Braised Spiced Pork with Cao Lau Noodles
A Vietnamese-inspired dish featuring tender braised pork shoulder and belly in aromatic five-spice marinade, served over wide rice noodles with crispy wontons and fresh herbs. This flavorful meal combines the richness of braised pork with fresh garnishes and chewy noodles.
Ingredients
- •2 medium shallots
- •2 stalks lemongrass
- •2 tablespoons reduced-sodium soy sauce
- •1 tablespoon fish sauce
- •1 tablespoon hot chili paste
- •2 teaspoons kosher salt
- •2 teaspoons sugar
- •1½ teaspoons Chinese five-spice powder
- •1 pound boneless pork shoulder
- •1 pound skin-on pork belly
- •2 tablespoons vegetable oil
- •6 cloves garlic
- •½ cup vegetable oil
- •4 wrappers wonton wrappers
- •to taste kosher salt
- •1 pound dried wide rice noodles
- •8 ounces mung bean sprouts
- •1 whole Fresno chile
- •1 whole lime
- •1 cup mixed fresh herbs
- •cilantro
- •Thai basil
- •to taste hot chili paste
Cooking Instructions
- 1.
Combine shallots, lemongrass, soy sauce, fish sauce, chili paste, salt, sugar, and five-spice powder in a large bowl. Add pork shoulder and pork belly and toss to coat. Cover and chill at least 3 hours.
180 min
- 2.
Remove pork from marinade, scraping excess back into bowl; set marinade aside. Heat oil in a large Dutch oven or other heavy pot over medium-high heat. Cook pork, turning occasionally, until browned all over, 10-15 minutes; transfer to a plate.
15 min
- 3.
Pour off all but 1 tablespoon fat from pot. Add garlic and cook, stirring, until fragrant but without taking on any color, about 1 minute. Add reserved marinade and 4 cups water and bring to a boil. Add pork, reduce heat, and simmer, partially covered, turning pork occasionally, until fork-tender but not falling apart, 1-1 1/2 hours. Let cool in liquid.
90 min
- 4.
DO AHEAD: Pork can be marinated 1 day ahead of braising; keep chilled. Pork can be braised 2 days ahead; cover and chill.
- 5.
Heat 1/2 cup oil in a small skillet over medium-high heat. Working in batches, fry wonton wrappers until golden brown, about 30 seconds per side. Transfer to paper towels to drain; season with salt.
10 min
- 6.
Cook noodles according to package directions. Using tongs or a spider, transfer noodles to a colander and run under cold water to stop cooking; transfer to a large bowl. Toss with remaining 1 tablespoon oil; set aside. (Keep pot of boiling water handy for reheating noodles.)
15 min
- 7.
Remove pork from braising liquid and slice 1/4" thick. Bring braising liquid to a boil (it will be concentrated, like the juices in a roasting pan). Add 1/2 cup water. The flavor should still be intense and slightly salty; adjust with more water if needed. Simmer 2 minutes, remove from heat and add sliced pork. Let cool slightly.
10 min
- 8.
Just before serving, return noodle cooking water to a boil. Place noodles in a fine-mesh sieve and lower into hot water to reheat, 30 seconds. Divide noodles among bowls. Place bean sprouts in sieve and cook in same pot of water 30 seconds; drain and place on top of noodles. Remove pork from cooking liquid and place on top of noodles. Ladle some cooking liquid over.
5 min
- 9.
Serve with chile, lime wedges, wontons, a handful of herbs, and a dab of chili paste.
5 min
- 10.
DO AHEAD: Wontons can be fried 5 days ahead. Let cool; store airtight at room temperature.
