1. Poach the pork belly: In a large pot, combine pork belly, water to cover, ginger, scallions, and optional cooking wine. Bring to a boil, then reduce heat and simmer for 40 minutes, or until the pork belly is tender. Remove pork belly from the pot and set aside to cool slightly before slicing thinly. Keep warm for later.
2. Make the shallot oil: While the pork belly simmers, heat up some oil in a small pan over medium heat. Add shallots and fry until golden brown. Remove from heat and strain, reserving both the shallots and the oil.
3. Blanch your greens: To the pork broth, add the Chinese cabbage and cook until slightly softened, about 3 minutes. Drain and remove to set aside for later
4. Enhance the broth: Add shallot oil, MSG (if using), fish sauce, garlic, and chilli pepper (if using) to the simmering broth. Taste and adjust seasonings as desired.
5. Assemble and serve: In a large bowl, combine cooked noodles, sliced pork belly, and hot broth. Garnish with chopped cilantro and crispy shallots (if using).

Tips:

• Leftover poached pork belly can be stored in an airtight container in the fridge for up to 3 days.
• Instead chilli peppers, chilli oil is also a great addition here for extra spicy flavours