Braised Pork Belly Egg Noodles | Chef John’s Cooking Class

Name: Braised Pork Belly Egg Noodles | Chef John’s Cooking Class
Prep time: 45 min
Cook time: 1 hr 15 min
Total time: 2 h
Yield: 4 servings
Cuisine: Chinese
Ingredients: 2 cup All-Purpose Flour [Egg Noodle]; 1 tbsp. Water [Egg Noodle]; 1 tbsp. Vegetable Oil [Egg Noodle]; 3 count Eggs [Egg Noodle]; 2 oz. Garlic Cloves; 2 oz. Shallot; 1 lb. Pork Belly; 1 tbsp. Shaoxing Cooking Wine [Seasoning]; 0.25 cup Soy Sauce [Seasoning]; 1 oz. Rock Sugar [Seasoning]; 1 tbsp. Oyster Sauce [Seasoning]; 2 cup Water; 0.1 tbsp. Cooking Oil

Chef John Zhang

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Braised Pork Belly Egg Noodles | Chef John’s Cooking Class

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Pork belly is one of the most popular ingredients for myriad recipes ranging from traditional homemade dishes to street food snacks. Chef John shows you a simple melt-in-your-mouth braised pork belly recipe with handmade egg noodles.

Recipe

PRE TIME: 45 min

COOKING TIME: 1 hr 15 min

TOTAL TIME: 2 hr

4 SERVING

Ingredients:

2 cup All-Purpose Flour [Egg Noodle]
1 tbsp. Water [Egg Noodle]
1 tbsp. Vegetable Oil [Egg Noodle]
3 count Eggs [Egg Noodle]
2 oz. Garlic Cloves
2 oz. Shallot
1 lb. Pork Belly
1 tbsp. Shaoxing Cooking Wine [Seasoning]
0.25 cup Soy Sauce [Seasoning]
1 oz. Rock Sugar [Seasoning]
1 tbsp. Oyster Sauce [Seasoning]
2 cup Water
0.1 tbsp. Cooking Oil

Directions:

Step 1

Cut pork belly into bite-size cubes.

[Egg Noodle] Step 2

On a working surface, mix all-purpose flour, eggs, cooking oil, and water. Mix together to form a dough. Kneed the dough for 5 minutes, then cover it with plastic wrap and rest for 30 minutes.

[Egg Noodle] Step 3

Remove the plastic wrap, flour dust the working surface, and use a rolling pin to roll it out to a thin sheet. Dust the sheet with flour, z-fold the sheet, and cut it as the desired width of noodles

Step 4

Slice garlic and shallots.

Step 5

In a wok, add 2 cups of cooking oil. When the oil reaches 250-300°F (120-150°C), fry shallots to a golden brown. Take out the shallots with a strainer, and set aside.

Step 6

In the same wok with oil at 250-300°F (120-150°C) temperature, fry garlic to a golden brown. Take out the garlic with a strainer.

Step 7

Empty the wok (no wash), add diced pork belly, and stir fry until pork grease starts to come out the belly.

Step 8

In the same wok, add Shaoxing wine, soy sauce, rock sugar, oyster sauce, and water to submerge the pork belly.

Step 9

Pour the fried shallots and garlic back to wok, and bring to a boil. Then cover and simmer for 1 hour.

Step 10

In a wok or pot, add enough water (to cook noodles), bring the water to a boil. Add egg noodles and cook for 3-5 minute or to al dente. Strain the noodles.

[Assemble the dish] Step 11