Crispy Pork Belly Dan Dan Noodles | Marion's Kitchen Marion's Kitchen
Crispy Pork Belly Dan Dan Noodles | Marion's Kitchen Marion's Kitchen
Ingredients
Main
- 300g (10.5 oz) Classic Crispy Pork Belly, roughly chopped
- 1 tbsp whole Sichuan peppercorns
- 200g (7 oz) thin dried Chinese wheat noodles (you could use spaghetti instead if easier)
- 2 tbsp vegetable oil
- ⅓ cup pickled mustard greens*
- 1 tbsp light soy sauce
- 1 tbsp Chinese Shaoxing wine
- finely sliced spring onion (scallions), to serve
Spicy sauce
- ¼ cup light soy sauce
- ¼ cup chilli oil (see my recipe for homemade chilli oil or use store-bought)
- 1 tbsp white vinegar
- 2 tsp sweet dark soy sauce
- ¼ tsp white sugar
Instructions
- 1
Toast the Sichuan peppercorns in a dry frying pan over medium high heat for around 2 minutes, or until fragrant and just starting to smoke.
- 2
Use a mortar and pestle to grind them to a rough powder. Set aside.
- 3
To make the spicy sauce, mix together all of the ingredients in a large mixing bowl. Set aside.
- 4
Bring a large pot of water to the boil. Cook the noodles according to the packet instructions.
- 5
While the noodles are cooking, remove 1 cup of noodle water and add to the spicy sauce mixture. Mix to combine.
- 6
Next, divide the spicy sauce mixture between serving bowls.
- 7
Once the noodles are cooked, use tongs to transfer them to the serving bowls.
- 8
Heat the vegetable oil in a wok or frying pan on high heat. Add chopped pork.
- 9
Leave to cook for 4–5 minutes, flipping occasionally, or until the pork has a nice golden brown colour and is getting crispy at the edges.
- 10
Sprinkle over the ground Sichuan peppercorns, pickled mustard greens, soy sauce and Shaoxing wine.
- 11
Stir fry for another 2 minutes, allowing the pork to soak up the sauce.
- 12
To serve, top noodles with crispy pork mixture and sprinkle over spring onion.