Twice Cooked Pork & Rice Noodles In An Aromatic Broth 香滷豬肉河粉湯 - International Noodles Incident Party

I first made a similar dish using the leftover poaching liquor from aromatic soy poached chicken when A joined me for lunch on Monday. This is my second attempt with the emphasis on the broth and I am extremely pleased with my little experiment here. It is almost like Teochew kueh chap (粿汁), ka muu pa-lo (a Thai/Chinese braised pork leg dish of Teochew origin) and Vietnamese pho all in one delicious bowl. Grilling the pork with 5 spice salt and honey not only enhanced the flavour greatly but also made the final dish even more attractive. You may use chicken breasts but increase the cooking time by 5 minutes. The best thing about cooking such a dish is the beautiful aroma lingers on long after the bowls are emptied of their contents! 

This is also what I am taking with me to Penny's International Noodles Incident Party  and I hope she'll enjoy it!

recipe from the tummies' kitchen
serves 4 as a one dish meal
you need;
4 pork fillets or 3 chicken breasts with skin on
6 bokchoy, cleaned and halved lengthwise, blanched just before serving
1 kg of fresh thin rice noodles, blanched just before serving
5 spice salt (1/2 and 1/2 of 5 spice powder and salt)
honey
2 spring onions, chopped
fried garlic oil 

for the poaching liqour;
3 cups of water
1/2 cup of soy
1/4 cup of dark soy
1/4 cup of rock sugar
1/2 cup of Shaoxing cooking wine
1 cassia bark
1 star anise
5 cloves
1 piece of dried orange peel
1/2 tsp of Sichuan peppercorns
1/2 tsp of coriander seeds
1/2 tsp of cumin seeds
5 cm knob of ginger, sliced
3 garlic cloves
coriander roots (optional)
2 spring onions (white part only)

for the broth;
strained poaching liquor
4 cups of chicken stock
salt and white pepper to taste
dash of sesame oil
dash of fish sauce

Place all poaching ingredients in a pot and simmer for 30 minutes.

Place pork fillets in to the boiling poaching liqour. Cook pork fillets for a minute then place the cover on, heat off and let pork pieces steep for 25 minutes. Strain poaching liquor then add in 4 cups of chicken stock, this will be the broth for the noodles. 

Prepare the bokchoy and toppings.

Drain pork pieces then sprinkle with 5 spice salt.

Grill on a hot griddle for a minute on each side. Brush pork with honey and continue to grill for a minute.

Rest the pork for 5 minutes before slicing into thin slices, meat is tender and juicy every time when cooked in such manner. Meanwhile blanch bokchoy and rice noodles.

Place some noodles, pork slices and bokchoy in a bowl, ladle some hot broth over and top with chopped spring onions and fried garlic oil. Serve immediately with cut chili in soy or garlic, lime and chili sauce. 

Come join the party and check out other noodle dishes on offer!

• Penny – Jeroxie (Addictive & Consuming) – Homemade ban mian with minced pork and mushrooms
• Christine – Christine’s Recipes – Spicy Pork Mince and Noodles in Crisp Lettuce Cups
• Mardi – Eat, Live, Travel, Write – Ginger scallion & Butter noodles
• Conor - Hold the Beef – As Above
• Shirley – Enriching your kid – Vermicilli Biryani with Tahini
• Natasha – 5 Star Foodie – Homemade Soba Noodles
• Anges – Off the spork – Handpulled noodles at home
• Joanne – Second Helping
• Cherry – Sweet Cherry Pie
• Tracey - Tangled Noodle
• Evelyne - Cheap Ethnic Eatz – Incidental Noodles
• Ms Baklover - Footscray Food Blog – Zha Jiang Mian
• Casey – Eating, Gardening & Living in Bulgari
• Tamar – Koreanfornian Cooking – Tteokbokki
• Billy – Half-Eaten – Pumpkin Miso Noodles in Shitake Dashi Broth
• Nina – Consumed Food Love – Vietnamese Noodle Salad
• Suresh – 3 hungry tummies – Twice cooked pork with rice noodles
• Anh – A food Lover’s Journey – Taco Soba Noodle