On the off chance that you have any leftover pork belly and didn’t demolish the lot for your Sunday roast, these crispy pork belly dan dan noodles are ideal to make the next day. Alternatively, you can meal prep like a champion by cooking a big slab of pork belly and then getting three meals out of it, including this noodle recipe, a soup and a crackling-packing banh mi.
WATCH THIS RECIPE
Crispy Pork Belly Dan Dan Noodles
PREP TIME
10 minutes
COOK TIME
20 minutes
SERVES
4
Ingredients
300g (10.5 oz) Classic Crispy Pork Belly, roughly chopped
1 tbsp whole Sichuan peppercorns
200g (7 oz) thin dried Chinese wheat noodles (you could use spaghetti instead if easier)
2 tbsp vegetable oil
⅓ cup pickled mustard greens*
1 tbsp light soy sauce
1 tbsp Chinese Shaoxing wine
finely sliced spring onion (scallions), to serve
Spicy sauce
¼ cup light soy sauce
¼ cup chilli oil (see my recipe for homemade chilli oil or use store-bought)
1 tbsp white vinegar
2 tsp sweet dark soy sauce
¼ tsp white sugar
Steps
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Toast the Sichuan peppercorns in a dry frying pan over medium high heat for around 2 minutes, or until fragrant and just starting to smoke. Use a mortar and pestle to grind them to a rough powder. Set aside.
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To make the spicy sauce, mix together all of the ingredients in a large mixing bowl. Set aside.
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Bring a large pot of water to the boil. Cook the noodles according to the packet instructions. While the noodles are cooking, remove 1 cup of noodle water and add to the spicy sauce mixture. Mix to combine.
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Next, divide the spicy sauce mixture between serving bowls. Once the noodles are cooked, use tongs to transfer them to the serving bowls.
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Heat the vegetable oil in a wok or frying pan on high heat. Add chopped pork. Leave to cook for 4–5 minutes, flipping occasionally, or until the pork has a nice golden brown colour and is getting crispy at the edges. Sprinkle over the ground Sichuan peppercorns, pickled mustard greens, soy sauce and Shaoxing wine. Stir fry for another 2 minutes, allowing the pork to soak up the sauce.
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To serve, top noodles with crispy pork mixture and sprinkle over spring onion.
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Notes:
– Pickled mustard greens are a type of preserved leafy green. You can seek it out in Asian supermarkets.
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