Braised Pork Belly Noodles
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6 servings
Braised Pork Belly Noodles
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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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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
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