The Best Braised Pork Belly Noodle Soup Recipe (Hakka Style)

By Souped Up Recipes · 180 min

Ingredients

Instructions

1. Fill a pot with 2.5 liters of water, add the pork belly, ginger slices, Chinese cooking wine and Sichuan peppercorns, bring to a boil, then simmer on low for 15 minutes.
2. Put the spices and aromatics into a spice bag.
3. Remove the pork and prick the skin all over with a fork. Dry it with paper towels, then brush dark soy sauce over the surface while it is still hot.
4. Dry the skin in a dehydrator or fan for a few hours until it feels firm, like leather, and slightly bouncy; without one, refrigerate the pork uncovered with the skin exposed for 24 hours.
5. Heat 1/3 cup of oil in a wok to 380°F. Fry the pork until the skin is golden and crispy, then fry the other sides. Cover the pan while frying to limit splatter. Alternatively, air fry at 400°F for 8 to 10 minutes.
6. Let the pork cool, then slice into slabs about 2/3 inch thick. Put all the pork into a clay pot or heavy stockpot with the spice bag and the soy sauce, Chinese cooking wine, dark soy sauce and sugar.
7. Pour in 2 liters of water, bring to a boil, add salt to taste, then simmer on low for 1.5 to 2 hours.
8. Soak the thick rice noodles in boiling water, off the heat, for 20 minutes. If the pork still needs a long simmer, drain the noodles into cold water until needed.
9. When the pork is done, taste the broth and adjust; it should be noticeably saltier than usual.
10. Add the soaked noodles to the pot and bring to a boil. Add baby bok choy and blanch for 20 to 30 seconds.
11. Serve with pickled yard beans on top.

Summarized from Souped Up Recipes's video. Watch it for the details.

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