BRAISED PORK NOODLES RECIPES

Steps:

• Combine shallots, lemongrass, soy sauce, fish sauce, chili paste, salt, sugar, and five-spice powder in a large bowl. Add pork shoulder and pork belly and toss to coat. Cover and chill at least 3 hours.
• Remove pork from marinade, scraping excess back into bowl; set marinade aside. Heat oil in a large Dutch oven or other heavy pot over medium-high heat. Cook pork, turning occasionally, until browned all over, 10–15 minutes; transfer to a plate.
• Pour off all but 1 Tbsp. fat from pot. Add garlic and cook, stirring, until fragrant but without taking on any color, about 1 minute. Add reserved marinade and 4 cups water and bring to a boil. Add pork, reduce heat, and simmer, partially covered, turning pork occasionally, until fork-tender but not falling apart, 1–1½ hours. Let cool in liquid.
• DO AHEAD: Pork can be marinated 1 day ahead of braising; keep chilled. Pork can be braised 2 days ahead; cover and chill.
• Heat ½ cup oil in a small skillet over medium-high heat. Working in batches, fry wonton wrappers until golden brown, about 30 seconds per side. Transfer to paper towels to drain; season with salt.
• Cook noodles according to package directions. Using tongs or a spider, transfer noodles to a colander and run under cold water to stop cooking; transfer to a large bowl. Toss with remaining 1 Tbsp. oil; set aside. (Keep pot of boiling water handy for reheating noodles.)
• Remove pork from braising liquid and slice ¼” thick. Bring braising liquid to a boil (it will be concentrated, like the juices in a roasting pan). Add ½ cup water. The flavor should still be intense and slightly salty; adjust with more water if needed. Simmer 2 minutes, remove from heat and add sliced pork. Let cool slightly.
• Just before serving, return noodle cooking water to a boil. Place noodles in a fine-mesh sieve and lower into hot water to reheat, 30 seconds. Divide noodles among bowls. Place bean sprouts in sieve and cook in same pot of water 30 seconds; drain and place on top of noodles. Remove pork from cooking liquid and place on top of noodles. Ladle some cooking liquid over.
• Serve with chile, lime wedges, wontons, a handful of herbs, and a dab of chili paste.
• DO AHEAD: Wontons can be fried 5 days ahead. Let cool; store airtight at room temperature.

Steps:

• Spray large skillet with nonstick cooking spray. Heat over medium-high heat until hot. Add pork chops; cook 3 to 5 minutes or until golden brown on both sides.
• In small bowl, combine apple juice, honey mustard, salt, thyme and pepper; mix well. Pour apple juice mixture over pork chops. Reduce heat to low; cover and simmer 10 to 15 minutes or until pork is no longer pink in center.
• Meanwhile, bring 3 quarts water to a boil in large saucepan. Add carrots; cook over medium-high heat for 5 minutes. Add noodles; return to a boil. Cook 8 to 10 minutes or until carrots and noodles are tender, stirring occasionally. Drain.
• Remove pork chops from skillet; cover to keep warm. In small bowl, combine cornstarch and 2 tablespoons water; blend until smooth. Add to liquid in skillet; cook and stir 1 minute or until thickened and bubbly. (Gravy can be strained, if desired).
• To serve, arrange carrots and noodles on serving platter. Top with pork chops and gravy. Sprinkle with parsley.