Braised pork belly and green bean noodles

Step 1/5

• 200 g green beans
• 200 g pork belly
• 1 scallion
• 3 cloves garlic
• 15 g ginger

• cutting board
• knife

Trim green beans and halve. Thinly slice pork belly. Separate the white and green parts of the scallion, thinly slicing the white parts vertically and thinly slicing the green part for garnish. Peel and mince garlic and ginger.

Step 2/5

• 2 tsp sugar
• 1 star anise
• vegetable oil

• frying pan
• rubber spatula

Heat some vegetable oil in a pan with a lid. Add sugar and let caramelize. Add pork belly and stir-fry until coated. Add star anise, ginger, garlic, and scallion whites, sauté until fragrant.

Step 3/5

• 2 tbsp Shaoxing wine
• 1 tbsp dark soy sauce
• 4 tbsp light soy sauce

Deglaze pan with shaoxing wine and both soy sauces. Add green beans and stir-fry for approx. 5 min.

Step 4/5

• 300 ml water (hot)

• bowl

Pour in hot water and bring to a boil, then let simmer for approx. 3 min. Spoon out a few tablespoons of the liquid sauce into a small bowl.

Step 5/5

• 200 g fresh Asian wheat noodles

Spread noodles in an even layer on top of the pork and beans. Cover and braise for approx. 10 mins. or until noodles are fully cooked. Add reserved sauce to pot halfway through. When noodles are done, stir to combine and serve with green parts of the scallions. Enjoy!

Enjoy your meal!