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Pork Belly Pho
Housemade pork broth gives this rich pho its distinctive flavor.
Servings
4
4
Cuisine Type
- asian
Menu Part
- Entree
Main Ingredient
- Pasta
- Pork
- Vegetables
Source: WakeMed Health & Hospitals (Raleigh, N.C.)
Housemade pork broth gives this rich pho its distinctive flavor.
Ingredients
Pork Broth
1 lb. pork belly
4 whole garlic cloves
Cold water as needed to cover pork belly
Pho
1/2 tbsp. coconut oil
1 medium onion, minced
1/2 tsp. grated fresh ginger
2 garlic cloves, minced
1/4 lb. ground pork
1 tbsp. Thai chili paste
2 tbsp. red Thai curry paste
1/2 tbsp. peanut butter
2 cup Pork Broth (recipe follows)
1 7-oz. can light coconut milk
1/2 cup orange juice
1 tbsp. mirin
2 tbsp. fish sauce
2 eggs, lightly beaten
1 package rice noodles (Bahn Pho Kho)
1/4 cup cornstarch
1 tsp. salt
1 tsp. white pepper
2 cups canola oil
1/4 tsp. red pepper flakes
1/2 cup bean sprouts
2 limes, halved
1 jalapeño, thinly sliced
1/8 cup chopped Thai basil
1/8 cup chopped cilantro
1/8 cup chopped mint
Hoisin sauce to taste
Sriracha sauce to taste
Steps
In a large stock pot, add pork belly and whole garlic cloves, cover with cold water. Bring to a boil; lower to simmer for 45 minutes. Save pork broth Place pork belly on a sheet tray, uncovered and allow to cool down. Cut into 4 pieces. Place in refrigerator.
In another stock pot on medium-high, heat coconut oil until shimmering, add onions, sauté; add ginger, sauté; add garlic, sauté; add ground pork and stir to break up; add chili paste, curry paste and peanut butter, mix in thoroughly. Add pork broth; add coconut milk, add orange juice, add mirin and fish sauce; bring to boil. Stir rapidly and slowly add eggs; lower to simmer.
Place rice noodles in cold water, let stand.
When rice noodles are pliable, separate into four large soup bowls.
Mix cornstarch, salt and white pepper; lightly dust pork bellies with cornstarch mix. Heat canola oil on medium-high; deep fry pork belly until crispy. Let pork belly rest for 15 minutes. Slice pork bellies.
Return to the large soup bowls; add enough soup to slightly cover noodles.
Garnish with red pepper flakes, bean sprouts, jalapeno slices, Thai basil, cilantro, mint, hoisin sauce, Sriracha sauce and squeeze in some lime juice. Top with sliced pork belly.
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