Zhu Rou Dun Fen Tiao (Braised Pork with Glass Noodles)
Spring rain absorbs all the pork fat! Brown Tohoku soul food
Description
Pork belly (with skin) slow-braised with soy and star anise until melting. Ultra-thick sweet potato glass noodles (Fen Tiao) are added to absorb every single drop of the pork fat and umami. The ultimate rice thief.
Restaurants serving Zhu Rou Dun Fen Tiao (Braised Pork with Glass Noodles)
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The Recipe section below is a general reference, not a recipe from the listed shops.
Recipe
Ingredients
- Skin-on Pork Belly
- Fen Tiao(Thick sweet potato noodles)
- Napa cabbage
- Soy sauce
- Star anise
- Rock sugar
Instructions
- [Authentic Recipe]
- Cut skin-on pork belly into large cubes and blanch to remove scum.
- Rehydrate 'Fen Tiao' (ultra-thick, boil-resistant sweet potato glass noodles) in warm water.
- Heat oil in a wok, fry pork until the fat renders and turns golden (Bian Chao).
- Add scallion, ginger, star anise, cinnamon. Add caramelized rock sugar, soy, dark soy, and wine to color and flavor the meat deeply.
- Pour in boiling water, cover, and simmer for
- mins until pork is tender.
- Add the rehydrated thick noodles and napa cabbage. Simmer for
- mins until the noodles completely absorb the rich pork fat and umami, shining dark brown.
Learn more Spice, substitutes, tips
Key spices
Sweet pork fat、Star anise、Soy sauce
Substitutes at Japanese supermarkets
Braised Pork Belly (Kakuni) + Thick Kuzukiri
Pairing
Mantou (Steamed buns) / White Rice
Trivia
[Trivia] One of the 'Four Great Braises' beloved by Northeasterners. A highly efficient calorie-delivery system for the freezing climate; though entirely brown, it tastes world-class.
Eating tips & etiquette
[Unique Eating] The star isn't the pork, but the 'thick glass noodles stained brown' from absorbing the pork umami to their limit. Bounce them on white rice and devour the carb-on-carb goodness.
Allergen
Pork, Wheat, Soybeans