Tà-á-mī with Braised Pork Belly

Ingredients

• 500g (1.1 lb) pork belly 500g (1.1 lb) pork belly
• 500g (1.1 lb) wheat noodles 500g (1.1 lb) wheat noodles
• 4 cloves garlic, minced 4 cloves garlic, minced
• 1 thumb-sized ginger, grated 1 thumb-sized ginger, grated
• 4 tablespoons soy sauce 4 tablespoons soy sauce
• 2 tablespoons dark soy sauce 2 tablespoons dark soy sauce
• 2 tablespoons oyster sauce 2 tablespoons oyster sauce
• 1 tablespoon sugar 1 tablespoon sugar
• 1 teaspoon five-spice powder 1 teaspoon five-spice powder
• 1 teaspoon sesame oil 1 teaspoon sesame oil
• 2 cups (470ml) chicken broth 2 cups (470ml) chicken broth
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 2 green onions, chopped 2 green onions, chopped
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories (kcal / KJ): 550 kcal / 2300 KJ
• Fat (total, saturated): 35g, 12g
• Carbohydrates (total, sugars): 40g, 4g
• Protein: 20g
• Fiber: 2g
• Salt: 2g

Preparation

1. 1.
   In a large pot, bring water to a boil and cook the wheat noodles according to the package instructions. Drain and set aside.
2. 2.
   In a separate pot, heat vegetable oil over medium heat. Add minced garlic and grated ginger, and sauté until fragrant.
3. 3.
   Add the pork belly to the pot and cook until browned on all sides.
4. 4.
   In a bowl, mix together soy sauce, dark soy sauce, oyster sauce, sugar, five-spice powder, and sesame oil. Pour the mixture over the pork belly.
5. 5.
   Add chicken broth to the pot, cover, and simmer for 1.5 to 2 hours, or until the pork belly is tender and easily falls apart.
6. 6.
   Remove the pork belly from the pot and let it cool slightly. Slice it thinly.
7. 7.
   To serve, divide the cooked wheat noodles into bowls. Top with the sliced pork belly and ladle the braising sauce over the noodles. Garnish with chopped green onions.
8. 8.
   Season with salt and pepper to taste. Serve hot.

Treat your ingredients with care...

• Pork belly — For the best results, choose pork belly with a good balance of meat and fat. This will ensure a tender and flavorful end result.
• Wheat noodles — Cook the noodles until they are al dente to maintain their chewy texture. Rinse them with cold water after cooking to prevent them from sticking together.

Tips & Tricks

• For an extra layer of flavor, marinate the pork belly in the sauce overnight before braising.
• If you prefer a spicier kick, add a teaspoon of chili paste or chili oil to the sauce.
• Customize your toppings by adding blanched vegetables such as bok choy or bean sprouts.
• Leftovers can be stored in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.

Serving advice

Serve the Tà-á-mī hot, allowing the flavors to meld together. Provide chopsticks and a spoon for easy eating.

Presentation advice

To enhance the presentation, arrange the sliced pork belly neatly on top of the noodles and drizzle some of the braising sauce over it. Garnish with a sprinkle of chopped green onions for a pop of color.