Crispy Pork Belly & Garlic Chili Oil Noodles

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This mouthwatering recipe features perfectly Crispy Pork Belly Slices that melts in your mouth and a crunchy Garlic Chili Oil Noodles that you won’t be able to stop eating.

Chinese crispy pork belly & garlic chili oil noodles

What makes this recipe truly special is its combination of bold flavors and the satisfying crunch of the pork belly. The garlic chili oil adds a kick that enhances the overall experience, making each bite a burst of flavor.

Helpful Tips

  • Choose the right cut of pork: For the best results, use a well-marbled pork belly. The fat content is crucial for achieving that crispy texture while keeping the meat tender and juicy. You can buy it as a slab and cut it into strips yourself, or look for long strips that can be cut into slices.
  • Prepare the chili oil ahead of time: Making the garlic chili oil in advance allows the flavors to meld together, resulting in a richer and more aromatic sauce. You can store it in an airtight container in the fridge for up to a week. If you have the time, making it in advance will just make it better!
  • Use the right noodles: This is a Chinese dish so it calls for Chinese knife-sliced noodles. If you can’t find them, try to get another style wide wheat noodles. In a pinch, use Italian pappardelle pasta.

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Chinese crispy pork belly & garlic chili oil noodles

Chinese Crispy Pork Belly & Garlic Chili Oil Noodles

Chinese Crispy Pork Belly & Garlic Chili Oil Noodles is a combination of bold flavors with savory strips of crispy pork belly and garlic chili oil noodles that make each bite irresistible.
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Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes
Servings: 4 Servings
Calories: 1392kcal
Author: Laura Lynch

Ingredients

For the pork belly:

  • 1/4 cup (59 ml) low-sodium soy sauce
  • 1/4 cup (59 ml) rice vinegar
  • 3 cloves garlic grated
  • 1 tablespoon (12 g) brown sugar
  • 1 tablespoon (15 ml) hoisin sauce
  • 1 teaspoon (5 ml) sesame oil
  • 2 teaspoons (8 g) Chinese Five Spice Powder
  • 1/2 teaspoon (1 g) ground black pepper
  • 1/2 teaspoon (2 ml) chili paste like Sichuan chili bean paste or sambal oelek
  • 1 1/2 pounds (680 g) pork belly slices about 3/4” thick

For the noodles:

  • 1/2 cup (118 ml) neutral oil like peanut oil or canola oil
  • 2 cloves garlic smashed
  • 2 tablespoons (20 g) peanuts finely chopped
  • 2 tablespoons (16 g) Sichuan chili powder Gochugaru, or red chili flakes
  • 1 teaspoon (5 g) dried onion
  • 1 teaspoon (2 g) white sesame seeds
  • 2 teaspoons (10 ml) low-sodium soy sauce
  • 1 teaspoon (4 g) brown sugar
  • 1/2 teaspoon (1 g) paprika
  • 1/4 teaspoon (1.5 g) salt
  • 6 oz (170 g) wide knife cut noodles
  • 2 green onion chopped
  • Sesame seeds for garnish

Instructions

For the pork belly:

  • In a small mixing bowl, combine soy sauce, rice vinegar, garlic, brown sugar, hoisin sauce, sesame oil, Chinese five spice, black pepper, and chili paste. Whisk together well.
  • Pour half the sauce over the pork belly in a bowl or bag and marinate for at least 30 minutes to overnight. Reserve the remaining sauce.
  • Preheat the oven to 375°F (190°C).
  • Place pork belly strips on a baking sheet covered with parchment paper and bake them for 15 minutes.
  • Meanwhile, add the reserved sauce to a small saucepan. Heat over medium heat until bubbly and cook until slightly reduced and thickened.
  • After 15 minutes, remove pork belly from the oven and baste the strips with the sauce. Then turn them over and baste the other side.
  • Return to the oven for another 10-15 minutes. When they are golden and bubbly and the fat has become translucent, they are ready. They may need more or less time depending on the thickness of the strips.

For the noodles:

  • Add the oil to a small pot with the garlic. Heat the oil to 225°F (105°C). Remove from heat and allow to cool for 2-3 minutes.
  • In a heat-proof bowl, mix together the peanuts, Sichuan chili powder, dried onions, sesame seeds, soy sauce, brown sugar, paprika and salt.
  • Remove the garlic from the oil, then pour it over the spice mixture.
  • Cook the noodles for 1 minute less than the package instructs. Reserve 1/4 cup of the starchy water. Drain the noodles.
  • Pour the chili oil over the noodles and stir. Add some of the starchy water if the noodles are too dry.
  • Serve with green onions and sesame seeds for garnish.

Notes

  • For the best results, use a well-marbled pork belly. The fat content is crucial for achieving that crispy texture while keeping the meat tender and juicy. You can buy it as a slab and cut it into strips yourself, or look for long strips that can be cut into slices.
  • Making the garlic chili oil in advance allows the flavors to meld together, resulting in a richer and more aromatic sauce. You can store it in an airtight container in the fridge for up to a week. If you have the time, making it in advance will just make it better!
  • This is a Chinese dish so it calls for Chinese knife-sliced noodles. If you can’t find them, try to get another style wide wheat noodles. In a pinch, use Italian pappardelle pasta.

Nutrition

Calories: 1392kcal | Carbohydrates: 44g | Protein: 27g | Fat: 124g | Saturated Fat: 39g | Polyunsaturated Fat: 21g | Monounsaturated Fat: 57g | Trans Fat: 0.03g | Cholesterol: 158mg | Sodium: 1008mg | Potassium: 703mg | Fiber: 4g | Sugar: 7g | Vitamin A: 1422IU | Vitamin C: 4mg | Calcium: 87mg | Iron: 4mg

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