Poached Pork Belly Noodles
Poached Pork Belly Noodles is the ultimate comfort food - tender pork belly, delicate vermicelli noodles, and a broth bursting with umami-rich flavours.
This easy-to-make dish is a perfect balance of light yet hearty, making it an ideal meal for any occasion. Topped with fresh herbs and crispy shallots, it’s a bowl of pure satisfaction.
The first time I made this for a friend, she was instantly obsessed and asked me immediately for the recipe... and here it is!
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About this recipe
Calling all noodle lovers! If you’re craving a dish that’s hearty, satisfying, and packed with bold flavours, Poached Pork Belly Noodles is a must-try.
This dish is a beautiful balance of textures -melt-in-your-mouth pork belly, silky vermicelli noodles, and a rich, savoury broth infused with aromatics like ginger, garlic, and fish sauce.
Topped with fresh coriander and crispy shallots, every bite is a perfect mix of umami goodness and comforting warmth.
What makes this dish so special is its simplicity - no complicated steps, just good ingredients that come together to create a soul-soothing bowl of noodles.
Whether you’re making it for a cosy night in or impressing guests with a restaurant-quality meal, this recipe is sure to become a favourite.
Ingredients
For poaching
- 500g pork belly
- 200g Chinese leaf cabbage, or other leafy veg
- 1.2 litre of water
- 2 stalks spring onions
- 10g ginger, sliced
- 1 tbsp Chinese cooking wine (optional)
For everything else
- 1 shallot, thinly sliced
- 3 tbsp neutral cooking oil
- 3 tbsp fish sauce (or more to adjust to taste)
- 1 tsp sugar
- 1 tsp msg (optional)
- 2 cloves garlic, minced
- 1 tsp chilli flakes
- salt to taste
Serve with
- fresh coriander
- blanched Chinese (napa) cabbage, or other leafy green of choice
- 2 bunches of vermicelli noodles, cooked to package instructions
- fried crispy shallots
Pair it with
Instructions
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
FAQs
1. Can I use a different cut of pork for this recipe?
Yes! While pork belly provides the perfect balance of tenderness and fat, you can substitute it with pork shoulder or pork ribs for a leaner option.
2. What type of noodles work best for this dish?
Vermicelli noodles are traditionally used, but you can also try egg noodles or rice noodles for a different texture.
3. Is fish sauce necessary?
Fish sauce adds depth and umami, but if you don’t have it or prefer not to use it, you can substitute it with soy sauce or a mix of soy sauce and oyster sauce.
4. Can I make this dish in advance?
Yes! You can poach the pork and prepare the broth ahead of time, then simply reheat everything and assemble the noodles when you're ready to serve.
5. How can I make the broth richer?
For a deeper flavour, you can simmer the broth with dried shrimp or add a spoonful of miso paste for extra umami.
Video demonstration
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