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Pork Belly Noodle Broth

Yields2 ServingsPrep 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

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


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


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


Add the chicken stock and simmer gently for 30 minutes


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


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


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


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


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

Nutrition Facts

Servings 0