Braised Pork Belly Japanese Cold Noodles
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Braised Pork Belly Japanese Cold Noodles

Serve this dish with a generous helping of pork belly and top it off with a runny egg yolk to add a dash of color!

  • 15 min Preparation Time
  • 30 min Cooking Time
  • 4 Serv. Recipe Serves

Ingredients & Method

  • Lor Bak/Kong Bak (Braised meat)
  • Fresh Pork Belly - 750 g
  • Pork Skin - 100 g
  • 5 spice powder - small pack
  • ground white pepper - small pack
  • deep fried crispy red onions/shallots - 65 g
  • sake - 6 tbs
  • mirin - 2 tbs
  • Rock sugar - 40 g
  • Knorr chicken cube - 1/2
  • Hao Chi - 1/2 tsp
  • Water - 400 ml
  • Premium Dark Soy Sauce - 1.5 tbs
  • Superior Light Soy Sauce - 4 tbs
  • ----------------------------------------------------
  • Beef Kelp Broth
  • dry kombu (kelp) - small pack
  • Bonito flakes - 4 g
  • Knorr Beef cube - 1
  • Water - 800 ml
  • ---------------------------------------------------
  • Assembling
  • Mountain Yam/Chinese Yam/Nagaimo - 250 g
  • Spring onions - 1 bunch (prefer to buy my own)
  • White sesame seeds - small pack
  • 4 fresh eggs
  • ice - one bag
  • Somen - 2 packs
  • Pickled ginger - on the saucer.
  • Prepare the meat by cutting into small pieces - same for the pork skin (blanched it first). In a medium size pot on medium high heat, sauteed the pork for 5-10 minutes till the fats been rendered.
  • Next add in five spice powder, hao chi & white pepper. Followed by rock sugar & saute for a minute or two. Then add in sake, mirin, soy sauce, & dark soy.
  • Continue braising on medium high heat for 5 to 10 minutes. Add in crispy shallots, water & stock cube. Half covered with lid, and braise on medium low heat for at least 1 hour. Stirring every now and then to make sure the bottom doesn't burn.
  • While braising prepare a pot of boiling water on medium heat. Add the dry kombu in and leave to a gentle boil for at least 15 mins, then add in bonito flakes - a quick blanch for the flavor, sieve the dashi & add in the knorr beef cube & continue to cook till stock cube no longer visible. Leave to chill and put into fridge/freezer.
  • Prepare the other ingredients for assembling. Grate the mountain yam into a bowl & set aside to chill. Chop scallions for garnishing. Cook the somen based on package instruction, after cooking, soak in ice water for a minute or two. Remove from ice water, and use a siever to remove as much moisture on the noodles as possible. Add in 1 tbs of oil from the (surface of the braised meat) to the somen to prevent it from sticking.
  • To assemble, lay a handful of somen right at the center of the bowl. ladle 1.5 tbs of grated mountain yam on the noodles, followed by 3 tbs of braised meat on the noodles. Add a raw egg yolk right in the center and garnish with scallions & sesame seeds.
  • To serve, bowl of noodles with chilled beef broth & pickled ginger on the side. There are 2 ways to eat this. Mix the noodles evenly and enjoy the taste of the noodles with mountain yam and the pork. Leave about half a portion left and add in chilled broth to finish up with the noodles.
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