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.
Servings: 4 Servings
Calories: 1392kcal
Ingredients
For the pork belly:
- 1/4 cup low-sodium soy sauce
- 1/4 cup rice vinegar
- 3 cloves garlic grated
- 1 tablespoon brown sugar
- 1 tablespoon hoisin sauce
- 1 teaspoon sesame oil
- 2 teaspoons Chinese Five Spice Powder
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon chili paste like Sichuan chili bean paste or sambal oelek
- 1 1/2 pounds pork belly slices about 3/4” thick
For the noodles:
- 1/2 cup neutral oil like peanut oil or canola oil
- 2 cloves garlic smashed
- 2 tablespoons peanuts finely chopped
- 2 tablespoons Sichuan chili powder Gochugaru, or red chili flakes
- 1 teaspoon dried onion
- 1 teaspoon white sesame seeds
- 2 teaspoons low-sodium soy sauce
- 1 teaspoon brown sugar
- 1/2 teaspoon paprika
- 1/4 teaspoon salt
- 6 oz 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