Pork Belly Noodles
This Asian pork belly pasta is hearty and satisfying, and so easy to make at home.
Servings: 6 servings
Equipment
Ingredients
- 12 ounces knifecut noodles
- 1 Tablespoon olive oil
- 1 pound sliced pork belly, sliced further into 1" pieces
- ½ small onion, finely diced about 3/4 cup
- 2 garlic cloves, minced
Sauce
- ⅓ cup soy sauce
- 2 Tablespoons oyster sauce
- 1 Tablespoon toasted sesame oil
- 1 Tablespoon light brown sugar
Garnish
- 1 Tablespoon sliced green onions
- 1 Tablespoon sesame seeds
Instructions
- In a large pot with boiling water, cook the noodles according to package directions.
- Add the oil to a large skillet, saucepan, or wok over medium-high heat.
- Add the pork belly and stir, cooking for about 10-12 minutes, until the pork belly is crisp. Drain all but 1 teaspoon of the grease from the pan.
- While the pork belly is cooking, in a large bowl, whisk together the soy sauce, oyster sauce, sesame oil, and brown sugar. Set aside.
- Once the pork belly is nearing your desired level of crispness, add the onions and garlic, stir together, and sauté for about 1 minute.
- Add the sauce to the pork belly, onions, and garlic.
- Drain the cooked noodles and toss together with the other ingredients in the saucepan until the noodles are well coated.
- Garnish with sliced green onions and sesame seeds and serve hot.
Notes
Makes approximately 4-6 servings.
Storage: Store in an airtight container in the refrigerator for up to 3 days. Reheat on the stovetop.
Noodles: We prefer to use knifecut noodles with this pasta, but you can use almost any noodle that you like!
Nutrition
Calories: 671kcal | Carbohydrates: 52g | Protein: 11g | Fat: 46g | Saturated Fat: 15g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 22g | Cholesterol: 54mg | Sodium: 1013mg | Potassium: 217mg | Fiber: 1g | Sugar: 3g | Vitamin A: 18IU | Vitamin C: 1mg | Calcium: 38mg | Iron: 1mg