Thai Crispy Noodles with Braised Pork

Ingredients

• 12 oz pork shoulder or pork butt, cut into 2-inch cubes
• 3 tbsp low-sodium soy sauce
• 1 tbsp oyster sauce
• 2 tbsp red fermented bean curd (nam pla), with liquid
• 1 tbsp rock sugar or granulated sugar
• 4 cloves garlic cloves, peeled
• 1 piece whole star anise
• 1.5 cups water
• 4 oz dried egg noodles
• 2 cups neutral oil for frying
• 1.5 tbsp cornstarch
• 2 tbsp water for slurry
• ¾ cup reserved pork braising liquid
• ¼ tsp white pepper powder
• ¼ cup fresh cilantro leaves
• 2 tbsp sliced green onions
• 2 tbsp fried shallots
• ¼ tsp red chili flakes or fresh red chilies, thinly sliced

Instructions

1. 1

   Set a medium Dutch oven or heavy-bottomed pot over medium-high heat. Add the 12 oz pork shoulder cubes and let them sit undisturbed for 3–4 minutes until the bottoms develop a light golden crust — you're building flavor. Stir and let another side brown for 2 minutes. This browning is not about thorough searing, just color development. Remove the pork to a plate.

2. 2

   In the same pot, combine 3 tbsp soy sauce, 1 tbsp oyster sauce, 2 tbsp red fermented bean curd (with its liquid), 1 tbsp rock sugar, 4 whole garlic cloves, 1 star anise, and 1.5 cups water. Stir to combine and scrape up any browned bits stuck to the pot bottom — those bits carry tremendous flavor. Return the pork to the pot, stirring to coat.

3. 3

   Bring to a simmer, then reduce heat to low. Cover partially with a lid (leave it slightly ajar so steam escapes) and gently simmer for 25–30 minutes. The pork is done when it's fork-tender and nearly falls apart. You should smell a deep, caramelized aroma — that means the braising liquid is concentrating nicely. Transfer the pork to a clean plate and strain the braising liquid into a measuring cup (you'll need 0.75 cups for the gravy). Let the pork cool for 5 minutes so it's easier to handle.

4. 4

   While the pork braises, bring a large pot of water to a rolling boil over high heat. Add the 4 oz dried egg noodles and cook until just shy of tender — you want them still slightly firm in the center, about 1 minute less than the package directions suggest. Drain in a colander, then spread the noodles on a clean kitchen towel or paper towels to dry for at least 5 minutes. Drying them is crucial for achieving maximum crispiness when you fry them.

5. 5

   Heat 2 cups neutral oil in a 10-inch deep skillet over medium-high heat. The oil is ready when a single noodle dropped in immediately sizzles and floats — about 350°F if using a thermometer. Working in two batches so you don't crowd the pan, carefully place a nest of noodles (about 2 oz per batch) into the hot oil. Fry for 30–45 seconds, gently pressing with a fork, until the noodles are golden and crispy all over — they should sound crackly and look deeply golden. Transfer to a paper towel–lined plate to drain. Repeat with the remaining noodles.

6. 6

   In a small bowl, whisk together 1.5 tbsp cornstarch and 2 tbsp water to form a smooth slurry — no lumps. Set aside.

7. 7

   Pour the reserved 0.75 cups pork braising liquid into a small saucepan over medium heat. Once it reaches a gentle simmer, slowly pour in the cornstarch slurry while whisking constantly. Keep whisking as the gravy simmers for 1–2 minutes — it will thicken from thin and silky to a satiny, pourable sauce that coats the back of a spoon. Remove from heat and stir in 0.25 tsp white pepper. Taste and adjust seasoning — you may want a splash more soy sauce for depth.

8. 8

   Divide the crispy fried noodles between two deep bowls, piling them loosely so they stay crunchy. Top each nest with half the braised pork, distributing the meat evenly. Pour half the hot gravy over each bowl, letting it soak into the noodles while still respecting their crunch.

9. 9

   Garnish each bowl with a small handful of fresh cilantro leaves, 1 tbsp sliced green onions, 1 tbsp fried shallots scattered on top, and a pinch of red chili flakes. Serve immediately while the noodles are still crispy and the gravy is hot. Eat with both fork and spoon, breaking the noodles as you go to make them easier to twirl.

Tools you’ll need

• medium Dutch oven or heavy-bottomed pot with lid
• large pot for boiling water
• 10-inch deep skillet
• instant-read thermometer
• colander
• fine-mesh strainer
• measuring cup
• small bowl
• small saucepan
• whisk
• fork
• paper towels
• kitchen towel
• two deep serving bowls

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