Name: Guangxi Guilin Rice Noodles
Prep time: 25 min
Cook time: 30 min
Total time: 95 min
Yield: 2 servings
Cuisine: Chinese
Ingredients: 200 g Flat Rice Noodles, dried, medium-width noodles; 320 g Pork Belly, cut into large pieces for braising; 80 g Pickled Mustard Greens, rinsed, squeezed dry and finely chopped; 100 g Bamboo Shoots, drained, rinsed and thinly sliced; 30 g Roasted Peanuts, unsalted and roughly crushed; 2 Spring Onion Greens, thinly sliced; 15 g Coriander Leaves, roughly chopped; 1½ inch Ginger, peeled and thickly sliced; 4 clove Garlic, peeled and lightly crushed; 2 Star Anise, left whole; 1 Cinnamon Sticks, a short stick; 2 Cloves, left whole; 1 Bay Laurel Leaf, left whole; 3 Dried Red Chili Peppers, left whole for a mild heat; 2 tbsp Soy Sauce, for the pork braising sauce; 1 tsp Dark Soy Sauce, for colour and seasoning; 1½ tbsp Shaoxing Wine, for deglazing and braising; 1 tbsp Chinese Black Vinegar, for finishing the noodle bowls; 1 tsp Sugar, for balancing the braising sauce; ½ tsp Salt, for final seasoning if needed; 1½ tbsp Neutral Oil, divided between browning the pork and cooking the vegetables; 2½ L Water, divided between braising the pork and cooking the rice noodles

1 hr 35 mintotal

55 min hands-on40 min hands-off

Prep 25 min · Cook 30 min

Serves: 2
Difficulty: Medium
Spice: Mild

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Method

Heat the portion of neutral oil reserved for the pork in a deep frying pan or saucepan over medium heat. Add the pork belly and cook for 6 to 8 minutes, turning occasionally, until lightly browned and some fat has rendered.
6–8 min
Add the ginger, garlic, star anise, cinnamon stick, cloves, bay laurel leaf and dried red chilli peppers. Cook for about 1 minute, stirring, until fragrant without scorching the spices.
1 min
Pour in the Shaoxing wine and scrape up the browned residue from the pan. Add the soy sauce, dark soy sauce, sugar and the portion of water reserved for braising. Bring to a boil.
Cover, reduce the heat and braise gently for 40 minutes, until the pork is tender and reaches at least 71°C at the centre. Turn the pieces once or twice and add a small amount of hot water only if the pan becomes dry.
40 min
Transfer the pork to a board and keep it warm. Remove and discard the whole spices from the braising liquid, then simmer the liquid uncovered for 4 to 6 minutes, until concentrated but still fluid enough to spoon over noodles. Slice the pork into bite-sized pieces.
4–6 min
Heat the remaining neutral oil in a small frying pan over medium heat. Add the pickled mustard greens and bamboo shoots and cook for 3 to 4 minutes, stirring frequently, until hot and lightly dry at the edges.
3–4 min
Bring the portion of water reserved for the noodles to a steady boil. Cook the flat rice noodles according to their thickness until tender but still resilient, then drain thoroughly and divide between serving bowls.
Arrange the sliced pork, pickled mustard greens and bamboo shoots over the noodles. Spoon over enough braising liquid to coat and moisten them, then add the Chinese black vinegar.
Taste and adjust only with the salt if needed. Top with the roasted peanuts, spring onion greens and coriander leaves, and serve immediately while the noodles are hot and loose.

How to tell it's done

The rice noodles should be tender but resilient and remain separate. The pork should be soft enough to bite easily without falling apart, the pickled vegetables should retain some bite, and the peanuts should stay crisp.

Getting it right

Tip

Reduce the braising liquid only until it coats a spoon lightly. An overly thick sauce clumps the rice noodles, while a fluid concentrated sauce keeps them loose and evenly seasoned.

What to serve it with

Assemble each bowl just before serving so the rice noodles remain loose, the pork stays warm and the peanuts retain their crunch.

Common mistakes

The reduced pork sauce clumps the rice noodles.: Reduce the braising liquid only until it lightly coats a spoon and assemble each bowl just before serving. Thick sauce makes the noodles stick together.

Substitutions

Pork Belly — Pork Shoulder may replace pork belly for a leaner bowl. Cut it into even pieces and braise until fork-tender and at least 71°C at the centre; the sauce will be less rich.
Flat Rice Noodles — Yunnan Rice Noodles may replace flat rice noodles. Their rounder shape changes the eating texture but preserves the rice-noodle base of the dish.
Pickled Mustard Greens — Sichuan Preserved Mustard Greens may be used in a smaller amount. They are saltier and more intensely fermented, so rinse them well and expect a different regional flavour.
Roasted Peanuts — The roasted peanuts may be omitted when a peanut-free adaptation is required. The bowl will lose its characteristic crunchy topping; check packaged pickles and sauces separately.

Storing and reheating

Refrigerate the braised pork, sauce, pickled vegetables and noodles in separate covered containers for up to 3 days, keeping noodles to 2 days for best texture. Reheat components until hot before assembling; freezing the assembled bowl is not recommended.

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Ingredients