Noodle Soup with Soy-Cooked Pork (Slack Season Tan Tsi)


  • ½ teaspoon salt
  • 1 oz dried Chinese black mushrooms or dried shiitakes
  • 1 lb boneless fatty pork belly (preferably with skin, partially frozen)
  • ¼ cup peanut oil
  • ½ cup finely chopped shallots (2 medium)
  • 2 ½ tablespoons Chinese Shaoxing cooking wine or medium-dry Sherry
  • 2 oz Chinese rock sugar (sometimes called rock candy), crushed with bottom of a heavy skillet
  • + 10 more ingredients
    • 2 slices dried licorice root or 2 Turkish bay leaves
    • About 6 cups chicken stock (or 5 cups reduced-sodium chicken broth plus 1 cup water)
    • 2 cups fresh mung bean sprouts
    • 1 lb dried Chinese wheat noodles or rice vermicelli
    • 1 cup chopped fresh cilantro (from 2 bunches)
    • 1 tablespoon Chinese black vinegar (preferably Chinkiang)
    • 1 tablespoon minced garlic (about 3 cloves), mashed to a paste with side of a large heavy knife
    • 12 cooked peeled shrimp
    • 2/3 cup dark soy sauce
    • 2 1/3 cups water

1. Make pork topping: Soak mushrooms in hot water to cover until tender, about 30 minutes. Drain well, discarding soaking liquid and stems, then finely chop caps. 2. While mushrooms soak, finely chop pork belly (partially frozen meat will be easier to chop; return pork to freezer if it's too th...

View full recipe at SpringPad


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