Braised Spiced Pork with Cao Lau Noodles

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

From the kitchen of Carly

Tender pork shoulder and belly braise low and slow in a fragrant Southeast Asian sauce of lemongrass, five-spice, and chili. Served over chewy cao lau noodles, this Vietnamese classic delivers deep spice, savory umami, and fall-apart meat in every bowl.

Prep: n/a
Cook: n/a
Total: n/a
Servings: 4
Difficulty: medium

Ingredients

4 servings

12 medium shallots, finely chopped
12 lemongrass stalks, tough outer layer removed, stalks lightly smashed, finely chopped
12 tablespoons reduced-sodium soy sauce
11 tablespoon fish sauce
11 tablespoon hot chili paste (such as sambal oelek)
12 teaspoons kosher salt
12 teaspoons sugar
11 1/2 teaspoon Chinese five-spice powder
11 pound boneless pork shoulder (Boston butt), halved
11 pound skin-on pork belly, halved
12 tablespoons vegetable oil
16 garlic cloves, finely chopped
11/2 cup plus 1 tablespoon vegetable oil
14 wonton or egg roll wrappers, cut into 4 squares
1Kosher salt
11 pound dried wide rice noodles
18 ounces mung bean sprouts (about 2 cups)
11 Fresno chile, with seeds, sliced
11 lime, cut into wedges
1Mixed fresh tender herbs (such as mint
1cilantro
1and Thai basil)
1hot chili paste (such as sambal oelek; for serving)

Instructions

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