Dongpo Pork Rice Noodles
Dongpo Pork Rice Noodles ♡ Warm Rice Noodles Topped with Chewy Dongpo Pork
This recipe was developed as part of the ‘More Than Flowers, More Than Sales Season 5 – Chef’s Prescription’ program, hosted by Baemin Academy, a small business support and education institution under Baedal Minjok. Chef Lee San-ho, along with owners Jeong Seo-mi, Jeong Ju-ram, and Lee Dae-ho, collaborated to create this dish. Discover all recipes on 10000recipe.com.
Essential Ingredients- 20g zucchini (thinly julienned)
- 15g napa cabbage (thinly julienned)
- 20g bean sprouts (washed)
- 5g garlic chives (cut into 2cm lengths)
- 2g cilantro (cut into 2cm lengths)
- 1/4 piece baby bok choy (cut into manageable pieces)
Dongpo Pork Sauce (for 4 servings)- 400ml water
- 20ml oyster sauce
- 5g chicken powder
- 5g sugar
- 1g salt
- 1 star anise
- 5g Sichuan peppercorns (flower pepper)
- 3g dark soy sauce (for color)
- 100g green onion (cut into large pieces)
- 20g ginger (sliced)
- 1/2 onion (cut into large pieces)
- 1 whole garlic head
- 3ml sesame oil
Broth (for 4 servings)- 3g dark soy sauce (for color)
- 2L water
- 1 whole chicken (cleaned)
- 2 whole garlic heads
- 5g ginger (sliced)
- 10g green onion (cut into large pieces)
- 15g salt
- 1 star anise
- 400ml water
- 20ml oyster sauce
- 5g chicken powder
- 5g sugar
- 1g salt
- 1 star anise
- 5g Sichuan peppercorns (flower pepper)
- 3g dark soy sauce (for color)
- 100g green onion (cut into large pieces)
- 20g ginger (sliced)
- 1/2 onion (cut into large pieces)
- 1 whole garlic head
- 3ml sesame oil
Broth (for 4 servings)- 3g dark soy sauce (for color)
- 2L water
- 1 whole chicken (cleaned)
- 2 whole garlic heads
- 5g ginger (sliced)
- 10g green onion (cut into large pieces)
- 15g salt
- 1 star anise
Cooking Instructions
Step 1
First, let’s make the chicken broth. Bring a pot of water to a boil and blanch the cleaned chicken for a moment to remove impurities. Add the blanched chicken and broth ingredients (excluding dark soy sauce and salt) to the pot and simmer for about 1 hour. Remove the chicken, shred the meat, and return the chicken bones to the pot to further enrich the broth.
Step 2
Now, let’s create a fragrant scallion oil. Heat a generous amount of cooking oil in a pan. Add the roughly chopped onion, green onion, ginger, and even onion peels. Fry over medium-low heat until the vegetables turn a deep brown, infusing the oil with their aroma. Strain out the vegetables and reserve the aromatic scallion oil.
Step 3
Prepare the vegetables for topping the rice noodles. Cut the baby bok choy into quarters. Julienne the zucchini and napa cabbage thinly. Cut the cilantro into 2cm lengths to add a fresh herbaceous note.
Step 4
Prepare the pork belly, the star of Dongpo Pork. Boil the pork belly in water until tender. Drain well and pat dry. Thinly coat the surface of the pork belly with dark soy sauce for color and flavor. This step adds a deep color and savory depth to the Dongpo Pork.
Step 5
Fry the dark soy sauce-coated pork belly to achieve a crispy texture. Heat a good amount of the reserved scallion oil in a pan over medium heat. Add the pork belly and fry until the exterior is golden brown and delightfully crispy. This process is key to the ‘crispy outside, tender inside’ texture of Dongpo Pork.
Step 6
Now, braise the Dongpo Pork until it’s meltingly tender. Place the fried pork belly and the Dongpo Pork sauce ingredients (water, oyster sauce, chicken powder, sugar, salt, star anise, Sichuan peppercorns, dark soy sauce, sesame oil) into a pot or pressure cooker. Cover and simmer gently for about 50 minutes. Using a pressure cooker can shorten the cooking time. Ensure the Dongpo Pork is thoroughly cooked until exceptionally tender.
Step 7
It’s time to prepare the rice noodles. Soak the rice noodles in cold water for about 2 hours until fully pliable. Once soaked, blanch the noodles in boiling water for a very brief 5 seconds, then immediately rinse under cold water and drain. This prevents the noodles from becoming mushy and maintains their chewy texture. Place the blanched noodles into your serving bowls.
Step 8
Let’s make the stir-fried vegetable topping for the rice noodles. Lightly oil a pan and quickly stir-fry the prepared zucchini, baby bok choy, and napa cabbage until they are crisp-tender. Once the vegetables are partially cooked, add a little of the Dongpo Pork sauce. Gradually add water mixed with cornstarch (slurry) while stirring until the sauce thickens to your desired consistency.
Step 9
We’ll complete the rice noodle soup base using the chicken broth. Add 3g of dark soy sauce and 15g of salt to the pre-simmered chicken broth, adjusting the seasoning to your taste. This rich and deep chicken broth, seasoned perfectly, will form the delicious foundation for the rice noodles.
Step 10
Let’s beautifully assemble the rice noodles. Start by placing a generous bed of lightly stir-fried bean sprouts and garlic chives at the bottom of each serving bowl. Arrange the soaked and briefly blanched rice noodles neatly on top of the sprouts and chives.
Step 11
Finally, add all the toppings to complete the magnificent Dongpo Pork Rice Noodles. Carefully ladle the prepared chicken broth over the noodles. Top with the generously sized Dongpo Pork, the shredded chicken meat, and finally, garnish with preserved mustard greens (zha cai) and fresh cilantro for a visually stunning and incredibly delicious meal. Enjoy your culinary creation!
