Crispy Pork Noodles
Ingredients: Pork belly, Salt, Soy sauce, Oil, Honey · 40 min cook time · 512kcal · ~₩11,250
Ingredients
240g Pork belly, 0.25tsp Salt, 0.5tbsp Soy sauce, 2tbsp Oil, 1tsp Honey, 1tbsp Water, 1.5tbsp Vibrant red chili powder (e.g., Yunnan Qiubei or Gochugaru), 1tbsp Spicy chili flake (e.g., cayenne pepper), 0.25tsp MSG, 0.75tsp Dark vinegar (e.g., Chinese 'xiangcu' or Balsamic), 2stalks Chopped scallion, 160g Thin alkaline egg noodles (e.g., Cantonese wonton noodles)
Instructions
1. Cut 240 grams of pork belly into about half-centimeter strips. Mix well with ¼ tsp salt and ½ tbsp soy sauce. Coat with 2 tablespoons of oil and add to a cool wok or pot.
2. Over a medium flame, slowly fry and render out the lard from the pork belly. This will take about 20 minutes. Keep an eye on it and stir/flip periodically.
3. Once the pork is nice, brown, and crispy, strain it and reserve the rendered lard.
4. Add the crispy pork back to the wok. Toss in 1 tsp honey mixed with 1 tablespoon of water. Quickly blast it all over a high flame until the water is gone, about 15 seconds. Remove and drain on a paper towel.
5. Prepare the noodle seasoning sauce: per serving, combine ⅛ tsp salt, ¼ tsp MSG, 1 tablespoon soy sauce, ¾ tsp dark vinegar, and 1 tablespoon water. For two servings, double these amounts.
6. Boil 160g of dried thin alkaline egg noodles until done, about 2 minutes.
7. Nestle the cooked noodles in a bowl with the seasoning sauce below. Sprinkle over your chili powders (vibrant red chili powder and spicy chili flake), chopped scallion, and crispy pork.
8. Grab 2 tablespoons per serving (total 4 tablespoons for two servings) of your previously reserved rendered lard. Heat it up until it's smoking, and sizzle it all over everything.
9. Mix everything well – super well, as it will be slightly sticky – and devour.
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