Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Blanch 1 kilogram of pork belly in boiling water for 5 minutes, then drain and rinse well under cold water to remove impurities.

2. 2

   In a large heavy-bottomed pot or Dutch oven, combine the blanched pork belly, 6 minced black garlic cloves, 4 tablespoons of light soy sauce, 2 tablespoons of dark soy sauce, 3 tablespoons of Shaoxing wine, 30 grams of rock sugar, 50 grams of sliced fresh ginger, 3 star anise pods, 1 small cinnamon stick, and 6 sliced rehydrated dried shiitake mushrooms.

3. 3

   Pour in 4 cups of water or reserved mushroom liquid until the pork belly is mostly submerged in the braising liquid.

4. 4

   Bring the mixture to a boil over medium-high heat, then reduce the heat to low, cover the pot tightly, and simmer for 2.5 to 3 hours, or until the pork belly is exquisitely fork-tender and the sauce has reduced and thickened.

5. 5

   About 15 minutes before the slow-cooked pork belly is ready, cook 400 grams of thick wheat noodles according to their package directions until they reach an al dente texture, then drain them thoroughly.

6. 6

   Divide the perfectly cooked noodles among individual serving bowls, generously topping each with the succulent slow-cooked black garlic pork belly and its rich, aromatic sauce, then drizzle with 1 teaspoon of fragrant sesame oil.

7. 7

   Garnish each serving with 2 finely chopped scallion stalks just before serving immediately for a burst of fresh flavor and color.