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Chinese Rice Noodle Soup with Grilled Pork Belly and Chinese Cabbage

5 from 7 votes
Total Time 1 hour 35 minutes
Course Dinner
Cuisine European
Servings 6 people
Calories 219 kcal

Ingredients
 

For the marinade

  • 250 g Rice noodles
  • 0,5 Pc. Chinese cabbage fresh
  • 5 Pc. Spring onions fresh, cut
  • 1 Pc. Fresh onion
  • 1 Pc. Red chilli
  • 1 Pc. Garlic fresh
  • 50 g Fresh ginger
  • 500 ml Chicken broth
  • 2 Pc. Kaffir lemon leaves
  • 1 shot Sesame oil
  • Water
  • Asian fish sauce
  • Soy sauce chinese
  • 1 Pc. Clove of garlic
  • 2 tbsp Soy sauce
  • Fresh ginger

Instructions
 

preparation

  • Cut the Chinese cabbage and onions, peel the ginger and cut into small slices. Cut the belly meat into slices, then separate the rind from the meat. Finally, dice the belly meat. I use Indonesian "Miehoen" noodles for the rice noodles.
  • Soak the belly in a little ginger, garlic and soy sauce for an hour.

preparation

  • Fry the rind pieces in a soup pot until crispy and dab on kitchen paper. Grill the belly meat in the oven at approx. 220-250 degrees until crispy.
  • Now roast the diced onion in the soup pot in the fat from the belly meat and add the Chinese cabbage, toss briefly.
  • Pour chicken stock and a little water, simmer with ginger, garlic and kaffir lemon leaves for 10-15 minutes.
  • Over the last few minutes, gradually add the chile, the spring onions and the rice noodles. Season to taste with fish and soy sauce and a dash of sesame oil.

Serving suggestion

  • Serve in a soup plate with the crispy rinds and some green.

Nutrition

Serving: 100gCalories: 219kcalCarbohydrates: 19.2gProtein: 5.9gFat: 13.3g
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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