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Braised Spiced Pork with Cao Lau Noodles

The synthesis of fresh and long-cooked textures; rich, sweet, and herbal flavors; and juicy and crunchy garnishes. Serve with extra herbs, chiles, and lime so everyone can customize his own bowl. From: bonappetit.com SERVES 6

Pork
2 medium shallots, finely chopped
2 lemongrass stalks, tough outer layer removed, stalks lightly smashed, finely chopped
2 tablespoons reduced-sodium soy sauce
1 tablespoon fish sauce (such as nam pla or nuoc nam)
1 tablespoon hot chili paste (such as sambal oelek)
2 teaspoons kosher salt
2 teaspoons sugar
1½ teaspoons Chinese five-spice powder
1 pound boneless pork shoulder (Boston butt), halved
1 pound skin-on pork belly, halved
2 tablespoons vegetable oil
6 garlic cloves, finely chopped
Noodles and assembly
½ cup plus 1 Tbsp. vegetable oil
4 wonton or egg roll wrappers, cut into 4 squares
Kosher salt
1 pound dried wide rice noodles
8oz. mung bean sprouts (about 2 cups)
1 Fresno chile, with seeds, sliced
1 lime, cut into wedges
Mixed fresh tender herbs (such as mint, cilantro, and Thai basil), hot chili paste (such as sambal oelek; for serving)

Pork

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.

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.

Pour off all but 1 Tbsp. 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, 1–1½ hours. Let cool in liquid.

DO AHEAD: Pork can be marinated 1 day ahead of braising; keep chilled. Pork can be braised 2 days ahead; cover and chill.

Noodles and assembly

Heat ½ 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.

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 Tbsp. oil; set aside. (Keep pot of boiling water handy for reheating noodles.)

Remove pork from braising liquid and slice ¼” thick. Bring braising liquid to a boil (it will be concentrated, like the juices in a roasting pan). Add ½ 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.

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.

Serve with chile, lime wedges, wontons, a handful of herbs, and a dab of chili paste.

DO AHEAD: Wontons can be fried 5 days ahead. Let cool; store airtight at room temperature.