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Sichuan-Style Pork Belly with Sesame Noodles
Recipes
Sichuan-Style Pork Belly with Sesame Noodles
4 servings
1 hour total (Active 25 minutes)

Ingredients

  • 1 lb sliced fresh pork belly
  • 2-inch piece fresh ginger
  • 4 cloves garlic
  • 6 green onions
  • ¼ cup reduced-sodium soy sauce
  • 2 tablespoons granulated sugar
  • ¼ cup tahini (sesame seed paste)
  • 1 tablespoon toasted sesame oil
  • 2 tablespoons chili oil
  • 1 tablespoon rice vinegar
  • 1 teaspoon chili-garlic sauce
  • 12 oz egg noodle pasta (such as fettuccine or pappardelle)
  • 1 tablespoon vegetable oil
  • ⅓ cup chicken stock
  • 1 tablespoon sesame seeds

Steps

    1. Bring water to a boil for pasta. Cut pork belly into ½-inch pieces; place in small saucepan (wash hands) and cover with water. Cover and simmer on medium-low 45 minutes, then drain and let stand to cool.
    2. Meanwhile, peel ginger and chop finely (2 tablespoons); chop garlic. Slice green onions thinly, separating white and green parts. Place in small bowl: soy sauce, sugar, tahini, sesame oil, chili oil, rice vinegar, and chili-garlic sauce; whisk to combine. Cook noodles following package instructions; drain and rinse.
    3. Heat large sauté pan on medium-high 2–3 minutes. Place vegetable oil and pork belly in pan; cook 2–3 minutes, stirring often, until pork is browned and 145°F. Add ginger, garlic, and white parts of green onions; cook 1–2 minutes, stirring continuously, until onions have softened slightly.
    4. Stir in soy mixture and stock; cook 1–2 minutes until reduced by one-half. Add noodles to pan; toss to coat and reheat. Stir in sesame seeds and green parts of green onions; serve.

Amount per ¼ recipe serving: Calories 1120, Total Fat 80g, Sat Fat 25g, Trans Fat 0g, Chol 185mg, Sodium 670mg, Total Carb 73g, Fiber 5g, Total Sugar 11g, (Incl. 6g Added Sugars), Protein 28g, Vitamin D 0%, Calc 6%, Iron 45%, Potassium 10%