Braised Pork Belly Noodles

Braised Pork Belly Noodles


Makes 6 servings. Per Serving:










– Braised Pork Belly
– 1 1/2 pounds pork belly
– 1 tablespoon coconut oil
– 1 clove garlic, minced
– 1 piece ginger, approximate 1-inch, minced
– 1 piece cinnamon stick
– 2 pieces star anise
– 3 tablespoons soy sauce
– 2 tablespoons brown sugar substitute *
– 1/4 cup Chinese cooking wine **
– 1/4 cup water

– 4 cups pork broth, homemade
– 680 g (2 packs) kelp noodles

Suggested Toppings
– Napa cabbage, steamed
– Soft boiled eggs
– Scallions, thinly sliced



1. Using the “saute” function, heat coconut oil then saute garlic, ginger, cinnamon stick, and star anise until fragrant.

2. Add pork belly slabs and sear on both sides.

3. In a cup combine the soy sauce, brown sugar substitute, Chinese wine, and water. Mix until homogeneous.

4. Add to the pot. Close lid. Seal and cook on “high pressure” for 35-40 minutes. Alternately, if cooking stovetop, bring to a boil then simmer until tender for about 1 1/2 hours.

5. When the meat is tender, remove from pot and set aside. Meantime, strain the braising liquid.

6. Return braising liquid to the pot and add bone broth. Simmer until hot.

7. Ten minutes before serving, thoroughly rinse noodles, drain, and add to hot broth. This will allow the noodles to soften and separate.

8. Slice the pork belly thinly.

9. To serve, place noodles in a bowl. Top off with broth. Add toppings such as cabbage, eggs, scallions, fried shallots (or garlic).

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