Best 4 Chinese Braised Pork With Cellophane Noodles Recipes
Embark on a culinary journey to the heart of Chinese cuisine with this delectable dish of Braised Pork with Cellophane Noodles. Originating from the Jiangsu province of China, this traditional dish tantalizes taste buds with its tender and flavorful pork belly, succulent cellophane noodles, and a rich, aromatic sauce. The pork belly is lovingly braised in a symphony of soy sauce, rice wine, ginger, garlic, and a hint of sweetness, resulting in a melt-in-your-mouth texture and an explosion of umami flavors. The cellophane noodles, also known as glass noodles or bean thread noodles, add a unique and springy element to the dish, soaking up the savory sauce and enhancing its overall texture. Each bite is a harmonious blend of flavors and textures, leaving you craving for more.
In addition to the main recipe, this article also offers variations and side dish suggestions to elevate your culinary experience. For those who prefer a spicier kick, a Sichuan-style variation incorporates fiery chili peppers and aromatic Sichuan peppercorns, creating a tantalizing balance of heat and flavor. For those with dietary restrictions, a vegetarian version replaces the pork belly with tofu, showcasing the versatility of this dish and its ability to cater to diverse preferences.
Accompanying the main dish are three delectable side dishes that perfectly complement the braised pork and cellophane noodles. A refreshing cucumber salad provides a crisp and light contrast to the richness of the main dish, with a tangy dressing that awakens the palate. Stir-fried bok choy adds a vibrant green color and a healthy dose of vegetables, while maintaining its crisp texture. And for those who enjoy a bit of heat, a spicy chili sauce brings an extra layer of complexity and depth to the overall meal.
Whether you're a seasoned home cook or just starting your culinary exploration, this article provides all the necessary guidance and inspiration to create an authentic and unforgettable Chinese feast. Indulge in the flavors of Braised Pork with Cellophane Noodles, experiment with variations, and explore the delightful side dishes to create a truly memorable dining experience.
CHINESE PORK 'N' NOODLES
I based the recipe for these noodles on a similar dish I found in a magazine. I changed a few things around and my husband and I loved it. It's just as good when the pork is replaced with seafood.-Jennifer Enzer of Manchester, Michigan
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- Cook pasta according to package directions. Meanwhile, in a small bowl, combine the hoisin sauce, soy sauce and sesame oil; set aside. , In a large nonstick skillet or wok, stir-fry pork in 2 teaspoons canola oil for 3 minutes or until no longer pink. Remove and keep warm. In the same skillet, stir-fry the red pepper, peas and onion in remaining oil for 3 minutes. Add cabbage; stir-fry 2 minutes longer or until vegetables are crisp-tender. , Stir reserved hoisin sauce mixture and stir into skillet. Return pork to the pan; heat through. Drain pasta and add to skillet; toss to coat. Sprinkle each serving with 1 tablespoon cilantro.
Nutrition Facts : Calories 398 calories, Fat 11g fat (2g saturated fat), Cholesterol 64mg cholesterol, Sodium 550mg sodium, Carbohydrate 43g carbohydrate (4g sugars, Fiber 3g fiber), Protein 30g protein. Diabetic Exchanges
SPICY PORK WITH CELLOPHANE NOODLES (ANTS ON TREES)
Cellophane noodles with spicy sauce speckled with bits of pork- the "ants" in the dish's name. Always popular. Have made a vegetarian version using tofu instead of the pork.
Provided by Sueie
Categories Pork
Time 35m
Yield 4-6 serving(s)
Number Of Ingredients 16
Steps:
- Marinate the pork: In a small bowl combine the pork with the marinade ingredients.
- In a bowl soak the noodles in warm water for 15 minutes, drain and cut into 3- 4 cm pieces.
- In a wok heat the vegetable oil over moderately high heat and stir fry 1/4 cup of the shallots, garlic and ginger for 30 seconds.
- Add pork and chilli and stir fry the mixture, breaking up the lumps until meat is no longer pink.
- Add noodles, broth, soy sauce, vinegar and sugar and simmer until the noodles have absorbed the liquid.
- Transfer to serving plate, drizzle with sesame oil and sprinkle with coriander and remaining shallots.
CELLOPHANE-NOODLE SALAD WITH ROAST PORK
Steps:
- Make pork:
- Cut pork along the grain into long 1 1/2- to 2-inch-wide strips. Remove and discard any sinew but do not trim fat. Transfer pork to a large sealable plastic bag. Stir together remaining pork ingredients in a small bowl until combined well. Add to pork and turn to coat, then squeeze bag to eliminate as much air as possible and seal. Marinate pork, chilled, at least 4 hours but no longer than 24.
- Put oven rack in lower third of oven and preheat oven to 375°F. Put 1/2 inch water in a 13- by 9-inch roasting pan and place a metal rack across top of pan (rack should not touch water).
- Remove pork from marinade, reserving marinade, and arrange pork strips 1 inch apart on rack. Roast in oven 15 minutes.
- Meanwhile, bring marinade to a boil in a 1-quart saucepan, then boil 1 minute (marinade may look curdled). Remove from heat.
- Brush both sides of pork with some marinade and roast 10 minutes more. Generously brush both sides of pork with marinade again and roast, basting 2 or 3 times, 10 minutes more.
- Increase oven temperature to 400°F and roast pork until strips are mahogany-colored and caramelized on edges, 10 to 15 minutes more (pork should roast for a total of about 50 minutes). Transfer to a cutting board and let stand, loosely covered with foil, 10 minutes.
- Make dressing while pork roasts:
- Blend together all dressing ingredients in a blender until smooth. Stir before using.
- Cook noodles and beans for salad while pork finishes roasting:
- Soak noodles in cold water to cover until pliable, about 15 minutes, then drain in a colander. Cut noodles in half with kitchen shears.
- Cook beans in a 5- to 6-quart pot of boiling salted water, uncovered, until crisp-tender, 4 to 5 minutes. Transfer with a skimmer or slotted spoon to a large bowl of ice and cold water to stop cooking, reserving cooking liquid in pot. Drain beans and pat dry.
- Return bean-cooking liquid to a boil, then cook noodles, uncovered, stirring occasionally, until just tender, about 2 minutes. Drain noodles in colander and rinse under cold water to stop cooking. Drain noodles again, then spread out on paper towels and pat dry.
- Assemble salad:
- Cut as much pork as desired for salad across the grain into 1/4-inch-thick slices.
- Toss noodles with 1/4 cup dressing in a bowl. Toss long beans with 2 tablespoons dressing in another bowl.
- Arrange pork, noodles, beans, and remaining salad ingredients on a large platter. Drizzle with some of dressing and serve remaining dressing on the side.
CHINESE BRAISED PORK WITH CELLOPHANE NOODLES
Steps:
- Choose the piece of pork with as much lean meat as you can find. Wash and pat dry with paper towel. Leave the rind on. Cut into 1" cubes. Place in heavy saucepan. Add enough boiling water to cover. Bring to a boil. Cook uncovered 10 minutes. Drain and rinse meat. Return meat to pan. Add all remaining ingredients except cellophane noodles. Bring to a boil. Reduce heat and simmer covered for an hour.
- While the pork is simmering soak cellophane noodles in 2 cups hot water. After 1 hour add noodles to pork. Cover and simmer until pork can be very easily pierced with a chopstick or fork.
Tips:
- Choose the right cut of pork: Pork shoulder is the best cut for braising because it has a good amount of fat that will render out during cooking, making the meat tender and flavorful.
- Brown the pork before braising: Browning the pork in a hot pan before adding it to the braising liquid will help to develop its flavor and color.
- Use a variety of spices and aromatics: The combination of spices and aromatics used in this recipe will add a lot of flavor to the pork. You can adjust the amounts of each spice to suit your own taste.
- Braise the pork for a long time: The longer you braise the pork, the more tender it will become. Aim for at least 2 hours, but you can braise it for up to 4 hours if you have the time.
- Serve the pork with cellophane noodles: Cellophane noodles are a great addition to this dish because they soak up all the delicious braising liquid. You can also serve the pork with rice or mashed potatoes.
Conclusion:
This Chinese braised pork with cellophane noodles is a delicious and easy-to-make dish that is perfect for a weeknight meal. The pork is tender and flavorful, and the cellophane noodles are a great addition. This dish is also very versatile, so you can adjust the spices and aromatics to suit your own taste. Serve this dish with your favorite sides, such as rice, mashed potatoes, or vegetables.
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