Page 132 - YC Cooking School

For the egg noodles

400g flour, sifted
4 eggs, whole
Extra flour for rolling

Tools

Knife
Chopping board
Large pot
Ladle

Mixing bowls
Kitchen spoons
Strainer or sieve
Pasta machine
Pasta drying rack
Steamer
Saucepan

What to do:

For the pork belly, pak choi and garnish

1. You will need to cut the bones out of the pork belly (remember to watch the video to
see how to do this). Cut these bones into individual ribs and keep these ribs aside as
these will enhance the stock that the belly is going to cook in. Once your bones have
been removed, divide your pork belly into roughly even sized pieces (about eight).

2. Roughly chop the onion, celery and carrots and add them to a large pot with the pork
portions and ribs. Add the garlic, ginger, cinnamon stick, star anise, Chinese cooking
wine or sherry and soy sauce and then cover the pork with water.
3. Now turn up the heat. Bring it up to the boil but then immediately turn it back down,
as you want a slow bubble.
4. Simmer gently for about 3 hours or until the pork is soft, soft, soft. Skim off any
impurities that rise to the top of the pot.
5. Remove the pork pieces from the broth and leave to cool. Strain the broth and discard
the veggies, as they will be too soft. Keep this broth - it's what you have been working
so hard for.

6. When the pork pieces are cool enough to handle, remove the skin with a sharp knife
and cut away any excess fat. The fat will be super soft, like butter.
7. Return the pork to the broth and get going on your egg noodles and pak choi.

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