Braised Spiced Pork with Cao Lau Noodles

Ingredients for Braised Spiced Pork with Cao Lau Noodles

• 2 medium shallots, finely chopped

• 2 lemongrass stalks, tough outer layer removed, stalks lightly smashed, finely chopped

• 2 colheres de sopa de molho de soja com teor reduzido de sódio

• 1 tablespoon fish sauce

• 1 tablespoon hot chilli paste (such as sambal oelek)

• 2 colheres de chá de sal kosher

• 2 colheres de chá de açúcar

• 1 1/2 teaspoons Chinese five-spice powder

• 450g boneless pork shoulder (Boston butt), halved

• 450g skin-on pork belly, halved

• 2 colheres de sopa de óleo vegetal

• 6 dentes de alho, finamente picados

• 120ml plus 1 tablespoon vegetable oil

• 4 wonton or egg roll wrappers, cut into 4 squares

• Sal kosher

• 450g dried wide rice noodles

• 230g mung bean sprouts (about 2 cups)

• 1 Fresno chilli, with seeds, sliced

• 1 lime, cut into wedges

• Mixed fresh tender herbs (such as mint, coriander, and Thai basil), hot chilli paste (such as sambal oelek

• para servir)

Combine shallots, lemongrass, soy sauce, fish sauce, chilli paste, salt, sugar, and five-spice powder in a large bowl. Add pork shoulder and pork belly and toss to coat. Cover and chill at least 3 hours.

Remove pork from marinade, scraping excess back into bowl; set marinade aside. Heat oil in a large Dutch oven or other heavy pot over medium-high heat. Cook pork, turning occasionally, until browned all over, 10–15 minutes; transfer to a plate.

Pour off all but 1 tablespoon fat from pot. Add garlic and cook, stirring, until fragrant but without taking on any colour, about 1 minute. Add reserved marinade and 950ml water and bring to a boil. Add pork, reduce heat, and simmer, partially covered, turning pork occasionally, until fork-tender but not falling apart, 1–1 1/2 hours. Let cool in liquid.

DO AHEAD: Pork can be marinated 1 day ahead of braising; keep chilled. Pork can be braised 2 days ahead; cover and chill.

Heat 120ml oil in a small skillet over medium-high heat. Working in batches, fry wonton wrappers until golden brown, about 30 seconds per side. Transfer to paper towels to drain; season with salt.

Cook noodles according to package directions. Using tongs or a spider, transfer noodles to a colander and run under cold water to stop cooking; transfer to a large bowl. Toss with remaining 1 tablespoon oil; set aside. (Keep pot of boiling water handy for reheating noodles.)

Remove pork from braising liquid and slice 1/4" thick. Bring braising liquid to a boil (it will be concentrated, like the juices in a roasting pan). Add 120ml water. The flavour should still be intense and slightly salty; adjust with more water if needed. Simmer 2 minutes, remove from heat and add sliced pork. Let cool slightly.

Just before serving, return noodle cooking water to a boil. Place noodles in a fine-mesh sieve and lower into hot water to reheat, 30 seconds. Divide noodles among bowls. Place bean sprouts in sieve and cook in same pot of water 30 seconds; drain and place on top of noodles. Remove pork from cooking liquid and place on top of noodles. Ladle some cooking liquid over.

Serve with chilli, lime wedges, wontons, a handful of herbs, and a dab of chilli paste.

DO AHEAD: Wontons can be fried 5 days ahead. Let cool; store airtight at room temperature.

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