Braised Pork Belly, Handmade Egg Noodles, Kimchi

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Braised Pork Belly, Handmade Egg Noodles, Kimchi

by Aurdra Morice

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


    • 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)


  1. 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.
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