Five Spice Pork Belly with Egg Noodles (บะหมี่หมูสามชั้นซอสพะโล้)

1.Cut pork belly into pieces, about 1 inch thick and 5 inch long.

2.Bring stock broth up to simmer.

3.Add sugar into a thick bottom pot. Heat the pot over medium heat and shake the pot lightly to spread the sugar. Once sugar caramelize into a dark caramel, add about ½ cup of stock to cool the sugar down.

4.Add soy sauce and five spice powder into the pot. Add pork and toss until thoroughly coated with sugar. Add the remaining stock broth, ginger, garlic, and coriander root. Bring mixture up to the boil and skim the bubble.

5.Cover the pot with cartouche and lid, reduce heat to low and simmer for an hour.

6.When an hour is almost up, bring water up to the boil in another saucepan. Blanch bak choy in the water until cooked through and refresh in iced water to stop the cooking. Cook egg noodles in boiling water according to package instructions, remove from the heat and rinse through to stop the cooking.

7.After an hour, remove the lid and cartouche. Set pork belly aside for later, strain the remaining broth through a strainer and remove the excess fat on top of the broth.

8.Add sauce into a pot and bring up to simmer. Add blanched bak choy into the sauce briefly to absorb the flavour and set aside. Add egg noodles and bring the broth up to the boil. To Serve: Add noodles and broth into a bowl, serve with pork belly and bak choy on the side. Garnish with fried garlic and fried shallot.