Roasted pork belly and dumpling noodle soup recipe

Name: Roasted pork belly recipe with dumpling noodle soup
Yield: 6
Ingredients: 350g fresh wheat noodles (from Asian food shops); 300g store-bought pork dumplings; Shredded ginger; Thinly sliced long green shallots; Coriander leaves; Chilli oil; 250g fine salt; Extra 1/2 tsp fine salt; 3 star anise; 2 tsp Sichuan peppercorns; 10cm piece (50g) ginger, thinly sliced; Extra finely grated 5cm piece (25g) ginger; 2 long green shallots, chopped; 5 garlic cloves, peeled; Extra 5 crushed garlic cloves; 50ml Chinese rice wine (shaohsing); 1kg boneless pork belly (skin on); 2 cups (500ml) Chinese red vinegar (from Asian food shops); 200g maltose syrup (from Asian food shops); 1/4 cup (55g) caster sugar; 2 tsp Chinese five spice powder; Pinch freshly ground white pepper; 8 cups (2L) chicken stock; 1kg chicken wings; 20cm piece (100g) ginger, thinly sliced; 5 long green shallots, chopped; 30g dried scallops (from Asian food shops); 200g thinly sliced prosciutto, chopped; 1/4 cup (60ml) light soy sauce

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https://healthimprovements.info/recipes/roasted-pork-belly-dumpling-noodle-soup/o66iu2to — Roasted pork belly and dumpling noodle soup

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by delicious. team

delicious. team

Feb 22, 2019

"In some places dumplings and noodles are cooked together - gold silk and gold ingots" - Kym Machin. Recipe by Kym Machin.

350g fresh wheat noodles (from Asian food shops)
300g store-bought pork dumplings

To serve

Shredded ginger
Thinly sliced long green shallots
Coriander leaves
Chilli oil

Red roasted pork belly

250g fine salt
Extra 1/2 tsp fine salt
3 star anise
2 tsp Sichuan peppercorns
10cm piece (50g) ginger, thinly sliced
Extra finely grated 5cm piece (25g) ginger
2 long green shallots, chopped
5 garlic cloves, peeled
Extra 5 crushed garlic cloves
50ml Chinese rice wine (shaohsing)
1kg boneless pork belly (skin on)
2 cups (500ml) Chinese red vinegar (from Asian food shops)
200g maltose syrup (from Asian food shops)
1/4 cup (55g) caster sugar
2 tsp Chinese five spice powder
Pinch freshly ground white pepper

Chicken supreme broth

8 cups (2L) chicken stock
1kg chicken wings
20cm piece (100g) ginger, thinly sliced
5 long green shallots, chopped
30g dried scallops (from Asian food shops)
200g thinly sliced prosciutto, chopped
1/4 cup (60ml) light soy sauce

Method

1.

For the red roasted pork belly, combine salt, star anise, peppercorns, sliced ginger, shallot, whole garlic, rice wine and 2.5L water in a large saucepan and bring to the boil. Reduce to a simmer and cook for 15 minutes for flavour to develop. Transfer to a deep heatproof roasting dish and stand to completely cool. Add pork, allowing only the flesh, not the skin, to submerge in the salt mixture, then pat skin dry with paper towel. Chill, uncovered, overnight.
2.

Meanwhile, for the chicken supreme broth, combine all ingredients in a large saucepan and bring to a very gentle simmer. Cook for 4 hours for flavour to develop. Strain through a fine sieve into a clean saucepan, discarding solids. Set aside and keep warm (broth can be stored, covered and chilled, for up to 3 days, or frozen for up to 3 months).
3.

The next day, preheat the oven to 250°C. Line a baking tray with baking paper and top with an ovenproof trivet or wire rack.
4.

For the pork glaze, combine vinegar, maltose syrup and sugar in a saucepan over high heat. Bring to the boil, reduce to a simmer and cook for 3 minutes or until reduced slightly.
5.

Combine extra salt, grated ginger and crushed garlic with five spice powder and white pepper in a bowl. Remove pork from brine and discard brine. Rub pork flesh with five spice mixture and place on prepared rack. Roast for 45 minutes or until skin is starting to crisp. Reduce oven to 180°C and roast for a further 45 minutes to cook through. Increase oven to 200°C. Brush pork skin with some glaze and roast, brushing with remaining glaze halfway, for a further 20 minutes or until skin is glazed.
6.

Meanwhile, cook noodles and dumplings according to packet instructions and divide among serving bowls. Add hot broth. Thinly slice pork and place on top. Scatter with shredded ginger, sliced shallot and coriander, and drizzle with chilli oil, if using, to serve.