Taiwanese Inspired Braised Pork Noodle Soup
Taiwanese food has always had a hold on me. I love the strong flavors. Being keen on strong flavors, I've increased the amount of spices used. Also being a fan of noodles, I added noodles to the Braised Pork dish to make Taiwanese Braised Pork Noodle Soup. It is a great dish to warm up with on a cool winter's day.
- 2 lbs pork (a cut with some fat in it, I used Country Style Pork Ribs, but ideally Pork Belly)
- 2-3 tbsp oil
- 1 inch ginger (sliced thinly)
- 4 garlic cloves, chopped
- 1/2 medium onion, chopped
- 1-2 hot chili pepper, chopped, optional
- 4 star anise
- 1 cinnamon stick (3 inch stick)
- 10-12 cloves
- 4 tbsp brown sugar
- 2 tbsp rice wine
- 2/3 cup soy sauce
- 1 ½ cups water
- 3 dried Chinese mushrooms, rehydrated and sliced thinly, (may substitute with white mushrooms)
- salt to taste
- 3 boiled eggs, peeled
- Udon Noodles (or your favorite noodles, sufficient for 4 servings)
- cilantro for garnish
- Sichuan Chili Oil for garnish
- green onions, chopped, for garnish, optional
- Fry in oil, chopped onion, garlic, hot chili pepper, ginger slices, star anise, cinnamon stick and cloves until fragrant.
- Lower heat, and add brown sugar.
- Once brown sugar is melted, add pork whole (without cutting) to the pot.
- Brown pork on all sides, then add sliced Chinese mushrooms to pot.
- Add rice wine, soy sauce and water.
- Bring to a boil and allow to simmer on low heat until pork is cooked but tender.
- While pork is simmering, boil eggs, peel and rinse. Set aside to add to pot.
- Boil water for cooking noodles. Add 1 tsp of oil to water to prevent sticky noodles. Once noodles are cooked, pour cold water through (to remove excess starch). Drain and divide into serving bowls.
- Once pork is cooked, remove pork from heat and slice thinly.
- Add boiled egg into braised soup mixture.
- Return pork to pot and remove from heat.
- Serve hot braised pork with egg over noodles.
- Garnish with cilantro, green onions and Sichuan Chili Oil if desired.