A well-loved dish in Asia, braised pork belly is succulent, tender and oh-so-satisfying. Try Chef Audra Morrice’s take on incorporating the pork belly with handmade egg noodles and kimchi! This is an indulgent dish, but definitely worth the treat!
Cuisine : Asian Course : Main Skill Level : Novice
Prep : 30 mins Cook : 35 mins Ready in : 65 mins Serves : 4
INGREDIENTS:
-
- 400g Pork belly, cleaned and trimmed
- Braising Stock
- 2 tbsp Vegetable oil
- 1 tsp Black peppercorns
- 2 Baby leeks, or 1 medium leek, washed and trimmed
- 4 sprigs Spring onion, washed, root discarded
- 1½ cups Beef stock
- ½ cup Chicken stock
- ¼ cup Light soy
- 2-3 tbsp Black vinegar
Boiled Eggs
- 2 Free-range eggs, room temperature
Egg Noodles
- 200g “00” flour
- 3 Egg yolks
- 1 Egg
- Pinch of salt
- 1 tbsp Olive oil
To serve:
- 150g Kimchi
- 2 sprigs Spring onion, darker green leaves only, thinly sliced
- Shiso leaves, for garnish (optional)
DIRECTIONS:
- Start with the braising stock by heating the oil in a pressure cooker over a medium high heat. Add the peppercorns, leeks and spring onion and cook for 2 mins. Pour in both stocks, soy sauce and black vinegar and bring to the boil.