Pork Belly Noodle Soup

Ingredients:

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Broth:

Pork Belly (Skinless or Skin-On) (1lb)

Vegetable Oil (2 tablespoons)

Yellow Onion (Chopped) (x1)

Celery Stalk (Chopped) (x2)

Garlic Clove (Minced) (x2)

Ginger Root (Minced) (1-inch)

Cilantro (Stems only)(Diced) (1/2 cup)

Sea Salt (3 teaspoons)

Ground Pepper (1/4 teaspoon)

Water (2 quarts)

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Dish (Per Serving):

Dried Wide Rice Noodles (3oz)

Cilantro (Leaf) (1/4 cup)

Red Bird's Eye Chili (Diced) (x1)

Andaman Breeze (To taste)

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Step 1: 

Prep the broth by heating up the vegetable oil at medium-high in an instant pot or pressure cooker. Add the onions, celery, garlic and ginger. Fry for 30 seconds and add the sea salt and pepper. Sauté for 5 minutes. Add the water and cilantro stems, stir and increase the heat to high. Once the water comes to a boil, drop in the pork belly, cover and cook under high pressure (9-12psi) for 30 minutes.

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Step 2:

Once the pork belly has cooked off, release the steam and uncover once the the pressure is fully released. Remove the pork belly and set aside on a chopping board to cool. Use a stick blender to blitz the ingredients remaining in the broth. Taste the broth and add more seasoning if required.

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Step 3:

Boil the wide rice noodles for 3-4 minutes, drain and run under cold water for 30 seconds to ensure the noodles do not stick. Place in a large bowl as a base. Slice the pork belly and place atop the noodles. Pour 2 cups of the broth over the pork belly and noodles. Garnish with cilantro leaf and red bird's eye chili. Serve with a tablespoon or two of Andaman Breeze for a perfect balance of hot, savory and sour flavor.