To make the salad bowl. Cook the fresh or dried vermicelli rice noodles to the packet instructions and drain with cold water to stop the cooking process. Set aside until needed. Add the oil to a frying pan over a moderate heat. Arrange the pork balls in the pan and cook for 3-4 minutes each side until browned all over and cooked through.
Peel and thinly slice the onion. Heat a little sesame oil in a frying pan and fry the onion over a low-medium heat, until soft and golden at the edges, about 10 minutes. Set aside. Drain the tofu and break into very rough chunks. In the same pan, heat 2 tablespoons of the sesame oil over a medium heat, then add the tofu and fry until it starts
Instructions. Cut the pork chop into 1" pieces. Combine the remaining ingredients into a marinade, then marinate the pork in the fridge. Longer is better, ideally go at least 30 minutes, but overnight is best. Place the pork into the air fryer basket with at least 1/4" gap between pieces, in a single layer.
Fry till aromatic. Put the pork belly back to the wok, add in the black sauce, light sauce and salt. Fry for a few mins until well mixed. Transfer the pork belly (skin down) together with all the other ingredients into a big pot. Add in 1.5 litre of water or enough water to cover the pork belly and turn heat to high.
Drain the pork and cut into 1 1/2-inch thick blocks. In a large pot, add 2 cups of water, sake, soy sauce, mirin, and sugar and bring to a boil over medium heat. Add the cooked pork to the sauce and turn the heat down to low. Put a drop lid over the pork. Simmer until the sauce is reduced and practically gone.
Place a drop lid on top and simmer on a low heat for 2 hours, turning half way through. Remove the pork from the pot and place in a ziplock bag. Transfer 250 ml pork stock from the chashu into a separate pan and add 50 ml sake, 1 tbsp mirin, 150 ml soy sauce and 30 g sugar. Boil for 1 minute and then leave to cool.
. 273 244 10 297 101 333 22 183 210
bun cha recipe pork belly
