Chow Mein With Chopped Roast Pork Belly

Chow Mein With Crispy Roast Pork Belly

Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 2
Author Connie Veneracion


  • 1 cup well-seasoned meat broth preferably homemade
  • 1 tablespoon soy sauce
  • 1 teaspoon sugar
  • 1/2 teaspoon black pepper
  • 1 teaspoon tapioca or corn starch
  • 2 tablespoons cooking oil
  • 1 carrot julienned
  • 1 bell pepper cut into strips
  • about a cup of cauliflower florets
  • 1 small onion thinly sliced
  • 2 to 3 cloves garlic minced
  • 100 grams dried egg noodles prepared according to package directions
  • 1 cup roast pork belly chopped
  • 2 tablespoons oyster sauce


  • Make the sauce. In a small sauce pan, stir together the broth, soy sauce, sugar, pepper and starch. Cook, stirring often, until thick and no longer cloudy. Set aside.
  • Heat the cooking oil in a wok. Add the carrot, bell pepper, cauliflower and onion. Sprinkle with a little salt and sugar. Stir fry for about a minute. Add the garlic and stir fry for another half a minute.
  • Add the noodles to the vegetables, stir and toss until the noodles are glistening with oil.
  • Add the roast pork belly, pour in the oyster sauce and the previously prepared sauce. Stir and toss just until everything is heated through.
  • Drizzle in the sesame seed oil, toss a few more times and serve at once.