Lard Na Crispy Pork
Lard Na Crispy Pork
Ingredients
For the Crispy Pork Belly
- 2 pounds pork belly, skin on
- 1 tablespoon salt
- 2 tablespoons white vinegar
- 4 cups vegetable oil, for deep frying
For the Noodles
- 1 pound fresh wide rice noodles, separated
- 1 tablespoon dark soy sauce
- 2 tablespoons vegetable oil
For the Gravy
- 1 tablespoon vegetable oil
- 3 cloves garlic, minced
- 4 cups chicken broth
- 2 tablespoons oyster sauce
- 1 tablespoon light soy sauce
- 1 teaspoon fish sauce
- 1 teaspoon granulated sugar
- 3 tablespoons cornstarch
- 1/4 cup water
- 1 egg, beaten
- 1/2 pound Chinese broccoli (gai lan), cut into 2-inch pieces
For Serving (Optional)
- as needed white vinegar
- as needed chili flakes
Instructions
- 1
Prepare the Crispy Pork Belly: Score the skin of the pork belly with a sharp knife, making shallow cuts about 1/2 inch apart, being careful not to cut into the meat. Pat the skin very dry with paper towels. Rub the salt all over the pork belly, especially into the scored skin. Then, rub the white vinegar over the skin.
⏱️ 10 min
- 2
Place the pork belly, skin-side up, on a rack set over a baking sheet. Refrigerate uncovered for at least 2 hours, or preferably overnight, to further dry out the skin. This is crucial for crispiness.
⏱️ 120 min
- 3
Preheat oven to 375°F. Roast the pork belly, skin-side up, for 30 minutes. This helps render some fat and start the crisping process.
⏱️ 30 min•🌡️ 375
- 4
Remove pork belly from oven. Heat the vegetable oil for deep frying in a large pot or wok over medium-high heat until it reaches 350°F. Carefully lower the pork belly, skin-side down, into the hot oil. Fry for 10-15 minutes, or until the skin is puffed up and very crispy. You may need to press down gently with a spatula to ensure even contact with the oil. Remove and drain on a wire rack. Let cool slightly, then slice into 1/4-inch thick pieces.
⏱️ 20 min•🌡️ 350
- 5
Prepare the Noodles: In a large bowl, toss the fresh wide rice noodles with dark soy sauce until evenly coated. This gives them color and flavor.
⏱️ 5 min
- 6
Heat 2 tablespoons of vegetable oil in a large wok or skillet over high heat until smoking. Add the noodles in batches if necessary to avoid overcrowding. Stir-fry for 2-3 minutes until lightly charred and fragrant. Remove from wok and set aside.
⏱️ 10 min
- 7
Prepare the Gravy: In the same wok, heat 1 tablespoon of vegetable oil over medium-high heat. Add minced garlic and stir-fry until fragrant, about 30 seconds.
⏱️ 2 min
- 8
Pour in the chicken broth. Add oyster sauce, light soy sauce, fish sauce, and granulated sugar. Bring to a simmer.
⏱️ 5 min
- 9
In a small bowl, whisk together cornstarch and 1/4 cup water to create a slurry. Gradually whisk the cornstarch slurry into the simmering gravy until it thickens to your desired consistency. It should be thick enough to coat the back of a spoon.
⏱️ 3 min
- 10
Add the Chinese broccoli to the gravy and cook until tender-crisp, about 2-3 minutes.
⏱️ 3 min
- 11
Remove the wok from heat. Slowly drizzle in the beaten egg in a thin stream while stirring continuously with a fork or chopsticks. This creates thin strands of cooked egg in the gravy.
⏱️ 2 min
- 12
To Serve: Divide the stir-fried noodles among serving plates. Ladle a generous amount of the hot gravy with Chinese broccoli over the noodles. Top with slices of the crispy pork belly. Serve immediately with optional white vinegar and chili flakes on the side.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Lard Na Crispy Pork
For the Crispy Pork Belly
- 2 pounds pork belly, skin on
- 1 tablespoon salt
- 2 tablespoons white vinegar
- 4 cups vegetable oil, for deep frying
For the Noodles
- 1 pound fresh wide rice noodles, separated
- 1 tablespoon dark soy sauce
- 2 tablespoons vegetable oil
For the Gravy
- 1 tablespoon vegetable oil
- 3 cloves garlic, minced
- 4 cups chicken broth
- 2 tablespoons oyster sauce
- 1 tablespoon light soy sauce
- 1 teaspoon fish sauce
- 1 teaspoon granulated sugar
- 3 tablespoons cornstarch
- 1/4 cup water
- 1 egg, beaten
- 1/2 pound Chinese broccoli (gai lan), cut into 2-inch pieces
For Serving (Optional)
- as needed white vinegar
- as needed chili flakes
Instructions
- 1
Prepare the Crispy Pork Belly: Score the skin of the pork belly with a sharp knife, making shallow cuts about 1/2 inch apart, being careful not to cut into the meat. Pat the skin very dry with paper towels. Rub the salt all over the pork belly, especially into the scored skin. Then, rub the white vinegar over the skin.
⏱️ 10 min - 2
Place the pork belly, skin-side up, on a rack set over a baking sheet. Refrigerate uncovered for at least 2 hours, or preferably overnight, to further dry out the skin. This is crucial for crispiness.
⏱️ 120 min - 3
Preheat oven to 375°F. Roast the pork belly, skin-side up, for 30 minutes. This helps render some fat and start the crisping process.
⏱️ 30 min•🌡️ 375 - 4
Remove pork belly from oven. Heat the vegetable oil for deep frying in a large pot or wok over medium-high heat until it reaches 350°F. Carefully lower the pork belly, skin-side down, into the hot oil. Fry for 10-15 minutes, or until the skin is puffed up and very crispy. You may need to press down gently with a spatula to ensure even contact with the oil. Remove and drain on a wire rack. Let cool slightly, then slice into 1/4-inch thick pieces.
⏱️ 20 min•🌡️ 350 - 5
Prepare the Noodles: In a large bowl, toss the fresh wide rice noodles with dark soy sauce until evenly coated. This gives them color and flavor.
⏱️ 5 min - 6
Heat 2 tablespoons of vegetable oil in a large wok or skillet over high heat until smoking. Add the noodles in batches if necessary to avoid overcrowding. Stir-fry for 2-3 minutes until lightly charred and fragrant. Remove from wok and set aside.
⏱️ 10 min - 7
Prepare the Gravy: In the same wok, heat 1 tablespoon of vegetable oil over medium-high heat. Add minced garlic and stir-fry until fragrant, about 30 seconds.
⏱️ 2 min - 8
Pour in the chicken broth. Add oyster sauce, light soy sauce, fish sauce, and granulated sugar. Bring to a simmer.
⏱️ 5 min - 9
In a small bowl, whisk together cornstarch and 1/4 cup water to create a slurry. Gradually whisk the cornstarch slurry into the simmering gravy until it thickens to your desired consistency. It should be thick enough to coat the back of a spoon.
⏱️ 3 min - 10
Add the Chinese broccoli to the gravy and cook until tender-crisp, about 2-3 minutes.
⏱️ 3 min - 11
Remove the wok from heat. Slowly drizzle in the beaten egg in a thin stream while stirring continuously with a fork or chopsticks. This creates thin strands of cooked egg in the gravy.
⏱️ 2 min - 12
To Serve: Divide the stir-fried noodles among serving plates. Ladle a generous amount of the hot gravy with Chinese broccoli over the noodles. Top with slices of the crispy pork belly. Serve immediately with optional white vinegar and chili flakes on the side.
⏱️ 5 min