Chinese cuisine

Medium

Beet Noodle Soup with Braised Pork Belly

Name: Beet Noodle Soup with Braised Pork Belly
Prep time: 15 min
Cook time: 1 hr 45 min
Total time: 2 h
Yield: 2 servings
Cuisine: Chinese
Ingredients: 4 oz Beet Noodles (You Can Find This Noodle In Asian Supermarkets); 3.33 lb Bone-in Pork Belly; 1 tbsp Cooking Oil; 2 stalks Green Onion, chopped; 5 pieces Sliced Ginger; 3 pieces Bay Leaves; 1 Stick Cinnamon; 1 Star Anise; 1 tsp Peppercorn; 1 tbsp Rock Sugar; 0.25 cup Shaoxing Wine; 0.25 cup Soy Sauce; 2 cups Water; 1 tsp Five-spice Powder, A Pinch; 3 Cooked Egg; 200 ml Bone Broth; 2 tbsp Remaining Broth; 0.5 oz Green Pepper Juliennes; 0.5 oz Bean Sprouts; 1 tbsp Cilantro

Chef John Zhang

RATING LIKE SAVE PRINT

Beet Noodle Soup with Braised Pork Belly

5 stars rating if you like it!

Done

Beets add a natural sweetness and refreshing flavor to the handmade noodles. With melt in your mouth tender braised pork belly and rich bone broth, this noodle soup is sure to be a crowd-pleaser. Your family will love the way it tastes.

Recipe

PRE TIME: 15 min

COOKING TIME: 1 hr 45 min

TOTAL TIME: 2 hr

2 SERVING

Ingredients:

4 oz Beet Noodles (You Can Find This Noodle In Asian Supermarkets)
3.33 lb Bone-in Pork Belly
1 tbsp Cooking Oil
2 stalks Green Onion, chopped
5 pieces Sliced Ginger
3 pieces Bay Leaves
1 Stick Cinnamon
1 Star Anise
1 tsp Peppercorn
1 tbsp Rock Sugar
0.25 cup Shaoxing Wine
0.25 cup Soy Sauce
2 cups Water
1 tsp Five-spice Powder, A Pinch
3 Cooked Egg
200 ml Bone Broth
2 tbsp Remaining Broth
0.5 oz Green Pepper Juliennes
0.5 oz Bean Sprouts
1 tbsp Cilantro

Directions:

Beet Noodles

Homemade Beet Noodles: This is optional. Peel beets and purée with 2 cups of water in a hand-blender or food processor until smooth. Sift it through a puree strainer and keep the juice. On a large, clean work surface, pour flour in a mound. Make a well in the center about 4 inches wide. Pour 1 cup (180g) beet juice and add salt into well. Mix them with your hands until a shaggy dough forms. Continue until dough develops a smooth, elastic texture similar to a firm ball of Play-Doh. Wrap ball of dough tightly in plastic wrap and rest on countertop for 60 minutes. Place dough on a lightly floured work surface. Using rolling pin, flatten dough to 1/8-inch thick. Fold the dough and cut into desired thickness. Dust lightly with flour and set aside to cook later.

Step 1

Torch remove hair on pork belly.

Step 2

In a cooking pot with 4 to 5 cups of water, submerge the pork belly in water, bring to a boil, and simmer for 10 minutes.

Step 3

Remove from boiling water. Discard the water. De-bone the pork belly.

Step 4

In a cooking pan over high heat, add cooking oil, green onion, ginger, cinnamon, star anise, rock sugar, pork belly, cooking wine, soy sauce, water, five-spice powder, and hard-boiled eggs. Bring to a boil.

Step 5

Lower the heat, and braise for 90 minutes.

Step 6

Slice the pork belly, and cut the eggs to two pieces. Set aside.

Step 7

Bring a pot of water to boil, cook the noodles in boiling water for 5 minutes until al dente. Remove the noodles from boiling water, and rinse with cold water.

Step 8

Place in serving bowls. Add bone stock, pork belly pieces, eggs, bean sprouts, shredded green pepper, and cilantro. Serve immediately.

Step 9

Enjoy!