Pad Thai with Crispy Pork Belly

Ingredients

• Dried flat rice noodles8 oz
• Pork belly, skin on1 lb
• Eggs2
• Garlic, minced3 cloves
• Shallots, thinly sliced1/4 cup
• Bean sprouts2 cups
• Garlic chives, cut into 2-inch lengths1/2 cup
• Tamarind paste3 tbsp
• Dark soy sauce2 tbsp
• Fish sauce2 tbsp
• Palm sugar2 tbsp
• Chili flakes1 tsp
• Vegetable oil3 tbsp
• Roasted peanuts, crushed1/4 cup
• Lime wedges, for serving4
• Fresh cilantro, for garnish1/4 cup
• Saltto taste
• Water1/4 cup

Steps

1. 1

   Score the skin of the pork belly. Rub with salt and roast at 400°F (200°C) for 30-40 minutes until skin is crispy. Let cool slightly, then cut into bite-sized cubes.

2. 2

   Soak rice noodles in warm water for 20-30 minutes until pliable. Drain well.

3. 3

   In a small bowl, whisk together tamarind paste, dark soy sauce, fish sauce, palm sugar, chili flakes, and 1/4 cup water. Set aside.

4. 4

   Heat 1 tbsp oil in a wok or large skillet over medium-high heat. Add garlic and shallots and stir-fry until fragrant.

5. 5

   Add the drained noodles and the sauce mixture. Stir-fry for 2-3 minutes, tossing to coat the noodles.

6. 6

   Push noodles to one side. Add the remaining 2 tbsp oil and crack the eggs into the empty space. Scramble until almost set, then mix with the noodles.

7. 7

   Add the crispy pork belly, bean sprouts, and garlic chives to the wok. Stir-fry for another 2-3 minutes until bean sprouts are tender-crisp.

8. 8

   Season with salt if needed. Serve immediately, garnished with crushed peanuts, cilantro, and lime wedges.