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Braised Pork Belly Japanese Cold Noodles

Serve this dish with a generous helping of pork belly and top it off with a runny egg yolk to add a dash of color!
Prep Time15 minutes
Cook Time30 minutes
Servings: 4


Lor Bak/Kong Bak (Braised meat)

  • 750 g Fresh Pork Belly
  • 100 g Pork Skin
  • 1 small packet 5 spice powder
  • ground white pepper
  • 65 g deep fried crispy red onions/shallots
  • 6 tbsp sake
  • 2 tbsp mirin
  • 40 g Rock sugar
  • ½ Knorr chicken cube
  • ½ tsp Knorr Hao Chi
  • 400 ml Water
  • 1.5 tbsp Premium Dark Soy Sauce
  • 4 tbsp Superior Light Soy Sauce

Beef Kelp Broth

  • 1 small packet dry kombu (kelp)
  • 4 g Bonito flakes
  • 1 Knorr Beef cube
  • 800 ml Water


  • 250 g Mountain Yam/Chinese Yam/Nagaimo
  • 1 packet Spring onions
  • 1 small packet White sesame seeds
  • 4 fresh eggs
  • 1 bag ice
  • 2 packets Somen
  • Pickled ginger on saucer


  • Prepare the meat by cutting into small pieces - same for the pork skin (blanch it first). In a medium size pot on medium high heat, sauteed the pork for 5-10 minutes till the fats have been rendered.
  • Next add in five spice powder, hao chi & white pepper. Followed by rock sugar & saute for a minute or two. Then add in sake, mirin, soy sauce, & dark soy.
  • Continue braising on medium high heat for 5 to 10 minutes. Add in crispy shallots, water & stock cube. Half covered with lid, and braise on medium low heat for at least 1 hour. Stirring every now and then to make sure the bottom doesn't burn.
  • While braising prepare a pot of boiling water on medium heat. Add the dry kombu in and leave to a gentle boil for at least 15 mins, then add in bonito flakes - a quick blanch for the flavor, sieve the dashi & add in the knorr beef cube & continue to cook till stock cube no longer visible. Leave to chill and put into fridge/freezer.
  • Prepare the other ingredients for assembling. Grate the mountain yam into a bowl & set aside to chill. Chop scallions for garnishing. Cook the somen based on package instruction, after cooking, soak in ice water for a minute or two. Remove from ice water, and use a siever to remove as much moisture on the noodles as possible. Add in 1 tbs of oil from the (surface of the braised meato the somen to prevent it from sticking.
  • To assemble, lay a handful of somen right at the center of the bowl. ladle 1.5 tbs of grated mountain yam on the noodles, followed by 3 tbs of braised meat on the noodles. Add a raw egg yolk right in the center and garnish with scallions & sesame seeds.
  • To serve, bowl of noodles with chilled beef broth & pickled ginger on the side. There are 2 ways to eat this. Mix the noodles evenly and enjoy the taste of the noodles with mountain yam and the pork. Leave about half a portion left and add in chilled broth to finish up with the noodles.