Sichuan Preserved Vegetable and Pork Belly Noodles

Instructions

1. 1

   Place pork belly in a large pot and cover with water. Bring to a boil, then reduce heat and simmer for 90 minutes until tender. Drain and let cool slightly.

   ~90 min
2. 2

   While the pork is simmering, thinly slice the preserved mustard greens. Mince the ginger and garlic. Cut the cooled pork belly into bite-sized pieces.

   ~15 min
3. 3

   Heat 1 tablespoon of vegetable oil in a large skillet over medium-high heat. Add the pork belly pieces and stir-fry until golden brown and some fat has rendered out. Remove pork from skillet and set aside.

   ~10 min
4. 4

   Add the remaining 1 tablespoon of vegetable oil to the skillet. Add the minced ginger, garlic, and dried red chilies. Stir-fry until fragrant, about 1 minute.

   ~1 min
5. 5

   Add the sliced preserved mustard greens to the skillet. Stir-fry for 3-5 minutes until slightly softened and fragrant. Return the pork belly to the skillet.

   ~5 min
6. 6

   Add Shaoxing wine, soy sauce, and rock sugar to the skillet. Stir well to combine. Simmer for 10 minutes, allowing the flavors to meld and the sauce to thicken slightly.

   ~10 min
7. 7

   Meanwhile, cook the fresh noodles in a separate pot of boiling water according to package instructions until al dente. Drain well.

   ~8 min
8. 8

   Add the drained noodles to the skillet with the pork and preserved mustard greens. Toss thoroughly to coat the noodles with the sauce. Cook for an additional 2 minutes to heat through.

   ~2 min
9. 9

   Chop the scallions finely. Serve the noodles hot, garnished with chopped scallions.