Braised Spiced Pork With Cao Lau Noodles
Serves: 3
Carter Wolf
1 January 1970
Based on User reviews:
53
Spice
51
Sweetness
51
Sourness
40
mins
Prep time (avg)
4.5
Difficulty
Ingredients:
2 medium
Shallot (finely chopped)2 tbsps
Soy Sauce (reduced-sodium)1 tbsp
Fish Sauce2 tsps
Sugar450 g
Rice Noodle (dried wide)Directions:
1
Pork: Combine shallots, lemongrass, soy sauce, fish sauce, chili paste, salt, sugar, and five-spice powder in a large bowl
2
Add pork shoulder and pork belly and toss to coat
3
Cover and chill at least 3 hours
4
Remove pork from marinade, scraping excess back into bowl; set marinade aside
5
Heat oil in a large Dutch oven or other heavy pot over medium-high heat
6
Cook pork, turning occasionally, until browned all over, 10–15 minutes; transfer to a plate
7
Pour off all but 1 tablespoon fat from pot
8
Add garlic and cook, stirring, until fragrant but without taking on any color, about 1 minute
9
Add reserved marinade and 4 cups water and bring to a boil
10
Add pork, reduce heat, and simmer, partially covered, turning pork occasionally, until fork-tender but not falling apart, 1–1 1/2 hours
11
Let cool in liquid
12
DO AHEAD: Pork can be marinated 1 day ahead of braising; keep chilled
13
Pork can be braised 2 days ahead; cover and chill
14
Combine shallots, lemongrass, soy sauce, fish sauce, chili paste, salt, sugar, and five-spice powder in a large bowl
15
Add pork shoulder and pork belly and toss to coat
16
Cover and chill at least 3 hours
17
Remove pork from marinade, scraping excess back into bowl; set marinade aside
18
Heat oil in a large Dutch oven or other heavy pot over medium-high heat
19
Cook pork, turning occasionally, until browned all over, 10–15 minutes; transfer to a plate
20
Pour off all but 1 tablespoon fat from pot
21
Add garlic and cook, stirring, until fragrant but without taking on any color, about 1 minute
22
Add reserved marinade and 4 cups water and bring to a boil
23
Add pork, reduce heat, and simmer, partially covered, turning pork occasionally, until fork-tender but not falling apart, 1–1 1/2 hours
24
Let cool in liquid
25
DO AHEAD: Pork can be marinated 1 day ahead of braising; keep chilled
26
Pork can be braised 2 days ahead; cover and chill
27
Noodles and assembly: Heat 1/2 cup oil in a small skillet over medium-high heat
28
Working in batches, fry wonton wrappers until golden brown, about 30 seconds per side
29
Transfer to paper towels to drain; season with salt
30
Cook noodles according to package directions
31
Using tongs or a spider, transfer noodles to a colander and run under cold water to stop cooking; transfer to a large bowl
32
Toss with remaining 1 tablespoon oil; set aside
33
(Keep pot of boiling water handy for reheating noodles
34
) Remove pork from braising liquid and slice 1/4" thick
35
Bring braising liquid to a boil (it will be concentrated, like the juices in a roasting pan)
36
Add 1/2 cup water
37
The flavor should still be intense and slightly salty; adjust with more water if needed
38
Simmer 2 minutes, remove from heat and add sliced pork
39
Let cool slightly
40
Just before serving, return noodle cooking water to a boil
41
Place noodles in a fine-mesh sieve and lower into hot water to reheat, 30 seconds
42
Divide noodles among bowls
43
Place bean sprouts in sieve and cook in same pot of water 30 seconds; drain and place on top of noodles
44
Remove pork from cooking liquid and place on top of noodles
45
Ladle some cooking liquid over
46
Serve with chile, lime wedges, wontons, a handful of herbs, and a dab of chili paste
47
DO AHEAD: Wontons can be fried 5 days ahead
48
Let cool; store airtight at room temperature
49
Heat 1/2 cup oil in a small skillet over medium-high heat
50
Working in batches, fry wonton wrappers until golden brown, about 30 seconds per side
51
Transfer to paper towels to drain; season with salt
52
Cook noodles according to package directions
53
Using tongs or a spider, transfer noodles to a colander and run under cold water to stop cooking; transfer to a large bowl
54
Toss with remaining 1 tablespoon oil; set aside
55
(Keep pot of boiling water handy for reheating noodles
56
) Remove pork from braising liquid and slice 1/4" thick
57
Bring braising liquid to a boil (it will be concentrated, like the juices in a roasting pan)
58
Add 1/2 cup water
59
The flavor should still be intense and slightly salty; adjust with more water if needed
60
Simmer 2 minutes, remove from heat and add sliced pork
61
Let cool slightly
62
Just before serving, return noodle cooking water to a boil
63
Place noodles in a fine-mesh sieve and lower into hot water to reheat, 30 seconds
64
Divide noodles among bowls
65
Place bean sprouts in sieve and cook in same pot of water 30 seconds; drain and place on top of noodles
66
Remove pork from cooking liquid and place on top of noodles
67
Ladle some cooking liquid over
68
Serve with chile, lime wedges, wontons, a handful of herbs, and a dab of chili paste
69
DO AHEAD: Wontons can be fried 5 days ahead
70
Let cool; store airtight at room temperature