China · Henan
Stewed Noodles with Braised Pork
Noodles tossed with pork belly and celery cooked in soy, then steamed twice so the flavor soaks all the way through.
This method cooks the noodles twice, which is unusual and is the entire point. Steaming them once sets the starch so they do not turn to mush; tossing them with the braised pork coats them; steaming them again lets the sauce and the meat flavor travel into the strands. Northern households make it in quantity, since a tray of these feeds a table quickly.
Ingredients
- pork belly350 g
- noodles500 g
- garlic5 pieces
- sliced ginger20 g
- green pepper2 pieces
- dried red chili3 pieces
- salt10 g
- five-spice powder5 g
- light soy sauce15 ml
- dark soy sauce10 ml
Directions
- 1
Skin the pork and cut it into thin pieces about two by six centimeters and half a centimeter thick.
- 2
Strip the leaves off the celery, cut off two centimeters from the root, halve it lengthwise and cut into two centimeter segments.
- 3
Peel and dice the garlic, slice the scallion thinly and julienne the ginger.
- 4
Pour in five hundred milliliters of hot water, cover and simmer for three minutes.
- 5
Add the celery and green pepper with salt and five-spice powder, cover and simmer for another three minutes, then turn off the heat.
- 6
Add a liter of water to a steamer, bring it to a boil and, once it steams, spread the noodles flat on the tray and set them in to steam for fifteen minutes.
- 7
When the noodles are cooked, take them out and pull them apart on the board with chopsticks and bare hands, then let them cool.
Source: HowToCook · WorldBite adaptation · Unlicense source text; bilingual recipe adapted by WorldBite.