Braised Pork Belly with Egg Noodles

Toast the dried tofu with a toaster until it’s dried or deep fry it.

Heat the oil in a wok over high heat. Add the pork belly and cook, stirring, for 4-5 minutes or until starting to color.

Use a mortar and pestle to lightly crush the Sichuan peppercorns. Add them to the pork in the wok along with the garlic and sliced ginger. Stir to combine. Then add bay leaves, star anise, and cinnamon stick.

Add the soy sauce, Shaoxing wine, dark sweet soy sauce, brown sugar, and 2 cups of water. Bring to a boil. Reduce heat to low and simmer for 1 hour or until the pork is nearly tender.

While the pork is halfway cooked, add the dried tofu and eggs to the wok. Simmer, turning the eggs occasionally, for another 10 minutes or until the pork is very tender.

Boil some water in a clean wok. When it comes to a rolling boil, add the egg noodles. Boil until noodles are soft, about 1-2 minutes. Stir occasionally. Transfer to a pot of cold water to stop the cooking process.

Divide the cooked noodles among shallow serving plates. Add some braised pork to the noodles along with the dried tofu and quail eggs, as well as the blanched bok choy. Ladle over a generous spoonful of the braising liquid.