Sear all sides of the pork belly in hot oil until browned.
Pour in the soy sauce, rice wine and bone broth. Bring to the boil and cook, uncovered, for about five minutes.
Stir in the sugar, ginger, garlic, five-spice powder and hoisin sauce. Lower the heat, cover the pan tightly and simmer for an hour to an hour and half, turning the pork belly halfway through the cooking.
Preheat the oven to 350F.
Transfer the pork belly to a baking dish.
Boil the sauce, uncovered, until thick and reduced to about a quarter cup.
Brush the reduced sauce all over the pork belly.
Bake the pork belly in a preheated 350F oven for 10 to 15 minutes or just until the glaze caramelizes. Remove from the oven and cool slightly.
Blanch the bok choy
Rinse the bok choy well. DO NOT separate the stalks. Just make sure there is no soil hiding between them.
Boil about four cups water with one teaspoon salt in a shallow pan.
Cook the bok choy in the salted water for about five minutes. Scoop out, drain and set aside.
Stir fry the noodles
Throw out the salted water and pour another four cups into the pan. Bring to the boil.
Cook the dried egg noodles just until done. DO NOT allow to get soggy.
Drain the noodles. Dump in a bowl of iced water and leave for a minute until the noodles are cold. This stabilizes the starch to allow the noodles to be stir fried without sticking to one another. Drain well.
Heat the sesame seed oil in a wok or frying pan. Stir fry the egg noodles to coat every strand with oil.
Pour in the soy sauce and hoisin sauce. Stir fry until the coloring is even.
Assemble the dish
Arrange the blanched bok choy on the sides of a platter.
Spread the noodles to fill the plate.
Cut the pork belly into one-fourth inch sliced and arrange on top of the noodles.
Serve the five-spice braised pork belly with noodles and bok choy immediately.
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