Braised Pork Belly with Noodles (卤肉面）

Lu Rou Fan, also known as Taiwanese Braised Pork Rice, is a relatively frequent dish found in street markets and restaurant stalls inTaiwan. It is said that the best braised pork rice in Taiwan is at Keelung Miaokou Night Market(基隆廟口夜市) I haven’t tried the braised pork rice there. I’ve had Jiufen (九份) braised pork rice.

I adore the succulent braised pork belly drenched in a delightfully savory sauce. It is always served in a bowl by adding an egg on top. What a bliss on a bowl!!

But I'm giving a twist with this braised pork. I am going to pair it with noodles in my own way, so I name it Lu Rou Mian (卤肉面). I am using quail egg, you may replace it with regular eggs. The dish is very similar Hong Shao Rou （红烧肉） or red cooked pork. It’s all about the size of the pork belly cut and the kind of aromatics and spices used. While Hong Shao Rou involves big, luscious chunks of pork belly, Lu Rou Fan is almost like a braised meat sauce.

INGREDIENTS

1 tbsp vegetable oil

800g pork belly, cut into 2cm pieces

1 pc dried tofu, cut into 2cm pieces

1 tsp Sichuan peppercorns

3 garlic cloves, finely chopped

3-4 slices of fresh ginger

60ml soy sauce

50ml Chinese Shaoxing wine

1 tbsp dark sweet soy sauce

2 tbsp brown sugar

3 dried bay leaves

3 whole star anise

1 cinnamon stick

12 boiled quail eggs

500g egg noodles

Some blanched bok choy, to serve

METHODS

1. Toast the dried tofu with toaster until it’s dried or you may deep fry it.

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

3. Use a mortar and pestle to lightly crush the Sichuan peppercorns. Add those 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.

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

5. 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.

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

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

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