Crispy Pork Belly Noodle Bowl
Crispy pan-fried pork belly served over quick noodles with minced pork, fish balls, and fresh toppings. A restaurant-style Cantonese bowl you can pull off on a weeknight.
- Total time
- 18 min
- Servings
- 2
- Calories
- 680
- Protein
- 48g
Ingredients
- ¾ lb pork belly, skin-on
- ¼ lb minced pork
- 8 pieces fresh fish balls
- 6 oz fresh egg noodles
- 1 cup bean sprouts
- 2 tbsp soy sauce
- 2 tbsp crushed roasted peanuts
Instructions
- 1
Pat pork belly dry and score the skin in a crosshatch pattern with a sharp knife.
- 2
Heat oil in a large skillet over medium-high until shimmering, then lay pork skin-side down.
- 3
Sear pork 6–7 minutes without moving until skin is golden and crackling, then flip and cook 4 minutes.
- 4
Transfer pork to a cutting board; add minced pork to the same skillet and brown, breaking apart, ~4 minutes.
- 5
Boil noodles in salted water until tender, ~3 minutes, then drain and divide between two bowls.
- 6
Add fish balls and bean sprouts to the warm minced pork, stir in soy sauce, and cook 60 seconds until sprouts wilt.
- 7
Slice pork belly into 0.5-inch pieces and arrange atop noodles, pour minced pork mixture over top.
- 8
Scatter crushed peanuts and fresh microgreens on top; serve immediately.
Tools you’ll need
- 12-inch non-stick or cast-iron skillet
- sharp chef's knife
- cutting board
- pot for boiling noodles
- colander
- wooden spoon
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