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Lu Wei Mian (滷味麵) – Noodles with Braised Pork
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Lu Wei Mian (滷味麵) – Noodles with Braised Pork
Laura Chen
4
30 Minuten
120 Minuten
650
Taiwanese
Main course
Lǔ Wèi Miàn are egg noodles in a broth of soy sauce, star anise and cinnamon, in which you braise pork belly for two hours. The meat turns tender and the broth dark and savory. Vegetables, chili sauce and cilantro add freshness and heat to the bowl.
Ingredients
- 400 g pork belly, cut into pieces
- 400 g egg noodles (4 servings)
- 2 liters water
- 100 ml soy sauce
- 50 ml dark soy sauce
- 30 ml rice wine
- 2 star anise
- 1 cinnamon stick
- 4 scallions, roughly chopped
- 4 garlic cloves, lightly crushed
- 30 g ginger, sliced
- 1 tbsp sugar
- 2 tbsp vegetable oil
- 300 g vegetables of your choice (e.g. bok choy, cut up)
- 4 tsp chili sauce for serving
- Chopped cilantro to garnish
Instructions
- Sear the pork belly in a pot with hot oil until browned all over.
- Add the scallions, garlic and ginger and cook briefly with the pork.
- Deglaze with the rice wine, then add the dark soy sauce, soy sauce, water, star anise, cinnamon and sugar.
- Bring to a boil, then reduce the heat and simmer for 1.5 hours.
- After 1.5 hours, add the vegetables and simmer for another 30 minutes.
- Meanwhile, cook the noodles according to the package directions and drain.
- Take the meat out of the broth, slice it and return it to the pot.
- Divide the noodles among bowls and ladle the hot broth with meat and vegetables over them.
- Top with chili sauce and chopped cilantro and serve.
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More recipes: Chinese recipes · Noodle recipes · All Asian recipes