Braised Spiced Pork with Cao Lau Noodles

Ingredients for Braised Spiced Pork with Cao Lau Noodles

• 2 medium shallots, finely chopped

• 2 lemongrass stalks, tough outer layer removed, stalks lightly smashed, finely chopped

• 2 tablespoons reduced-sodium soy sauce

• 1 tablespoon fish sauce

• 1 tablespoon hot chilli paste (such as sambal oelek)

• 2 teaspoons kosher salt

• 2 teaspoons sugar

• 1 1/2 teaspoons Chinese five-spice powder

• 450g boneless pork shoulder (Boston butt), halved

• 450g skin-on pork belly, halved

• 2 tablespoons vegetable oil

• 6 garlic cloves, finely chopped

• 120ml plus 1 tablespoon vegetable oil

• 4 wonton or egg roll wrappers, cut into 4 squares

• Kosher salt

• 450g dried wide rice noodles

• 230g mung bean sprouts (about 2 cups)

• 1 Fresno chilli, with seeds, sliced

• 1 lime, cut into wedges

• Mixed fresh tender herbs (such as mint, coriander, and Thai basil), hot chilli paste (such as sambal oelek

• for serving)

Combine shallots, lemongrass, soy sauce, fish sauce, chilli paste, salt, sugar, and five-spice powder in a large bowl. Add pork shoulder and pork belly and toss to coat. Cover and chill at least 3 hours.

Remove pork from marinade, scraping excess back into bowl; set marinade aside. Heat oil in a large Dutch oven or other heavy pot over medium-high heat. Cook pork, turning occasionally, until browned all over, 10–15 minutes; transfer to a plate.

Pour off all but 1 tablespoon fat from pot. Add garlic and cook, stirring, until fragrant but without taking on any colour, about 1 minute. Add reserved marinade and 950ml water and bring to a boil. Add pork, reduce heat, and simmer, partially covered, turning pork occasionally, until fork-tender but not falling apart, 1–1 1/2 hours. Let cool in liquid.

DO AHEAD: Pork can be marinated 1 day ahead of braising; keep chilled. Pork can be braised 2 days ahead; cover and chill.

Heat 120ml oil in a small skillet over medium-high heat. Working in batches, fry wonton wrappers until golden brown, about 30 seconds per side. Transfer to paper towels to drain; season with salt.

Cook noodles according to package directions. Using tongs or a spider, transfer noodles to a colander and run under cold water to stop cooking; transfer to a large bowl. Toss with remaining 1 tablespoon oil; set aside. (Keep pot of boiling water handy for reheating noodles.)

Remove pork from braising liquid and slice 1/4" thick. Bring braising liquid to a boil (it will be concentrated, like the juices in a roasting pan). Add 120ml water. The flavour should still be intense and slightly salty; adjust with more water if needed. Simmer 2 minutes, remove from heat and add sliced pork. Let cool slightly.

Just before serving, return noodle cooking water to a boil. Place noodles in a fine-mesh sieve and lower into hot water to reheat, 30 seconds. Divide noodles among bowls. Place bean sprouts in sieve and cook in same pot of water 30 seconds; drain and place on top of noodles. Remove pork from cooking liquid and place on top of noodles. Ladle some cooking liquid over.

Serve with chilli, lime wedges, wontons, a handful of herbs, and a dab of chilli paste.

DO AHEAD: Wontons can be fried 5 days ahead. Let cool; store airtight at room temperature.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.