Taiwanese Danzai Noodles (担仔麵)

Ingredients

• 4 oz Pork belly
• 1/4 cup Dried shrimp
• 2 cloves Garlic
• 1 medium Shallot
• 2 tablespoons Soy sauce
• 1 tablespoon Rice wine
• 1 teaspoon Sugar
• 4 cups Pork broth
• 4 oz Egg noodles
• 1/2 cup Bean sprouts
• 2 tablespoons Cilantro
• 1 teaspoon Black vinegar

Instructions

1. 1Place the 4 oz of dried shrimp in a small bowl and cover them completely with warm water. Let them soak for 15 minutes. Dice the 4 oz of pork belly into 1/2-inch cubes. Mince the 2 cloves of garlic and the 1 medium shallot very finely.
2. 2Heat a large, heavy-bottomed pot over medium heat (350°F / 175°C). Drain the 4 oz of dried shrimp. Add the minced 2 cloves of garlic, the minced 1 medium shallot, and the drained 4 oz of dried shrimp to the pot. Sauté for 1-2 minutes until they smell fragrant.
3. 3Add the diced 4 oz of pork belly to the pot. Cook, stirring occasionally, for 5-7 minutes until the pork belly is browned on all sides.
4. 4Pour in the 2 tablespoons of soy sauce, 1 tablespoon of rice wine, and 1 teaspoon of sugar. Stir everything together to coat the pork and aromatics, and cook for 1 minute, stirring constantly. Add the 4 cups of pork broth to the pot and bring the liquid to a gentle simmer over medium heat (350°F / 175°C). Simmer for 15 minutes; the broth should be hot but not boiling vigorously.
5. 5While the broth simmers, bring a separate pot of water to a rolling boil. Add the 4 oz of egg noodles to the boiling water. Cook for 2-4 minutes, or until the noodles are tender but still have a slight chew. Drain the noodles well.
6. 6Divide the cooked 4 oz of egg noodles evenly between two serving bowls. Ladle the hot pork broth and pork belly mixture over the noodles. Top each bowl with the 1/2 cup of bean sprouts. Chop the 2 tablespoons of cilantro and garnish each bowl, then drizzle with the 1 teaspoon of black vinegar just before serving.

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