized ginger, sliced
• 2 star anise 2 star anise
• 1 cinnamon stick 1 cinnamon stick
• 1 teaspoon five-spice powder 1 teaspoon five-spice powder
• 300g (10.5 oz) wheat noodles 300g (10.5 oz) wheat noodles
• 2 green onions, chopped 2 green onions, chopped
• Fresh cilantro, for garnish Fresh cilantro, for garnish
• Pickled mustard greens (optional), for garnish Pickled mustard greens (optional), for garnish

Nutrition

• Calories (kcal / KJ): 550 kcal / 2300 KJ
• Fat (total, saturated): 35g, 12g
• Carbohydrates (total, sugars): 35g, 5g
• Protein: 25g
• Fiber: 2g
• Salt: 2.5g

Preparation

1. 1.
   In a large pot, heat some oil over medium heat. Add the pork belly slices and cook until browned on both sides. Remove the pork from the pot and set aside.
2. 2.
   In the same pot, add the minced garlic, ginger slices, star anise, and cinnamon stick. Sauté until fragrant.
3. 3.
   Return the pork to the pot and add the chicken broth, soy sauce, dark soy sauce, oyster sauce, brown sugar, and five-spice powder. Bring to a boil, then reduce the heat to low and simmer for 1.5 to 2 hours, or until the pork is tender.
4. 4.
   While the pork is simmering, cook the wheat noodles according to the package instructions. Drain and set aside.
5. 5.
   Once the pork is tender, remove it from the pot and shred it into smaller pieces. Return the shredded pork to the pot and simmer for an additional 10 minutes.
6. 6.
   To serve, divide the cooked noodles into bowls and ladle the braised pork and broth over the noodles. Garnish with chopped green onions, fresh cilantro, and pickled mustard greens, if desired.

Treat your ingredients with care...

• Pork belly — For a leaner option, you can use pork shoulder instead of pork belly. However, the pork belly adds a rich and succulent flavor to the dish.
• Wheat noodles — If you prefer a different type of noodle, such as rice noodles or egg noodles, feel free to substitute them according to your preference.
• Pickled mustard greens — These add a tangy and slightly bitter flavor to the dish. If you can't find them, you can omit them or substitute with pickled radish.

Tips & Tricks

• For an extra depth of flavor, marinate the pork belly in the soy sauce, oyster sauce, and spices for a few hours or overnight before cooking.
• If you prefer a thicker broth, you can mix a tablespoon of cornstarch with a little water and add it to the simmering broth.
• Adjust the sweetness and saltiness of the dish according to your taste by adding more or less brown sugar and soy sauce.

Serving advice

Serve the Taiwanese Braised Pork Noodles hot in individual bowls. Provide chopsticks and spoons for easy eating. Enjoy it as a complete meal on its own or pair it with some side dishes and drinks for a more elaborate dining experience.

Presentation advice

To enhance the presentation, arrange the shredded pork belly neatly on top of the noodles and garnish with a sprig of fresh cilantro. Serve the pickled mustard greens on the side for guests to add according to their preference.