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BRAISED PORK BELLY JAPANESE COLD NOODLES

  • Cooking Time

    mins
  • Difficulty

  • Prep time

    mins
  • Serves

    people

Nutritional information

 

Amount per serving

Carbohydrates (g)

53.805 g

Sodium (mg)

45380.355 mg

Vitamin A (IU)

758.273 IU

Saturated Fat (g)

79.437 g

Energy (kcal)

2188.235 kcal

Fat (g)

168.357 g

Trans Fat (g)

0.017 g

Salt (g)

113.453 g

Calcium (mg)

282.608 mg

Monounsaturated Fat (g)

51.354 g

Cholesterol (mg)

350.76 mg

Iron (mg)

7.373 mg

Vitamin C (mg)

25.471 mg

Fibre (g)

13.889 g

Sugars (g)

32.814 g

Protein (g)

55.85 g

Potassium (mg)

1395.331 mg

Total

215.219 g

181521.42 mg

3033.09 IU

317.749 g

8752.94 kcal

673.428 g

0.07 g

453.81 g

1130.43 mg

205.417 g

1403.04 mg

29.491 mg

101.883 mg

55.554 g

131.254 g

223.401 g

5581.325 mg

  • Lor Bak / Kong Bak (Braised meat)
  • fresh pork belly joint - 750 g
  • pork skin - 100 g
  • five-spice powder - small pack
  • ground white pepper - small pack
  • deep fried crispy red onions - 65 g
  • sake - 6 tbsp
  • mirin - 2 tbsp
  • rock sugar - 40 g
  • Knorr Chicken Stock Cubes - 1/2
  • Hao chi - 1/2 tbsp
  • water 400 ml
  • premium dark soy sauce - 1.5 tbsp
  • superior light soy sauce - 4 tbsp
  • dry kombu (kelp) - small pack
  • bonito flakes - 4 g
  • Knorr Beef Stock Cubes - 1 kg
  • water - 800 ml
  • Assembling
  • Mountain yam / chinese
  • yam / Nagaimo - 250 g
  • spring onions - 1 bunch (prefer to buy my own)
  • white sesame seeds - small pack
  • 4 fresh egg
  • ice - 1 bag
  • somen - 2 bags
  • 1 tbsp pickled ginger - on the saucer
  • 1 Prepare the meat by cutting into small pieces - same for the pork skin (blanched it first). In a medium size pot on medium high heat, sauteed the pork for 5-10 minutes till the fats been rendered.
  • 2 Next add in five spice powder, hao chi & white pepper. Followed by rock sugar & saute for a minute or two. Then add in sake, mirin, soy sauce, & dark soy.
  • 3 Continue braising on medium high heat for 5 to 10 minutes. Add in crispy shallots, water & stock cube. Half covered with lid, and braise on medium low heat for at least 1 hour. Stirring every now and then to make sure the bottom doesn't burn.
  • 4 While braising prepare a pot of boiling water on medium heat. Add the dry kombu in and leave to a gentle boil for at least 15 mins, then add in bonito flakes - a quick blanch for the flavor, sieve the dashi & add in the knorr beef cube & continue to cook till stock cube no longer visible. Leave to chill and put into fridge/freezer.
  • 5 Prepare the other ingredients for assembling. Grate the mountain yam into a bowl & set aside to chill. Chop scallions for garnishing. Cook the somen based on package instruction, after cooking, soak in ice water for a minute or two. Remove from ice water, and use a siever to remove as much moisture on the noodles as possible. Add in 1 tbs of oil from the (surface of the braised meat) to the somen to prevent it from sticking.
  • 6 To assemble, lay a handful of somen right at the center of the bowl. ladle 1.5 tbs of grated mountain yam on the noodles, followed by 3 tbs of braised meat on the noodles. Add a raw egg yolk right in the center and garnish with scallions & sesame seeds.
  • 7 To serve, bowl of noodles with chilled beef broth & pickled ginger on the side. There are 2 ways to eat this. Mix the noodles evenly and enjoy the taste of the noodles with mountain yam and the pork. Leave about half a portion left and add in chilled broth to finish up with the noodles.