Pok Pok Noodles by Andy Ricker & JJ Goode

Pok Pok Noodles by Andy Ricker & JJ Goode

Author:Andy Ricker & JJ Goode [Ricker, Andy & Goode, JJ]
Language: eng
Format: epub
Publisher: Potter/Ten Speed/Harmony/Rodale
Published: 2019-05-21T00:00:00+00:00


Halved Key limes or regular (Persian) lime wedges

Bean sprouts

Whole garlic chives

Fresh banana blossom, trimmed and cut into ½-inch wedges (see this page)

Suggested khruang phrung

Snip the noodles into approximately 8-inch lengths. In a medium bowl, combine the noodles and enough lukewarm (about 100°F) water to cover by an inch or so. Let soak until they’re very pliable, about 30 minutes. Drain them well and set aside.

Season the pork belly all over with the salt. Set a flat-bottomed wok over medium heat and heat until it begins to smoke lightly. Add 1 tbsp of the oil and swirl the wok to coat the sides. Add the pork belly and cook, flipping once or twice, until it’s golden brown on both sides, 4 to 5 minutes. Using a slotted spoon, transfer the pork belly to a plate, leaving the oil in the wok.

Add the remaining 1 tbsp oil to the wok, turn the heat to very high, and wait 5 seconds or so. Add the shallots and cook, stirring, until they’ve softened, about 15 seconds. Add the palm sugar and cook, stirring and breaking up any clumps, until melted, about 30 seconds. Add the tamarind water, sweet soy sauce, yellow bean sauce, and toasted-chile powder and stir well.

Add the noodles and pork belly and stir-fry, constantly stirring, scooping, and flipping the ingredients, until the noodles have absorbed most of the liquid, about 1 minute. Add the pork stock and stir-fry briefly, then add the 2 oz / 1 cup bean sprouts and stir-fry until there’s no liquid remaining in the wok, about 30 seconds. Turn off the heat, add the 20 g / ¼ cup garlic chives, and stir-fry briefly.

Transfer to a plate and top with the remaining pinches of bean sprouts and chives. Serve with the accompaniments and khruang phrung alongside.


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