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Prepare the crispy pork: In a medium bowl, toss the cubed pork belly with 1 tablespoon of soy sauce and 1 tablespoon of cornstarch. Mix well to coat.

Heat the vegetable oil in a large skillet or wok over medium-high heat. Once hot, add the pork belly in a single layer. Fry for 8-10 minutes, stirring occasionally, until golden brown and crispy on all sides. Remove the pork with a slotted spoon and place on a paper towel-lined plate to drain excess oil. Set aside.

While the pork is frying, prepare the chili garlic sauce: In a small bowl, whisk together the minced garlic, chopped red chilies, grated ginger, 3 tablespoons of soy sauce, rice vinegar, sesame oil, brown sugar, and chicken broth. Set aside.

Cook the noodles according to package directions. Drain well and set aside.

Carefully pour out most of the oil from the skillet, leaving about 1 tablespoon. Return the skillet to medium heat. Add the chopped bok choy and stir-fry for 2-3 minutes until slightly tender-crisp.

Add the cooked noodles to the skillet with the bok choy. Pour the chili garlic sauce over the noodles and toss well to combine, ensuring the noodles are evenly coated. Cook for 1-2 minutes, allowing the sauce to thicken slightly.

Stir in the crispy pork belly. Toss gently to combine.

Divide the noodles among serving bowls. Garnish with sliced green onions and toasted sesame seeds before serving.


Prepare the crispy pork: In a medium bowl, toss the cubed pork belly with 1 tablespoon of soy sauce and 1 tablespoon of cornstarch. Mix well to coat.

Heat the vegetable oil in a large skillet or wok over medium-high heat. Once hot, add the pork belly in a single layer. Fry for 8-10 minutes, stirring occasionally, until golden brown and crispy on all sides. Remove the pork with a slotted spoon and place on a paper towel-lined plate to drain excess oil. Set aside.

While the pork is frying, prepare the chili garlic sauce: In a small bowl, whisk together the minced garlic, chopped red chilies, grated ginger, 3 tablespoons of soy sauce, rice vinegar, sesame oil, brown sugar, and chicken broth. Set aside.

Cook the noodles according to package directions. Drain well and set aside.

Carefully pour out most of the oil from the skillet, leaving about 1 tablespoon. Return the skillet to medium heat. Add the chopped bok choy and stir-fry for 2-3 minutes until slightly tender-crisp.

Add the cooked noodles to the skillet with the bok choy. Pour the chili garlic sauce over the noodles and toss well to combine, ensuring the noodles are evenly coated. Cook for 1-2 minutes, allowing the sauce to thicken slightly.

Stir in the crispy pork belly. Toss gently to combine.

Divide the noodles among serving bowls. Garnish with sliced green onions and toasted sesame seeds before serving.
