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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)
53.8 g
Sodium (mg)
45380.21 mg
Vitamin A (IU)
758.27 IU
Saturated Fat (g)
79.45 g
Vitamin D (mcg)
1.16 mcg
Energy (kcal)
2188.23 kcal
Fat (g)
168.36 g
Trans Fat (g)
0.02 g
Vitamin B12 (mcg)
2.09 mcg
Vitamin B6 (mg)
0.8 mg
Salt (g)
113.45 g
Folate (mcg)
89.83 mcg
Calcium (mg)
282.5 mg
Zinc (mcg)
4.32 mcg
Monounsaturated Fat (g)
51.36 g
Cholesterol (mg)
350.76 mg
Iron (mg)
7.37 mg
Selenium (mcg)
39.24 mcg
Vitamin C (mg)
25.47 mg
Fibre (g)
13.89 g
Sugars (g)
32.81 g
Protein (g)
55.85 g
Copper (mg)
1.02 mg
Potassium (mg)
1395.33 mg
Total
215.22 g
181520.84 mg
3033.09 IU
317.8 g
4.64 mcg
8752.94 kcal
673.43 g
0.09 g
8.36 mcg
3.2 mg
453.8 g
359.34 mcg
1130 mg
17.28 mcg
205.46 g
1403.04 mg
29.49 mg
156.95 mcg
101.88 mg
55.55 g
131.25 g
223.4 g
4.1 mg
5581.33 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.
