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Delightful bowl of intense flavors soupy noodleS

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This presentation contained three parts/elements - blanched Noodles, clear Broth and flavorful topping of the classic Hong Shao Rou (Shanghai Braised Pork Belly/红烧肉). Hong Shao or Red-braising is essentially cooking meats with caramelized Sugar – which results in a distinct glossy dark reddish color. One very famous dish with this cooking method is non-other than the "Shanghai Braised Pork Belly (Hong Shao Rou – 红烧肉)" - a tender slightly frangible fat juicy Pork Belly coated in an intense glossy dark reddish sticky, savory, sweet, and fragrant sauce. This Noodles dish itself is slightly doused with clear broth and then topped with the flavorful Hong Shai Rou which creates an intensely complex deliciousness. Here's The Viand's take on "Hong Shao Rou Miàn (Shanghai Braised Pork Belly/红烧肉 Noodles)".

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Delightfully doused with clean Broth 
a delightful plate of soupy slightly chewy flavorful umami noodles.

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Wonderfully topped with intense flavors of Pork Belly 
the tender slightly frangible fat juicy pork belly coated in an intense glossy dark reddish sticky, savory, sweet, fragrant sauce wonderfully enchanted the Noodles with intense complex flavors.

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RɛsɪpI
Hong Shao Rou Miàn (Shanghai Braised Pork Belly/红烧肉 Noodles)
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Ready : 15 mins[ Prep : 05 mins † Active : 10 mins † Excl. PorkBelly ]
Serves : Individual portion
Generic : Saute/Boiling
Difficulty : Easy Printable Recipe

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IngredientS

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• Noodle – A bunch of fresh Egg Noodles. Fresh Ramen if U like,
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• Simple Broth – Bonito flakes (U can substitute with Ikan Bilis/dried Anchovies). A few slices of Ginger and some Tung Choy (preserved veggie). Seasoning - Salt, Sugar, a dash of White Pepper, Sesame oil, Oyster sauce and Shaoxing wine. Or any kind of clear broth.
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• Shallot – A large handful, thinly sliced and deep-fry to crispy golden brown.
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• Toppings (Shanghai Braised Pork Belly (Hong Shao Rou – 红烧肉)) – Here's the link to the recipe - "Shanghai Braised Pork Belly (Hong Shao Rou – 红烧肉)".
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** Note : Just a dash/pinch of everything, if U prefer a stronger intensity of an ingredient/spice flavor, simply add a little extra of that ingredient/spice - no rocket scientific measurement here. Always taste your Seasoning !!! The trick is NOT the exact measurement, the trick is "to taste the Seasoning" and get ur preference balance of flavors !!!

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InstructionS

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①

Preparing the Toppings
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• Start by preparing the Shanghai Braised Pork Belly (Hong Shao Rou – 红烧肉 - click for recipe. This is essentially where most of the cooking is done. Btw,  The VianD li8ke to prepares a bigger portion and serves it later as a main dish by itself, pair with other dishes as in a Chinese dinner.

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Preparing the clear Broth
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• Get a pot of broth/water boiling with the Ginger and Tung Choy. Add a bunch of Bonito Flakes and let gentle boiling for a few minutes (give a few more mins if using Ikan Bilis/dried Anchovies). Sieve the broth. Set aside.

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③

Serving
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• When U are ready to serve, simply blanch the Noodles and drain well onto a serving bowl or deepen plate.
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• Douse the Noodle with the clear Broth, not too much, just about halfway. Generously top with the Hong Shao Rou. Sprinkle with crispy Shallot, garnish and viola, ur bowl of intense flavors umami "Hong Shao Rou Miàn (Shanghai Braised Pork Belly/红烧肉 Noodles)" is ready to be served HOT.

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~~* EnD *~~
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