Name: Cao Lau – Braised Pork with Noodles
Prep time: 3 h 25 min
Cook time: 1 h
Total time: 4 h 25 min

Cao Lau – Braised Pork with Noodles

Braised pork with rich and fresh flavours such as sweet and spicy with a refreshing element from lemongrass. The assembly of this dish is by putting the noodles in the bowl followed by bean sprouts, pork and pork liquid, chilli peppers and some herbs.

Ingredients

For pork
Shallots, finely chopped - 2
Soy Sauce - 2 Tablespoon
Hot Chili Paste - 1 Tablespoon
Sugar - 2 Teaspooon
Boneless Pork Shoulder, halved - 450 Grams
Vegetable Oil - 2 Tablespoon
Lemongrass Stalks, outer layer removed, smashed lightly & finely chopped - 2
Fish Sauce - 1 Tablespoon
Kosher Salt - 2 Teaspoon
Five Spice Powder - 1 1/2 Teaspoon
Pork Belly, skin On & halved - 450 Grams
Garlic, chopped finely - 6 Cloves
For Noodles & Assembly
Vegetable Oil - 1/2 Cup(s)
Vegetable Oil - 1 Tablespoon
Kosher Salt to taste
Mung Bean Sprouts - 2 Cup(s)
Lime, cut in wedges - 1
Hot Chilli Paste - 1/4 Teaspoon
Spring Roll Sheets (egg roll wrappers), cut in 4 pieces - 4
Dried Rice Noodles - 450 Grams
Fresno Chilli, seeded and sliced - 1
Mixed Fresh Herbs (Mint, Basil & Cilantro) - 1 Cup(s)

Steps

Step 1
To make the pork, combine shallots, soy sauce, lemongrass, fish sauce, salt, chilli paste, five spice powder and sugar in a bowl. Add pork belly and pork shoulder and toss well to coat. Cover and chill for 3 hours at least.
Step 2
Remove the pork from marinade, scraping the excess back in bowl, set the marinade aside. Heat the 2 tbsp oil in a pot on medium heat. Cook the pork for 10 to 15 minutes, turning occasionally, until fully browned and then transfer on a plate.
Step 3
Remove all the fat from the pot reserving 1 tbsp inside the pot. Add in garlic and cook until fragrant, for a minute. Add 4 cups water and the reserved marinade and bring to a boil. Add the cooked pork, decrease the heat and simmer, covered partially, occasionally turning the pork for about 1-1 ½ hours. once coooked, allow it to cool.
Step 4
For preparing the noodles and assembly, heat about ½ cup of oil in a skillet on medium heat. Work in batches and fry egg roll wrappers until they are golden brown, 30 seconds per side. Transfer on paper towel to drain excess oil and season with salt to taste.
Step 5
Cook the noodles in boiling water for 5 minutes. Using tongs, transfer the cooked noodles to colander and run them under cold water and transfer in a bowl. Toss with 1 tablespoon oil to avoid sticking and set aside. Reserve the cooking liquid for later use.
Step 6
Remove pork from the braising liquid and then slice them in ¼ inch thick pieces. Boil the braising liquid. Add ½ cup of water. The flavor needs to be slightly salty and intense. Simmer for 2 more minutes, remove from heat and put sliced pork and let it cool slightly.
Step 7
Before serving, reheat the reserved cooking liquid and place the noodles in a fine mesh sieve, lower into warm water and reheat for 30 seconds. Divide noodle equally among bowls.
Step 8
Put bean sprouts in the sieve and cook them in the same water for 30 seconds, drain them and put over noodles. Remove the pork from the braising liquid and put over the bean sprouts.
Step 9
Ladle some of the braising liquid in each bowl.
Step 10
Serve hot with lime wedges, fresno chilli, crispy egg roll wrappers, chilli paste dab and handful of herbs. Serve immediately.

Note: You can also use wonton wrappers in place of egg roll wrappers. Five spice powder is commonly available in supermarkets. It consists of star anise, cloves, cinnamon, fennel seeds and sichuan pepper. Jalapeño pepper can be used as an alternative for fresno chill.