Braised Pork Belly Noodle Soup Recipe (Hakka Style)

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Braised Pork Belly Noodle Soup (扣肉粉) is a dish that I had at least a thousand times and the dish that I miss the most ever since I live abroad. The reason it took me this long to share this recipe is that it is not well known. I was worried that the youtube algorithm won’t promote it as much, but you know what? It is so delicious that it deserves attention. 🥢BUY MY CLAY POT – (Use “claypot20” for a 20% discount) 🥢BUY MY CHOPSTICKS – (Launch Special!! Use “15soupedup” to get 15% discount) 🥢BUY MY CARBON STEEL WOK – 🥢OTHER FEATURED PRODUCTS THAT I USE – 🥢MY AMAZON INFLUENCER/AFFILIATE PAGE – (I share ingredients here) 🥢SUPPORT ME ON PATREON – 🥢PRINTABLE RECIPE – INGREDIENTS To blanch the pork belly 2 lbs (900 grams) of pork belly 4 slices of ginger 3 tbsp of Chinese cooking wine (Amazon Link – 1 tsp of Sichuan peppercorns (Amazon Link – 2.5 liters (10 cups)) of water 2 tsp of dark soy sauce to color the pork (Amazon Link – For the spice bag 4 slices of dried sand gingers (Amazon Link – 2 cloves (Amazon Link – A small cinnamon stick (Amazon Link – 1/2 of a black cardamom (Amazon Link – 1 star anise (Amazon Link – 3 bay leaf) Amazon Link – A small piece of dried galangal (Amazon Link – 3) pieces of dried chili (Amazon Link – 2 tsp of Sichuan peppercorns (Amazon Link – 1/4 tsp of fennel seeds) Amazon Link – 5 slices of ginger 2 scallions 4 cloves s of garlic The seasonings for the braising 1/2 cup of soy sauce (Amazon Link – 1/2 cup of Chinese cooking wine (Amazon Link – 2.5 tsp of dark soy sauce (Amazon Link – 1 tbsp of sugar 2 liters (8 cups) ) of water 2.5 tsp of salt or to taste Others 14 oz 400 grams of thick rice noodles 1/3 cup of oil to fry the pork belly Baby bok choy or other leafy vegetables Pickled yard beans as a topping Diced scallion as garnish INSTRUCTIONS Fill a pot with 2.5 liters of water. Add the pork belly, ginger slices, Chinese cooking wine, and Sichuan peppercorns. Bring it to a boil then switch to low heat and let it simmer for 15 minutes. While waiting, you can put all the spices and aromatics in a spice bag. It is a bit difficult to collect all the spices so it is OK if you miss one or 2. It will not affect the taste that much. Remove the pork from the pot. Quickly use a fork to poke as many holes on the skin as possible. Wipe all the moisture on the pork by using paper towels. Apply some dark soy sauce on the surface while the pork is still hot. The color doesn’t attach well when it is cold. Dehydrate the pork skin by using a dehydrator or a fan for a few hours or until the skin feels like leather – very firm and a bit bouncy. If you don’t have a dehydrator or a fan, you can stick the pork belly into the fridge with the skin exposed for 24 hours. Add 1/3 cup of oil to the wok and heat it to 380 F. Fry the pork until the skin is golden and crispy. Then turn to fry other sides. Be careful with the oil splattering. Suggest putting on the lid when deep frying. You can also do this in an air fryer (8-10 minutes at 400 F). Let the pork cool then slice it into 2/3 of an inch thick slabs. Add all the pork belly into a clay pot (or any other heavy-duty stockpot) along with the spice bag and the seasonings (soy sauce, Chinese cooking wine, dark soy sauce, and sugar). Pour in 2 liters of water then bring it to a boil. Add some salt to taste. Simmer on low heat for 1.5 – 2 hours. Meanwhile, we can prepare the noodles. I am using thick rice noodles. Bring a pot of water to a boil. Turn off the heat. Soak the noodles for 20 minutes. If you soaked the noodles 20 minutes right before the pork is ready, you can transfer the noodles into the clay pot and continue to cook. But if you soaked them way too early and the pork still needs to simmer for a while, you have to transfer the noodles into the cold water so they are not overdone. When the pork is done simmering, taste the broth again to adjust the flavor. It should be much saltier than your normal taste because we still go lots of noodles and vegetables. Add the soaked rice noodles and bring them to a boil. Add baby bok choy and let it blanch for 20-30 seconds. Serve with some spicy pickled long beans (酸豇豆). .

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47 COMMENTS

  1. Thank you for watching. I love sharing these local Chinese dishes that are delicious but not well known outside of China. Reluctantly, infamous recipes usually don't get as many views compared to those Westernized take-out dishes. This is a recipe that I grew up eating for breakfast (at least 3 times a week). The flavor is carved in my taste buds, every time I make this dish, my house smells like my hometown. If you like this video, please hit the like button & share this video. That is a big support and encouragement for me. Thank you again =)

    🥢PRINTABLE RECIPE – https://soupeduprecipes.com/braised-pork-belly-noodle-soup/

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  2. When my family went to China, we had to most amazing noodles and we've been trying to find them ever since. We were at a truck stop outside Shanghai and they were translated as "Mutton Noodles". The broth was jet black and like an oil slick with the most wonderful beefy flavour. We've been searching and searching, but can't find what it was or the real name of the dish so, if it's ringing any bells to anyone, PLEASE TELL ME! They were the best noodles I've ever had!

  3. I love the recipe, especially the braised pork belly. Looks very delicious and healthy except for two things:
    1. Way too much sodium content which is deadly.

    2. White sugar is bad for you in every way. Do not use. See alternatives below.

    Normal adult salt needs are 1500 – 2000 mg per day. 1 tsp of salt contains 2300 mg of sodium, much more than you need per day. First the two soy sauces which are overloaded with salt, then 2.5 tsp additional salt, OMG! This soup will kill you. 1/2 cup regular soy sauce = 8 Tbsp. 1 Tbsp. 8 x 880 mg = 7040 mg sodium
    2.5 tsp dark soy sauce for broth x 410 mg sodium per tsp = 1024 mg sodium
    2 tsp dark soy sauce for marinating pork x 410 mg sodium per tsp = 820 mg sodium
    2.5 tsp table salt x 2300 mg per tsp = 5750 mg sodium
    7040 + 1024 + 820 + 5750 = 14,634 mg sodium in this pot. If shared with 4 people, each is getting 3658.5 mg salt in one meal, almost double the daily allowance. Ouch! Not good. Anyone with hypertension will have serious issues. Your feet will swell up and heart will race.

    Suggestions:
    1. Switch to Low Sodium Soy Sauce at 576 mg sodium per Tbsp. And use a tiny amount of soy sauce, and no extra salt.
    2. Cut back on rice or wheat noodles as they are high on glycemic (sugar) index and wheat contains gluten. Switch to bean thread noodles and soba buckwheat noodles instead – low glycemic index, high in nutrition.
    3. No white sugar!!! Switch to Monkfruit, Erythritol, Xylitol, or Stevia. Honey and Agave are equally bad on glycemic scale.
    4. Add more veggies, less noodles, way less. Add veggie broth instead of all this soy salt and no additional salt.

    If you think this does not apply to you, you are wrong. Whatever your age, gender, ethnicity, health status, this applies to you. Eat right and your body will last a long time with no breakdowns.
    Mandy, you need to re-sensitize your mouth to salt. If you eat this much salt daily, you will die young. Please don't, its scary. And we love you!

  4. Thank you, Mandy for your "Life Saver Tips" to "use a see-through lid" when frying the "dehydrated" pork belly and to wear "gloves" to avoid oil burn splatter. I wished I knew your tips years ago to save me from my frightening experience. I had hot oil splattering, literally everywhere, on the stove, walls, floor, nearby appliances, etc., and had a hard time cleaning that awful mess. I even got several oil "pops" on my hand/arm which then, I vowed never to make that recipe again. But since watching YOUR video, I changed my mind and will "safely" make it your way.

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