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Crunchy Noodles, Pork Belly And Vegetables

Crunchy noodles, vegetables and pork belly

Crunchy noodles, vegetables and pork belly

I step a bit outside my comfort zone here. I love Asian food especially anything involving noodles but I usually eat out and don’t make it myself at home. Food52 as you know has recipe contests and this time it’s your best recipe using noodles.

This recipe is really pretty simple and straightforward but the sum of all it’s parts is delicious. Crunchy noodles, marinated pork belly fried until crisp, oven roasted bok choy and steamed snow peas all nestled in a really flavorful broth. The pork belly marinade is so flavorful and the resulting meat is delicious. The noodles are deep fried and retain texture and crunch even in the broth. Now this is not a bowl of soup, there is broth but it’s not a lot of liquid, what I went for was intense flavor.
Marinade and roasting the pork belly:

2 garlic cloves smashed
1 spring onion cut into small pieces white and green part
1 tablespoon honey
1 tablespoon brown sugar
2 tablespoons rice wine vinegar
1 tablespoon oyster sauce
1 tablespoon hoisin
2 tablespoons soy sauce
1/2 teaspoon minced ginger
1 pound pork belly ( I used berkshire 3 strips)
broth (chicken, vegetable,pork. beef your choice) enough to come to middle of the piece of pork (approximately 2 cups).
Mix all ingredients together, place pork belly in zip lock bag or container and pour the marinade on the pork. Squish it around until each piece is coated and refrigerate over night.
Pre heat oven to 325. Place pork belly in a baking dish, reserve the marinade. Cover the pork half way with broth (your choice, chicken, vegetable, beef or pork) Cover baking dish tightly and roast in the oven for 1 1/2 -2 hours. When done remove pork belly and wrap in foil or place in covered container and refrigerate for at least an hour or overnight Pour the broth into a fat separator, if you don’t have one refrigerate the broth and skim off the fat, reserve the remaining broth you will use it for serving.

bok toy and snow peas

bok choy and snow peas

Vegetables, noodles and putting together:

4 baby bok choy
1/2 pound approximately snow peas
vegetable and toasted sesame oil
season with salt and pepper to taste only if desired NOTE: the broth is quite intense and has salt so bear that in mind when seasoning the vegetables
1-2 packets fresh chow mien or lo mein noodles
vegetable oil to deep fry the noodles
1/2 tsp minced ginger (for broth)
pork belly and reserved marinade
Pre heat oven to 375. Cut Bok Choy in half and place on baking sheet lined with parchment or foil. Brush with vegetable oil, sprinkle with sea salt and drizzle with toasted sesame oil. Roast in the oven for 25-30 minutes or until the vegetable is slightly browned and soft. Remove from the oven and set aside. Steam your snow peas. (I steamed in the microwave for 55 seconds in a glass bowl with a splash of water) Set aside.

fresh noodles

fresh noodles

I used fresh chow mien noodles that came in individual packets. One packet made two servings. Take out a packet of fresh noodles. Heat about 3 inches of oil in a pot to 375 degrees. Divide the noodles into portion size desired and drop noodles in one piece into the hot oil, let fry until golden brown, turn over and fry the other side. Remove and drain on paper towels.
Place reserved broth in a skillet add a little minced ginger and cook until reduced by about half, you want the broth to be slightly thickened and very rich. Remove the pork belly from the refrigerator and cut into slices. Heat a skillet with a little oil, dip the pork belly in the reserved (left over) marinade and fry on high heat until crisped and browned. Place fried noodles in a bowl, arrange, bok choy. snow pea’s and pork belly slices on top of the noodles. Pour some broth over it all, garnish with spring onions.

IMG_5156

86 Comments Post a comment
  1. I too need to step outside my comfort zone and experiment with other cuisines. Your dish looks lovely and so colourful. I love the chopsticks. πŸ˜‰

    February 23, 2015
    • This dish is a bit labor intensive but worth it because it is delicious. There are certain cuisine that I am not totally comfortable making and Asian is one I need to learn more. Thank you so much.

      February 23, 2015
  2. I love noodles, and me too I tend to buy them ready made, although now you have tempted me to try making them at home! This looks delicious πŸ™‚

    February 23, 2015
    • Thank you, frying the noodles for this dish adds lots of crunch and texture, with the vegetables and pork belly it’s a wonderful dish.

      February 23, 2015
  3. Can there be anything better than pork belly and crispy noodles?! (I hope you are submitting this to F52 challenge. It will be my fave.)

    February 23, 2015
    • Thank you so much, I did enter it. It really does taste good albeit a bit labor intensive.

      February 23, 2015
  4. mmmm this looks just perfect for a cold winter’s day. Love the flavors and colors. πŸ™‚

    February 23, 2015
    • Thank you Ronit, it was such a nice warming dish for this cold day!!

      February 23, 2015
  5. I couldn’t reach the kitchen as I’m so weak with hunger so I had to make do with licking the screen a couple of times. Just a tad more salt for me please.
    What happened to the warning that you were about to display food ? Bang, it just hit me.
    xxx Huge Hugs xxx

    February 23, 2015
    • You always make me smile David, thank you!! Big huge hug to you my dear.

      February 23, 2015
      • Making people smile is nice. Especially when the people are nice too.
        xxx Huge Hugs xxx

        February 24, 2015
  6. I love Asian food and especially noodles but I have never cooked them at home. Now that I have your recipe I could try to prepare them myself. The combination of noodles and pork belly is delicious so thanks for sharing this recipe, Suzanne!

    February 23, 2015
    • This was my first time frying, deep frying the noodles. I wanted them crispy like chow mein noodles. It was a great combination. Thank you so much Julian.

      February 23, 2015
  7. Looks yummy Suzzane.

    February 23, 2015
  8. Sounds amazing! Love those deep-fried noodles, something I’ve never had. And I’ve only ever cooked pork belly once (and didn’t like my version!). Mine was too fatty, and not at all crisp. Which left me eating the meat only. Even though I’ve just had dinner I’d happily – and very greedily – tuck into the bowl at top of post and wolf my way through it!

    February 23, 2015
    • I’ve only ever had the crispy chow mein noodles packaged and sold commercially. This was my first time making them. It’s so easy and tastes so much better. Pork belly is fatty, mine had a nice wide strip of meat but there was fat. I braised the heck out it in the oven and fried till crisp. Turned out so tasty. Thanks so much Johnny.

      February 23, 2015
  9. The flavours in your marinade for the pork sound so very delicious Suzanne! I know that I’d love this dish! I’m sure it will do very well in the contest too… good luck! πŸ™‚

    February 23, 2015
    • Thanks Margot, the marinade is good, really great for pork. I can only hope they notice my recipe but if not it’s ok I had fun making it and love going outside my comfort zone.

      February 23, 2015
  10. This dish looks fabulous, Suzanne! Love pork belly in any way it’s offered… The Asian inspired preparation sounds delicious!

    February 23, 2015
    • Me too, in any way shape or form (especially bacon) thank you so much!!

      February 23, 2015
  11. Anything food is my comfort-zone! πŸ™‚ You have done a great job here and I hope you are entering the contest. πŸ˜›

    February 23, 2015
    • Thanks Fae, you are a master at Japanese dishes, I always learn so much from you. I did enter the contest.

      February 23, 2015
  12. I also never made fried noodles and pork belly before. Your recipe looks absolutely fantastic. I love the way you put everything together. I might just have to try it.

    February 23, 2015
    • Thank you, it’s really good. The small amount of broth softens the fried noodles a bit but they still retain their texture and crunch.

      February 23, 2015
  13. Wow, Suzanne! This looks delicious, and it is plated so beautifully. What a great combination of textures and flavors. Hugs!

    February 23, 2015
    • Thank you, It was fun to make and photograph love working with so many different components.

      February 23, 2015
  14. Oooh pork belly sounds yum. My kids hate pork except for bacon and gammon so I really would like to find another way for them to like it. I’m sure this would work x

    February 23, 2015
    • Pork belly is so good, if they like bacon they would love it. You can fry it in bacon fat for a real treat. Thanks so much Justine.

      February 23, 2015
      • ah yes i think they would be fighting over it hehe x

        February 24, 2015
  15. This sounds so delicious Suzanne! Te flavors and the crunch, perfect for the cold weather. And I can always sub pork belly with extra firm tofu! Will try a version soon.

    February 23, 2015
    • I think it would be wonderful with tofu, I have to try that myself. Thank you so much Sonal.

      February 23, 2015
  16. Wow, Suzanne! Go you!! Love the top picture !:)

    February 23, 2015
  17. Wow! It looks absolutely divine. Kudos!

    February 23, 2015
  18. How wonderful! The marinade sounds divine.

    February 23, 2015
  19. Liz #

    so much yum in that bowl! My daughter has me giving up meat for Lent and I want nothing more than a serving of your recipe right now. Swoon. You even included the veg. Truly a one-dish meal. I sense another winner πŸ™‚

    February 23, 2015
    • Thanks Liz, giving up meat for lent, I remember doing that and giving up other things too. It takes a lot of willpower good for you!!

      February 24, 2015
  20. I love noodles and it’s been a long time since the last time i cooked them. I love Asian too so this is total winner meal!

    February 24, 2015
    • Thank you Katerina, I have not really cooked any Asian it’s a food I love but am not adept at the flavoring yet. It sure is fun to work on though.

      February 24, 2015
  21. shashi @ http://runninsrilankan.com #

    You went for flavor – and by golly – Suzanne, you sure did conquer it – this broth w/pork belly and veggies sounds so incredibly flavorful!

    February 24, 2015
  22. Hi Suzanne, hope you take the winners spot in contest! Your Florida bud, Cheryl.

    February 24, 2015
  23. What a wonderful recipe – all those aromas and flavours at play! I really like it when you step out of your comfort zone! Although, to be honest, I also like it when you’re operating from within it πŸ˜‰

    February 24, 2015
  24. Did you just say pork belly? Oh I am so there for this dish lol. I am loving the crunchy noodles with it as well.

    February 24, 2015
    • Oh yes I did, love pork belly but then I am a bacon fan always have been. Thank you so much.

      February 24, 2015
  25. Love all the flavors and spices you used…especially the ginger! Love the noodles and bok choy too…omg I love that stuff!!

    February 24, 2015
    • I think next time I will use tofu, it’s such a nice recipe. Thank you so much Brandi.

      February 24, 2015
  26. I love noodles and snow peas and Asian food, so I will definitely have to make this!

    February 24, 2015
  27. Looking good to me!

    February 25, 2015
  28. This looks absolutely lush. I’m not a lover of pork but I could easily substitute it. Can’t beat some good noodles.

    February 25, 2015
    • Noodles are the best and yes sub anything including tofu or just more vegetables. Thanks so much.

      February 25, 2015
  29. Looks amaaaaaaaazing!!!! I just donΒ΄t know how to translate pork belly in spanish without getting bacon! Have to keep trying though, as I will definitely love to make this!

    February 25, 2015
    • Thank you so much, I wonder what it is called in Spanish. Hmmm… maybe the literal pig belly or pork belly. Thank you and hope you can find it this is really good.

      February 25, 2015
      • Its funny, I just got a cookbook yesterday, that is an asian cookbook translated into spanish and it had pork belly! I now know how to say it….the same, panza de cerdo, but not pancetta which is bacon!

        February 26, 2015
      • How funny, I wondered how you would say it and it’s literal. I actually don’t like saying pork belly I like other names and panza de cerdo is wonderful. I bet it’s similar in Italian.

        February 26, 2015
  30. Love the flavors used in there Suzanne. … πŸ™‚

    February 25, 2015
  31. wow! What a comforting dish, Suzanne! Love the flavors!

    February 26, 2015
  32. There’s just nothing better than Pork Belly!

    February 26, 2015
  33. This is a gorgeous dish, Suzanne! It makes me feel like cooking this very minute! I have noticed so many recipes with pork belly lately that I feel like I have to try cooking with it very soon! Hopefully I can find it in my neighbourhood! πŸ˜€

    February 28, 2015
    • I love pork belly, don’t eat it very often because it’s so rich and well, fatty. It is wonderful here, the rich broth with the crunchy noodles, pork belly and vegetables is a great combination. Thank you so much.

      February 28, 2015
  34. This is beautiful. I love the Asian spin you’ve been trying out lately. The bok choy is just gorgeous. YUMM!

    February 28, 2015
  35. Someones on an Asian food kick…. πŸ˜‰

    March 2, 2015
  36. Suzanne, I love your venturing into the realm of Asian food! I love most Asian food, Particularly Japanese, Thai and Chinese. This is a great dish! BTW, should you wish to also publish a good recipe for Pad Thai I would love that too! πŸ˜‰

    March 2, 2015
    • Thank you Stefano, I LOVE Pad Thai and you have given me a great idea now. I have never made it myself but have always wanted to. I will give it a try.

      March 2, 2015
      • Yay! That’s awesome, Suzanne! I will be eagerly awaiting your post! πŸ™‚

        March 2, 2015
      • I will make pad thai, would you pair some wine with it? Is that hard with Asian food?

        March 2, 2015
  37. I love pork belly but never tasted it with an asian twist before! What a tasty dinner! Yum yum yumm! x

    March 4, 2015
    • Thanks Sophie, it’s really good, I love pork belly, it’s an occasional indulgence and the Asian flavors are perfect with the pork.

      March 4, 2015
      • I made it & loved it too! xxx Divine dish!

        March 6, 2015
      • Thanks so much, the pork belly with the asian marinade is so good. Have a great weekend.

        March 6, 2015
  38. This looks and sounds awesome, Suzanne! I haven’t been keeping up with Food52 much, lately-I just can’t keep up with so much, it seems 😦 Good luck to you and you are making me want Asian food right now!!

    March 7, 2015
    • I feel like sometimes I barely have time to breathe, Thank you so much. I love Asian Food.

      March 7, 2015

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