- 400g pork belly, cleaned and trimmed
- 2 tablespoons vegetable oil
- 1 teaspoon black peppercorns
- 2 baby leeks, stalk only, washed and trimmed
- 4 spring onions, stalk only, root discarded
- 1½ cups beef stock
- ½ cupchicken stock
- ¼ cup light soy
- 2-3 tablespoon dark vinegar
- 4 free range eggs, room temperature
- 200g 00 flour
- 3 egg yolks
- 1 egg
- pinch salt
- 1 tablespoon olive oil
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- 150g kimchi
- 2 spring onions, leaves only, thinly sliced
- Shiso leaves, for garnish
MethodPreparation: 35 + 30 resting
Cooking: 1 hour 15
1. For braising stock, heat oil in a pressure cooker over a medium high heat. Add peppercorns, leeks and spring onion and cook for 2 minutes. Pour in stocks, soy sauce and black vinegar and bring to the boil.
2. Carefully add pork, skin side up and fit lid, ensuring you have a tight seal. Adjust heat to a medium low heat, ensuring the pressure is keep at a good temperature and cook for 40-45 minutes. Remove from heat and release pressure. Don’t remove lid, allow pork to rest in the pressure cooker for 10-15 minutes.
3. Remove lid from pressure cooker, remove pork and place on a chopping board and cover until required.
4. Pour remaining braising liquid into a saucepan over a medium heat and reduce until thick and slightly syrupy. Adjust flavor to taste with extra sugar, soy or stock. Pass through a sieve and set aside until required.
5. For boiled eggs, bring a saucepan half filled with water to the boil. Carefully lower eggs into the water and cook for 5 minutes. Plunge into iced water to cool completely. Carefully peel shells from the eggs and set to one side.
6. For egg noodles, place flour and salt in a in a bowl. Add eggs, yolks and oil. Stir with a fork until mixture forms a dough. Turn onto a floured bench and knead until smooth. Wrap in cling film and rest for 10-15 minutes.
7. Using a pasta machine, laminate dough beginning on the widest setting and working down to the second or third setting. Use an angel hair cutter to cut the laminated sheets into noodles and toss in flour.
8. Bring a large saucepan of boiling salted water to the boil. Boil noodles to al dente, refresh in iced water and drain well.
9. To serve, thinly slice pork to 1cm thick slices. Divide noodles between 4 serving bowls, place 3-4 slices of pork on top with a boiled egg, spring onions, shiso leaves and pour over reduced braising liquid.