1
For the braised pork, cut the pork belly into 1/2 inch cubes and blanch in boiling water for a couple of minutes.
2
Heat oil in a lidded pan and fry the pork belly until golden. To this add the aromatics (2 spring onions cut into 2 inch pieces and a few slices of ginger) and spices (star anise, cinnamon and bay leaf) and fry for another minute until fragrant.
3
Add the shaoxing wine and stir quickly, then throw in the soy sauce and vinegar and 250 ml of water. Cover and simmer for 1hr or until the pork is very tender. You might need to skim off some fat as you go along.
4
Finally, remove the spring onions, ginger and spices and stir in a corn flour slurry to thicken the liquid and give a glossy shine - your pork belly is done!
5
While the pork is simmering, prepare your tomato and egg. To start we want to remove the skins from the tomatoes by cutting an X into the bottom of each and blanching in boiling water for a 1 minute. The skins should peel right off. Then dice the tomatoes.
6
Whisk the eggs together briefly then add to a frying pan with about a table spoon of neutral oil and cook until firm curds are formed. Remove from the pan and set aside.
7
Add more oil to the pan and add two cloves of crushed garlic and 2 cm of grated ginger. Once fragrant, add the diced tomatoes and cook until broken down and jammy.
8
Sprinkle salt, a pinch of msg, white pepper and sugar along with the oyster sauce to taste into the tomatoes. When combined add the egg back in and stir.
9
Finish with a drizzle of sesame oil and you're done!
10
Finally, move onto assembling the dish. Prepare your hand pulled noodles and add to bowls with a dash of vinegar and soy sauce in the bottom. Then add your pork and tomato toppings.
11
Place grated ginger, garlic, red pepper flakes and some finely chopped spring onions on top of the noodles and pour over hot oil. Stir the noodles thoroughly and enjoy!
