Cao Lau

🛒 Ingredients

• Cao Lau noodles 150 g · 200 kcal
• Braised pork belly 80 g · 250 kcal
• Savory pork broth 50 g · 50 kcal
• Fresh bean sprouts 30 g · 5 kcal
• Shredded lettuce 20 g · 3 kcal
• Mixed fresh herbs (mint, basil, cilantro) 15 g · 5 kcal
• Crispy fried wonton skins 10 g · 50 kcal
• Minced garlic 5 g · 7 kcal
• Minced shallots 5 g · 4 kcal
• Soy sauce 15 g · 10 kcal
• Fish sauce 5 g · 5 kcal
• Lime juice 10 g · 3 kcal
• Cooking oil 10 g · 90 kcal
• Sugar 5 g · 20 kcal
• Fresh red chili 2 g · 1 kcal

👨‍🍳 Instructions

1. Marinate the pork belly with soy sauce, sugar, minced garlic, minced shallots, and a pinch of five-spice powder for at least 30 minutes, or preferably overnight.
2. Heat cooking oil in a pot, sear the marinated pork until browned on all sides, then add any remaining marinade and enough water to cover. Braise for 60-90 minutes until very tender, then remove pork and slice thinly.
3. Reduce the remaining braising liquid in the pot until it thickens into a rich, savory broth/sauce. Adjust seasoning with fish sauce and a squeeze of lime juice.
4. Blanch Cao Lau noodles in boiling water for about 30 seconds until just tender, then drain thoroughly and rinse briefly under cold water to prevent sticking.
5. Prepare the fresh vegetables: wash and finely shred the lettuce, rinse the bean sprouts, and pick fresh mint, basil, and cilantro leaves. Slice fresh red chili if desired.
6. To assemble, place blanched Cao Lau noodles at the bottom of a bowl. Top with shredded lettuce, bean sprouts, and thinly sliced braised pork.
7. Drizzle generously with the rich pork broth, then scatter crispy fried wonton skins, fresh herbs, and sliced chili over the top. Serve immediately.