Noodle Soup with Lacquered Pork
"Noodle soup with lacquered pork” usually refers to a dish where tender noodles are served in a flavorful broth and topped with slices of “lacquered pork”—that is, pork that’s been roasted or braised in a glossy, caramelized glaze.The lacquered part comes from cooking the pork with a sweet-savory mixture (typically soy sauce, sugar or honey, and sometimes spices or aromatics) until it develops a shiny, sticky coating that looks almost like lacquer. This technique is common in various East and Southeast Asian cuisines—particularly in Chinese-style barbecue or Vietnamese-inspired pork dishes.So you end up with a comforting bowl of noodles in broth, layered with rich, slightly smoky pieces of pork that bring depth and sweetness to the soup.
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Ingredients
For the pork
- 500 g pork belly or shoulder, skin scored, about 1 lb
- 2 tablespoons soy sauce
- 2 tablespoons honey or brown sugar
- 1 tablespoons hoisin sauce
- 1 tablespoon rice vinegar
- 1 tablespoon oyster sauce
- 2 cloves garlic minced
- 1 teaspoon grated ginger
- 1 tablespoon cooking oil
For the broth
- 1.5 liters chicken stock or pork stock, (6 cups)
- 1 small onion halved
- 3 slices fresh ginger
- 2 cloves garlic crushed
- 1 tablespoon soy sauce
- 1 tablespoon fish sauce (optional, for depth)
- 1 teaspoon sugar
- Salt to taste
For serving
- 300 g egg noodles fresh/dried or rice noodles, (10 oz)
- 2 cups bok choy or other Asian greens
- 1 spring onion finely sliced
- Fresh herbs (cilantro, Thai basil, or mint)
- Chili oil or sliced chili (optional)
- Lime wedges
Instructions
Prepare the lacquered pork:
- Combine soy sauce, honey, hoisin, vinegar, oyster sauce, garlic, ginger, and oil in a bowl. Coat the pork thoroughly and marinate for at least 1 hour (overnight if possible).
- Preheat the oven to 190°C (375°F). Place the pork on a rack over a tray lined with foil. Roast for about 40–50 minutes, basting occasionally with the marinade, until the surface is dark, caramelized, and sticky.
- Let the meat rest for 10 minutes, then slice thinly.
Make the broth:
- In a medium pot, add stock, onion, ginger, garlic, soy sauce, fish sauce, and sugar.
- Simmer gently for 20–30 minutes, then strain to remove solids. Keep hot and season to taste.
Cook the noodles and greens:
- Boil noodles according to package instructions. Drain and divide among bowls. Quickly blanch bok choy or greens in the broth for 1 minute, then remove.
Assemble the bowls:
- Top the noodles with greens and slices of lacquered pork. Ladle hot broth over everything. Garnish with spring onion, herbs, and chili oil or lime if desired.
Disclaimer
Some parts of recipe maybe AI-generated.
Nutrition
Calories: 1179kcal (59%)Carbohydrates: 84g (28%)Protein: 35g (70%)Fat: 78g (120%)Saturated Fat: 27g (169%)Polyunsaturated Fat: 10gMonounsaturated Fat: 36gTrans Fat: 0.1gCholesterol: 165mg (55%)Sodium: 1920mg (83%)Potassium: 1010mg (29%)Fiber: 4g (17%)Sugar: 20g (22%)Vitamin A: 1666IU (33%)Vitamin C: 20mg (24%)Calcium: 101mg (10%)Iron: 4mg (22%)
Disclaimer
Nutritional information for this recipe is an approximation and is not to be construed as medical advice.
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