Thai Rice Noodles with Crispy Pork
Thai Rice Noodles with Crispy Pork
Ingredients
For the Crispy Pork Belly
- 1 1/2 pounds pork belly, skin on
- 4 cups water
- 3 green onions, cut into 2-inch pieces
- 1 inch ginger, sliced
- 1 teaspoon salt
- 2 tablespoons cooking wine
For the Dressing
- 2 tablespoons roasted rice powder
- 1/2 cup red onion, thinly sliced
- 1/2 cup cilantro, chopped
- 1/4 cup lime juice, freshly squeezed
- 2 tablespoons Jeow Bong Sweet and Hot Chili Paste
- 1 tablespoon granulated sugar
- 3 tablespoons sweet soy sauce
- 2 tablespoons oil from crispy pork belly, reserved
For Assembly
- 8 ounces rice noodles, cooked according to package directions
- 1 head lettuce leaves, for serving
Instructions
- 1
Place the pork belly into a large pot or pan. Add the green onions, ginger, water, salt, and cooking wine to the pot, ensuring the pork belly is covered by the liquid.
⏱️ 2 min
- 2
Bring the water to a boil, then reduce heat to a simmer. Boil the pork belly for 30 minutes, or until tender.
⏱️ 30 min
- 3
Carefully remove the boiled pork belly from the water and place it on a surface lined with several layers of paper towels. Pat the pork belly completely dry with additional paper towels. Ensure it is very dry to achieve maximum crispiness.
⏱️ 5 min
- 4
Place the dried pork belly into a large, dry non-stick pan over medium-high heat. Sear the pork belly without adding any additional oil. Cook, turning occasionally, until the skin becomes super crispy and golden brown. This may take 8-10 minutes.
⏱️ 10 min
- 5
Remove the crispy pork belly from the pan and set it aside. Carefully pour out and reserve 2 tablespoons of the rendered oil from the pan for the dressing.
⏱️ 1 min
- 6
In a large mixing bowl, combine the roasted rice powder, sliced red onion, chopped cilantro, lime juice, Jeow Bong chili paste, granulated sugar, sweet soy sauce, and the reserved 2 tablespoons of pork belly oil. Mix all the dressing ingredients thoroughly until well combined.
⏱️ 5 min
- 7
Add the cooked rice noodles into the mixing bowl with the prepared dressing. Toss the noodles with the dressing until they are fully coated and evenly distributed.
⏱️ 2 min
- 8
Slice the crispy pork belly into bite-sized pieces.
⏱️ 3 min
- 9
Serve the dressed rice noodles in individual bowls, topped generously with the sliced crispy pork belly. Serve with fresh lettuce leaves on the side for wrapping, if desired.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Thai Rice Noodles with Crispy Pork
For the Crispy Pork Belly
- 1 1/2 pounds pork belly, skin on
- 4 cups water
- 3 green onions, cut into 2-inch pieces
- 1 inch ginger, sliced
- 1 teaspoon salt
- 2 tablespoons cooking wine
For the Dressing
- 2 tablespoons roasted rice powder
- 1/2 cup red onion, thinly sliced
- 1/2 cup cilantro, chopped
- 1/4 cup lime juice, freshly squeezed
- 2 tablespoons Jeow Bong Sweet and Hot Chili Paste
- 1 tablespoon granulated sugar
- 3 tablespoons sweet soy sauce
- 2 tablespoons oil from crispy pork belly, reserved
For Assembly
- 8 ounces rice noodles, cooked according to package directions
- 1 head lettuce leaves, for serving
Instructions
- 1
Place the pork belly into a large pot or pan. Add the green onions, ginger, water, salt, and cooking wine to the pot, ensuring the pork belly is covered by the liquid.
⏱️ 2 min - 2
Bring the water to a boil, then reduce heat to a simmer. Boil the pork belly for 30 minutes, or until tender.
⏱️ 30 min - 3
Carefully remove the boiled pork belly from the water and place it on a surface lined with several layers of paper towels. Pat the pork belly completely dry with additional paper towels. Ensure it is very dry to achieve maximum crispiness.
⏱️ 5 min - 4
Place the dried pork belly into a large, dry non-stick pan over medium-high heat. Sear the pork belly without adding any additional oil. Cook, turning occasionally, until the skin becomes super crispy and golden brown. This may take 8-10 minutes.
⏱️ 10 min - 5
Remove the crispy pork belly from the pan and set it aside. Carefully pour out and reserve 2 tablespoons of the rendered oil from the pan for the dressing.
⏱️ 1 min - 6
In a large mixing bowl, combine the roasted rice powder, sliced red onion, chopped cilantro, lime juice, Jeow Bong chili paste, granulated sugar, sweet soy sauce, and the reserved 2 tablespoons of pork belly oil. Mix all the dressing ingredients thoroughly until well combined.
⏱️ 5 min - 7
Add the cooked rice noodles into the mixing bowl with the prepared dressing. Toss the noodles with the dressing until they are fully coated and evenly distributed.
⏱️ 2 min - 8
Slice the crispy pork belly into bite-sized pieces.
⏱️ 3 min - 9
Serve the dressed rice noodles in individual bowls, topped generously with the sliced crispy pork belly. Serve with fresh lettuce leaves on the side for wrapping, if desired.
⏱️ 2 min