Fried and boiled meat with noodles on a bed of pak choi

Ingredients for 2 servings:

• 300 g pork belly, without skin and bones, lean
• 4 tbsp sunflower oil
• 40 g carrot(s)
• 20 g ginger
• 1 stalk(s) leek
• 150 g water
• 300 g tomato juice
• 8 g chicken stock powder
• 2 tsp XO sauce
• 4 leaves Pak Choi, large
• 1 pepper, red, long, medium hot
• e.g. sesame, white
• n. B. Black cumin seeds
• 100 g Chinese egg noodles, round, dried in bars
• 80 g cooking water (from the pasta)
• ½ tsp tapioca flour
• 1 tbsp rice wine, dark, spicy-mild

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 55 minutes

The cuisine of southern China loves to make meat particularly tasty with two cooking methods.

Cut the bacon (thawed if frozen) across the grain into 10 mm thick slices (best done using a bread and sausage slicer). Brown the bacon in sunflower oil in batches on both sides and then cut the strips crosswise into approximately 4 cm wide pieces. Wash and peel the carrot and ginger, then cut them crosswise into thin slices. Chop the washed leek into approximately 5 cm long pieces. Place the water, tomato juice, chicken stock powder, and XO sauce in a saucepan and bring to a boil. Add the chopped vegetables and the meat pieces. Simmer gently with the lid on for 25 minutes. To garnish, rinse the bok choy leaves, discard the white part, and steam the green part in a sieve over the meat pieces for 5 minutes. Then line two serving bowls with them. Remove the stem from the washed pepperoni, cut open on one side, remove the seeds, and clean. Cut crosswise from the top into thin strands. NB: Have the sesame and black cumin seeds ready. After 20 minutes, strain 300g of the stock. Bring to a boil, add the noodles and cook al dente according to the package instructions. Strain and reserve the stock for the sauce. Divide the noodles between serving bowls. Drain the meat pieces. Discard the vegetables. Place the meat pieces next to the noodles and keep warm. Use the stock with the remaining pasta cooking stock to make a soup. For the sauce, bring the ingredients together to a boil and allow to thicken. Then drizzle over the meat pieces and noodles. Garnish with hot pepper threads and, if desired, sesame and black cumin seeds, serve and enjoy.