BRAISED SPICED PORK WITH CAO LAU NOODLES

Braised Spiced Pork with Cao Lau Noodles image

Categories Bean Pork Brunch Dinner Lunch Noodle Bon Appétit Dairy Free Peanut Free Tree Nut Free

Yield Makes 6 servings

Number Of Ingredients 22

Ingredients

Pork:
2 medium shallots, finely chopped
2 lemongrass stalks, tough outer layer removed, stalks lightly smashed, finely chopped
2 tablespoons reduced-sodium soy sauce
1 tablespoon fish sauce
1 tablespoon hot chili paste (such as sambal oelek)
2 teaspoons kosher salt
2 teaspoons sugar
1 1/2 teaspoon Chinese five-spice powder
1 pound boneless pork shoulder (Boston butt), halved
1 pound skin-on pork belly, halved
2 tablespoons vegetable oil
6 garlic cloves, finely chopped
Noodles and assembly:
1/2 cup plus 1 tablespoon vegetable oil
4 wonton or egg roll wrappers, cut into 4 squares
Kosher salt
1 pound dried wide rice noodles
8 ounces mung bean sprouts (about 2 cups)
1 Fresno chile, with seeds, sliced
1 lime, cut into wedges
Mixed fresh tender herbs (such as mint, cilantro, and Thai basil), hot chili paste (such as sambal oelek; for serving)

Steps:

Pork:
Combine shallots, lemongrass, soy sauce, fish sauce, chili paste, salt, sugar, and five-spice powder in a large bowl. Add pork shoulder and pork belly and toss to coat. Cover and chill at least 3 hours.
Remove pork from marinade, scraping excess back into bowl; set marinade aside. Heat oil in a large Dutch oven or other heavy pot over medium-high heat. Cook pork, turning occasionally, until browned all over, 10-15 minutes; transfer to a plate.
Pour off all but 1 tablespoon fat from pot. Add garlic and cook, stirring, until fragrant but without taking on any color, about 1 minute. Add reserved marinade and 4 cups water and bring to a boil. Add pork, reduce heat, and simmer, partially covered, turning pork occasionally, until fork-tender but not falling apart, 1-1 1/2 hours. Let cool in liquid.
DO AHEAD: Pork can be marinated 1 day ahead of braising; keep chilled. Pork can be braised 2 days ahead; cover and chill.
Noodles and assembly:
Heat 1/2 cup oil in a small skillet over medium-high heat. Working in batches, fry wonton wrappers until golden brown, about 30 seconds per side. Transfer to paper towels to drain; season with salt.
Cook noodles according to package directions. Using tongs or a spider, transfer noodles to a colander and run under cold water to stop cooking; transfer to a large bowl. Toss with remaining 1 tablespoon oil; set aside. (Keep pot of boiling water handy for reheating noodles.)
Remove pork from braising liquid and slice 1/4" thick. Bring braising liquid to a boil (it will be concentrated, like the juices in a roasting pan). Add 1/2 cup water. The flavor should still be intense and slightly salty; adjust with more water if needed. Simmer 2 minutes, remove from heat and add sliced pork. Let cool slightly.
Just before serving, return noodle cooking water to a boil. Place noodles in a fine-mesh sieve and lower into hot water to reheat, 30 seconds. Divide noodles among bowls. Place bean sprouts in sieve and cook in same pot of water 30 seconds; drain and place on top of noodles. Remove pork from cooking liquid and place on top of noodles. Ladle some cooking liquid over.
Serve with chile, lime wedges, wontons, a handful of herbs, and a dab of chili paste.
DO AHEAD: Wontons can be fried 5 days ahead. Let cool; store airtight at room temperature.