Skip to main content

Pork Belly Noodle Broth

Rejane GwynneAuthorRejane GwynneCategory, , DifficultyIntermediate
Yields2 Servings
Prep Time10 minsCook Time50 minsTotal Time1 hr
 1 tbsp peanut oil
 1 onion - sliced
 1 tsp 5-spice powder
 1 tsp schezwan peppercorns - toasted and ground
 2 cloves garlic - minced
 2 red chilli's - finely chopped
 1 thumb sized piece of ginger - grated
 150 ml rice wine or dry sherry
 3 cups chicken stock
 1 lime - juiced
 2 tbsp soya sauce
 2 tsp sesame oil
 150 ml hoisin sauce
 2 pak choi - chopped
 250 g roasted pork belly - sliced
 4 spring onions - sliced
 1 handful fresh coriander - chopped
 1 tbsp toasted sesame seeds
 egg noodles
1

Heat the oil in a pot, add the onions and fry on a medium heat until onions are soft

2

Add the 5-spice powder, schezwan pepper, garlic, ginger and chilli's and stir through for a couple of minutes

3

Deglaze the pot with the rice wine whilst stirring everything through for a couple of minutes

4

Add the chicken stock and simmer gently for 30 minutes

5

Add the soya sauce, sesame oil, lime juice and hoisin sauce and continue to simmer for another 5 minutes

6

Add the pak choi and sliced roasted pork belly strips and continue to cook or another 5 minutes until the pak choi is cooked and the pork is warmed through

7

Meanwhile, cook the noodles according to packet instructions and leave aside

8

When you are ready to plate up, start by dividing the noodles into two bowls and then scoop ladels full of the broth on top of the noodles

9

Finish off the dish with a sprinkle of spring onions, sesame seeds and fresh coriander leaves on top.

Ingredients

 1 tbsp peanut oil
 1 onion - sliced
 1 tsp 5-spice powder
 1 tsp schezwan peppercorns - toasted and ground
 2 cloves garlic - minced
 2 red chilli's - finely chopped
 1 thumb sized piece of ginger - grated
 150 ml rice wine or dry sherry
 3 cups chicken stock
 1 lime - juiced
 2 tbsp soya sauce
 2 tsp sesame oil
 150 ml hoisin sauce
 2 pak choi - chopped
 250 g roasted pork belly - sliced
 4 spring onions - sliced
 1 handful fresh coriander - chopped
 1 tbsp toasted sesame seeds
 egg noodles

Directions

1

Heat the oil in a pot, add the onions and fry on a medium heat until onions are soft

2

Add the 5-spice powder, schezwan pepper, garlic, ginger and chilli's and stir through for a couple of minutes

3

Deglaze the pot with the rice wine whilst stirring everything through for a couple of minutes

4

Add the chicken stock and simmer gently for 30 minutes

5

Add the soya sauce, sesame oil, lime juice and hoisin sauce and continue to simmer for another 5 minutes

6

Add the pak choi and sliced roasted pork belly strips and continue to cook or another 5 minutes until the pak choi is cooked and the pork is warmed through

7

Meanwhile, cook the noodles according to packet instructions and leave aside

8

When you are ready to plate up, start by dividing the noodles into two bowls and then scoop ladels full of the broth on top of the noodles

9

Finish off the dish with a sprinkle of spring onions, sesame seeds and fresh coriander leaves on top.

Pork Belly Noodle Broth

Leave a Reply


Green Web Hosting - Kualo