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Braised Pork Belly Noodles

This makes 6 servings of Braised Pork Belly Noodle. Each serving (without additional toppings) comes out to be 648.33 Calories, 62.9g Fats, 5.47g Net Carbs, and 14.68g Protein.
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Servings 6 servings

Ingredients
  

Braised Pork Belly

  • 1 ½ 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 *
  • ¼ cup Chinese cooking wine **
  • ¼ cup water

Broth

  • 4 cups pork bone broth homemade if possible
  • 680 g Kelp Noodles ~340g per packet

Suggested Toppings:

  • Napa Cabbage steamed
  • Soft Boiled Eggs
  • Scallions thinly sliced

Instructions
 

  • Using the "saute" function, heat coconut oil then saute garlic, ginger, cinnamon stick, and star anise until fragrant.
  • Add pork belly slabs and sear on both sides.
  • In a cup combine the soy sauce, brown sugar substitute, Chinese wine, and water. Mix until homogeneous.
  • Add to the pot. Close lid. Seal and cook on "high pressure" for 35-40 minutes. Alternately, if cooking stove top, bring to a boil then simmer until tender for about 1 1/2 hours.
  • When the meat is tender, remove from pot and set aside. Meantime, strain the braising liquid.
  • Return braising liquid to the pot and add bone broth. Simmer until hot.
  • Ten minutes prior to serving, thoroughly rinse noodles, drain, and add to hot broth. This will allow the noodles to soften and separate.
  • Slice the pork belly thinly.
  • To serve, place noodles in bowl. Top off with broth. Add toppings such as cabbage, eggs, scallions, fried shallots (or garlic).

Notes

* Such as Lakanto Golden Monkfruit Sweetener or Sukrin Gold
** Or dry sherry