๐ช BROWSE MY KITCHENWARE โ https://linkpop.com/soupeduprecipes
โค๏ธ SUPPORT THE CHANNEL โ https://www.patreon.com/soupeduprecipes
Braised Pork Belly Noodle Soup (ๆฃ่็ฒ) is a dish that I had at least a thousand times and the dish that I miss the most ever since I live abroad. The reason it took me this long to share this recipe is that it is not well known. I was worried that the youtube algorithm wonโt promote it as much, but you know what? It is so delicious that it deserves attention.
๐ฅขPRINTABLE RECIPE โ https://soupeduprecipes.com/braised-pork-belly-noodle-soup/
INGREDIENTS
To blanch the pork belly
2 lbs (900 grams) of pork belly
4 slices of ginger
3 tbsp of Chinese cooking wine (Amazon Link โ https://geni.us/Shao-xing-ooking-wine)
1 tsp of Sichuan peppercorns (Amazon Link โ https://geni.us/sichuan-peppercorns)
2.5 liters (10 cups) of water
2 tsp of dark soy sauce to color the pork (Amazon Link โ https://geni.us/dark-soy-sauce)
For the spice bag
4 slices of dried sand gingers (Amazon Link โ https://geni.us/sand-ginger)
2 cloves (Amazon Link โ https://geni.us/dried-cloves)
A small cinnamon stick (Amazon Link โ https://geni.us/cinamon-sticks-8oz)
1/2 of a black cardamom (Amazon Link โ https://geni.us/black-cardamom)
1 star anise (Amazon Link โ https://geni.us/star-anise)
3 bay leaf (Amazon Link โ https://geni.us/bay-leaves)
A small piece of dried galangal (Amazon Link โ https://geni.us/dried-galanga)
3 pieces of dried chili (Amazon Link โ https://geni.us/red-dried-chilies)
2 tsp of Sichuan peppercorns (Amazon Link โ https://geni.us/sichuan-peppercorns)
1/4 tsp of fennel seeds (Amazon Link โ https://geni.us/fennel-seed)
5 slices of ginger
2 scallions
4 cloves of garlic
The seasonings for the braising
1/2 cup of soy sauce (Amazon Link โ https://geni.us/light-soy-sauce)
1/2 cup of Chinese cooking wine (Amazon Link โ https://geni.us/Shao-xing-ooking-wine)
2.5 tsp of dark soy sauce (Amazon Link โ https://geni.us/dark-soy-sauce)
1 tbsp of sugar
2 liters (8 cups) of water
2.5 tsp of salt or to taste
Others
14 oz 400 grams of thick rice noodles
1/3 cup of oil to fry the pork belly
Baby bok choy or other leafy vegetables
Pickled yard beans as a topping
Diced scallion as garnish
INSTRUCTIONS
Fill a pot with 2.5 liters of water. Add the pork belly, ginger slices, Chinese cooking wine, and Sichuan peppercorns. Bring it to a boil then switch to low heat and let it simmer for 15 minutes.
While waiting, you can put all the spices and aromatics in a spice bag. It is a bit difficult to collect all the spices so it is OK if you miss one or 2. It will not affect the taste that much.
Remove the pork from the pot. Quickly use a fork to poke as many holes on the skin as possible. Wipe all the moisture on the pork by using paper towels. Apply some dark soy sauce on the surface while the pork is still hot. The color doesnโt attach well when it is cold.
Dehydrate the pork skin by using a dehydrator or a fan for a few hours or until the skin feels like leather โ very firm and a bit bouncy. If you donโt have a dehydrator or a fan, you can stick the pork belly into the fridge with the skin exposed for 24 hours.
Add 1/3 cup of oil to the wok and heat it to 380 F. Fry the pork until the skin is golden and crispy. Then turn to fry other sides. Be careful with the oil splattering. Suggest putting on the lid when deep frying. You can also do this in an air fryer (8-10 minutes at 400 F).
Let the pork cool then slice it into 2/3 of an inch thick slabs. Add all the pork belly into a clay pot (or any other heavy-duty stockpot) along with the spice bag and the seasonings (soy sauce, Chinese cooking wine, dark soy sauce, and sugar).
Pour in 2 liters of water then bring it to a boil. Add some salt to taste. Simmer on low heat for 1.5 โ 2 hours.
Meanwhile, we can prepare the noodles. I am using thick rice noodles. Bring a pot of water to a boil. Turn off the heat. Soak the noodles for 20 minutes. If you soaked the noodles 20 minutes right before the pork is ready, you can transfer the noodles into the clay pot and continue to cook. But if you soaked them way too early and the pork still needs to simmer for a while, you have to transfer the noodles into the cold water so they are not overdone.
When the pork is done simmering, taste the broth again to adjust the flavor. It should be much saltier than your normal taste because we still go lots of noodles and vegetables.
Add the soaked rice noodles and bring them to a boil. Add baby bok choy and let it blanch for 20-30 seconds.
Serve with some spicy pickled long beans (้
ธ่ฑ่ฑ).
source
Thank you for watching. I love sharing these local Chinese dishes that are delicious but not well known outside of China. Reluctantly, these recipes usually don't get as many views compared to those Westernized take-out dishes. This is a recipe that I grew up eating for breakfast (at least 3 times a week). The flavor is carved in my taste buds, every time I make this dish, my house smells like my hometown. If you like this video, please hit the like button & share this video. That is a big support and encouragement for me. Thank you again =)
๐ฅขPRINTABLE RECIPE – https://soupeduprecipes.com/braised-pork-belly-noodle-soup/
๐ฅขBUY MY CLAY POT – https://geni.us/soupeduprecipesclaypot (Use "claypot20" for a 20% discount)
Um, Mandy….you and Wil Yeung of Yeung Man Cooking should do a collaboration
๐๐๐ฟ
So DELICIOUS
Thank you!!
Yummmmmmmm
I loved that you let us see you enjoy the soup you made. It was like you were saying Good Soup.
That looks 'slurp worthy' as Mikey Chen would say๐..
Yes to Hakka dishes! More Hakka foods please! ๐
Would the dish taste different if can't get hold of sand ginger? Is there a substitute for it?
Singapore Hakka Moi
I love noodle soups like ramen and udon, this looks even BETTER. I would like to just camp out in your yard like a little raccoon waiting for table scraps LOL
ๅ๏ผๆฃ่็ฒ็่ตทๆฅ็้ฆ๏ผๅๆฌขๆจ็่ง้ขใ่ฎข้ ไบใๆ่ฐขๆๅ็ฒพๅฝฉๅไบซ๏ผไฟๆ่็ณปใๅจๆฅๆๅฟซ๏ผโค๏ธ๐
I am a huge fan of pork belly, especially skin-on with the wonderful texture it gets when cooked. And I agree about rice noodles – everything made with rice flour has a bit of that fun bouncy mouthfeel. So this whole bowl of soup is just a mouthfeel extravaganza! ๐ Thanks for sharing your recipe and preparation tips!
I made this recipe and it was FANTASTIC!!! The pork belly was so tasty! Thanks for the amazing recipe, Mandy!!
Just a bit bouncy
I just cooked this tonight , WOW, it is soo tasty, full of flavours , great recipe Mandy ๐๐๐๐
Gosh you are amazing
That looks amazing!!!
๐
๐
I much prefer not well known to the west Chinese cuisine over what is being sold in these restaurants. Thank you for all your efforts.
OMG that looks amazing i. an soo hungry from watching this.
WOW!!!! Thank you!!!๐
made it last night. Instead of Chinese cooking wine, I used Japanese sake since it's what I had. Also, used udon noodles. Really yummy.
Mandy i could 24 hours on the day look ur fantastic cookingvideos.
Its better as all tv chanels here in germany.
Soooo yummy and only wow.
Sometimes a little bit hard to get all ur tasty stuff but i found the most in our grocery stores.
Thats another masterpice from u top.
๐๐๐๐๐๐๐๐
This looks so delicious!! Iโd really like to make this for my friend here in a week or so but donโt think I can get my hands on a clay pot by that time. Will a large metal soup pot work also?
I do plan to try to buy one of those beautiful clay pots in the future though! And I bought one of your woks a few days ago! Canโt wait to try it out! Iโm so excited!!
I really like these more authentic recipes of yours! I know they aren't as popular as western style recipes but I love watching them
I can do this. Thx
็พๅณ็
Boiyo!!!