Slow Braised Pork Belly Soup

Ingredients

• 400g pork belly
  
• ½ green chilli (for the soup base)
  
• 2 garlic cloves, minced
  
• 1 tbs fresh ginger, grated
  
• 1 tbs dark soy sauce
  
• 2 tbs light soy sauce
  
• 5 tbs Chinese cooking wine
  
• 150g sugar snap peas
  
• 1 liter chicken stock
  
• 4 spring onions, green and white parts separated and sliced
  
• 100g rice stick noodles
  
• 2 tbs olive oil
  
• 2 cups spinach leaves
  
• 1 green chilli, sliced (for garnish)

Serving sauce:

• 2 tbs rice wine vinegar
  
• 2 tbs sesame oil
  
• Pinch of chilli flakes
  
• ½ tsp light soy sauce

Method

Prepare the pork belly:

Slice the pork belly into strips, then cut into small batons.

Build the soup base:

Heat the olive oil in a large casserole pan over medium heat. Add the white parts of the spring onions, ginger and garlic. Saute for 2-3 minutes until fragrant. Add the pork belly pieces and cook for another minute to lightly brown.

Deglaze and simmer:

Add the dark soy sauce, light soy sauce, Chinese cooking wine, and chicken stock. Season with a little salt. Add ½ sliced chilly for subtle heat. Bring to a boil, then reduce to a low simmer. Cover with a lid and simmer gently for 1 hour and 15 minutes.

Prepare the noodles and serving sauce:

While the soup simmers, cook the rice noodles according to packet instructions. Drain well. In a small bowl, mix together the rice wine vinegar, sesame oil, chilli flakes, and ½ tsp light soy sauce to make the serving sauce. Toss the cooked noodles with 2 tablespoons of the sauce and set aside.

Finish the soup:

When the pork is tender, check for seasoning. Adjust salt and pepper if needed. Add the sugar snap peas and spinach. Cook for 2 minutes, just until tender and vibrant.

Serve:

Place a portion of noodles into each bowl. Ladle the pork belly soup over the noodles. Garnish with fresh chilli and the green parts of the spring onions. Serve the remaining sauce on the side for extra drizzling.

Nutrition