How To Make Braised Pork Belly Noodles


There is nothing more comforting than a bowl of hot noodles and this dish is umami-packed without the guilt of wheat!



Braised Pork Belly


1 1/2 pounds pork belly

1 tablespoon coconut oil

1 clove garlic, minced

1 piece ginger, approximate 1-inch, minced

1 piece cinnamon stick

2 pieces star anise

3 tablespoons soy sauce

2 tablespoons brown sugar substitute *

1/4 cup Chinese cooking wine **

1/4 cup water




4 cups pork broth, homemade

680 g (2 packs) kelp noodles


Suggested Toppings


Napa cabbage, steamed

Soft boiled eggs

Scallions, thinly sliced




1. Using the “saute” function, heat coconut oil then saute garlic, ginger, cinnamon stick, and star anise until fragrant.


2. Add pork belly slabs and sear on both sides.


3. In a cup combine the soy sauce, brown sugar substitute, Chinese wine, and water. Mix until homogeneous.


4. Add to the pot. Close lid. Seal and cook on “high pressure” for 35-40 minutes. Alternately, if cooking stovetop, bring to a boil then simmer until tender for about 1 1/2 hours.


5. When the meat is tender, remove from pot and set aside. Meantime, strain the braising liquid.


6. Return braising liquid to the pot and add bone broth. Simmer until hot.


7. Ten minutes before serving, thoroughly rinse noodles, drain, and add to hot broth. This will allow the noodles to soften and separate.


8. Slice the pork belly thinly.


9. To serve, place noodles in a bowl. Top off with broth. Add toppings such as cabbage, eggs, scallions, fried shallots (or garlic).


Braised Pork Belly Noodles

This makes 6 servings of Braised Pork Belly Noodle. Each serving (without additional toppings) comes out to be 648.33 Calories, 62.9g Fats, 5.47g Net Carbs, and 14.68g Protein.


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