Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Marinate 1.5 pounds of pork belly by combining it in a bowl with 4 tablespoons of soy sauce, 2 tablespoons of Shaoxing wine, 1-inch of grated fresh ginger, 4 minced garlic cloves, the seeds from 8 lightly crushed green cardamom pods, and 1 tablespoon of brown sugar.

2. 2

   Preheat your broiler to high heat, placing an oven rack about 6 inches from the heating element, then arrange the marinated pork belly on a foil-lined baking sheet and fire-roast for 15-20 minutes, flipping once, until deeply caramelized and crispy.

3. 3

   Bring a large pot of water to a rolling boil and cook 16 ounces of Chinese hand-pulled noodles according to package directions, then drain them well and set aside.

4. 4

   Heat 1 tablespoon of neutral oil in a large wok or skillet over medium-high heat, add the remaining 2 minced garlic cloves and 1/2-inch of grated ginger, and stir-fry for 30 seconds until fragrant.

5. 5

   Pour in 1.5 cups of chicken broth and 2 tablespoons of soy sauce, bring the mixture to a simmer, then add 1 pound of quartered bok choy and cook for 3-5 minutes until tender-crisp.

6. 6

   Remove the fire-roasted pork belly from the oven, let it rest for 5 minutes, then slice it into thin, bite-sized pieces.

7. 7

   Add the cooked noodles to the wok with the bok choy and sauce, toss gently to combine, then drizzle with 1 tablespoon of sesame oil and divide into four serving bowls, topping each with the sliced pork belly and sliced green onions.