Yee Mee with Braised Pork Belly
85% asli · Cantonese
A richer, more decadent take on Yee Mee, featuring tender, melt-in-your-mouth braised pork belly served over the springy noodles. The braising liquid infuses the dish with deep, savory flavors.
Nilai resipi ini
Pilih 1 hingga 5 bintang. Setiap resipi hanya boleh dinilai sekali.
Belum ada penilaian.
Bahan
- Yee Mee noodles400g
- Pork belly, cut into 2-inch cubes500g
- Star anise2
- Cinnamon stick1
- Garlic, smashed3 cloves
- Ginger, sliced1 inch piece
- Dark soy sauce4 tbsp
- Light soy sauce2 tbsp
- Rock sugar (or brown sugar)1 tbsp
- Shaoxing wine2 tbsp
- Water2 cups
- Bok choy or other greens, blanched200g
- Cornstarch slurry (optional, for thickening sauce)1 tbsp cornstarch + 2 tbsp water
- Saltto taste
- Black pepperto taste
Langkah
- 1
For the braised pork belly: Sear pork belly cubes in a hot wok until browned on all sides. Remove and set aside.
- 2
In the same wok, add star anise, cinnamon stick, smashed garlic, and sliced ginger. Stir-fry until fragrant.
- 3
Return pork belly to the wok. Add dark soy sauce, light soy sauce, rock sugar, Shaoxing wine, and 2 cups of water. Bring to a boil.
- 4
Reduce heat to low, cover, and simmer for at least 1 hour, or until pork belly is very tender. Skim off excess fat if desired.
- 5
Once pork is tender, remove pork belly from the braising liquid. If desired, thicken the braising liquid with a cornstarch slurry until glossy. Set aside.
- 6
Blanch Yee Mee noodles in boiling water for 1-2 minutes. Drain.
- 7
Arrange blanched Yee Mee noodles in serving bowls. Top with slices of braised pork belly and blanched greens.
- 8
Spoon the thickened braising sauce over the noodles and pork belly. Season with salt and pepper if needed. Serve hot.
