Braised Pork Belly with Egg Noodles
A savory and aromatic dish featuring tender braised pork belly, dried tofu, and quail eggs served over egg noodles with blanched bok choy.
Ingredients
- 1tbspvegetable oil
- 800gpork belly, cut into 2cm pieces
- 1piecedried tofu, cut into 2cm pieces
- 1tspSichuan peppercorns
- 3clovegarlic, finely chopped
- 3piecefresh ginger, sliced
- 60mLsoy sauce
- 50mLChinese Shaoxing wine
- 1tbspdark sweet soy sauce
- 2tbspbrown sugar
- 3piecedried bay leaves
- 3piecewhole star anise
- 1piececinnamon stick
- 12pieceboiled quail eggs
- 500gegg noodles
- 1bundleblanched bok choy, to serve
How to make 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.
Tips & Tricks
For extra flavor, marinate the pork belly in soy sauce and Shaoxing wine for 30 minutes before cooking.
You can substitute quail eggs with regular boiled eggs if quail eggs are not available.
FAQS
How do I make braised pork belly with egg noodles step by step?
To make braised pork belly with egg noodles, start by toasting dried tofu until it's crispy. Heat vegetable oil in a wok, then add pork belly and cook until it starts to color. Crush Sichuan peppercorns and add them along with garlic and ginger. Incorporate bay leaves, star anise, and cinnamon stick, then add soy sauce, Shaoxing wine, dark sweet soy sauce, brown sugar, and water. Bring to a boil, then simmer for an hour. Add dried tofu and quail eggs, simmer for another 10 minutes. Boil egg noodles until soft, then serve with the braised pork, tofu, eggs, and blanched bok choy.
Can I make braised pork belly with egg noodles gluten-free?
Yes, you can make this dish gluten-free by using gluten-free soy sauce or tamari instead of regular soy sauce. Additionally, ensure that the egg noodles you choose are made from gluten-free ingredients, such as rice or quinoa.
What can I substitute for quail eggs in this braised pork belly recipe?
If you can't find quail eggs, you can substitute them with regular chicken eggs. Boil the chicken eggs until hard-boiled, then peel and add them to the dish. Alternatively, you can use tofu or omit the eggs entirely for a vegetarian option.
How should I store leftover braised pork belly with egg noodles?
Store any leftover braised pork belly with egg noodles in an airtight container in the refrigerator for up to 3 days. To reheat, warm it gently on the stove or in the microwave, adding a splash of water if needed to prevent drying out.
What side dishes pair well with braised pork belly and egg noodles?
Braised pork belly with egg noodles pairs well with light and refreshing side dishes like pickled vegetables or a simple cucumber salad. You can also serve it with steamed rice or additional blanched greens for a balanced meal.
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Tham Jessica
(@jessieinthekitchen)
I loved to cook and enjoyed learning about all sort of cuisines. Today, I am still in the kitchen and every chance I get, I cook. Some days it isn’t even fancy or a hard recipe. Some days it’s a classic, but something that I’ve created. Cooking is my time to be me. I loved to cook and enjoyed learning about all sort of cuisines. Today, I am still in the kitchen and every chance I get, I...
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