Spicy Crispy Pork Belly Noodle Stir-Fry 

This dish combines crispy pork belly with springy wheat noodles, fresh chilies, and aromatic basil in a bold, savory-spicy sauce. The contrast is the soul of the recipe: crunchy pork skin and tender meat against silky noodles, heat from chilies balanced by umami sauces, and herbal freshness from basil added at the very end.

This is a pan-fried noodle dish rather than a soup, inspired by Southeast Asian street-style cooking, but adapted for Western home kitchens with accessible ingredients and precise technique.

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Ingredients (Serves 2–3)

For the Crispy Pork Belly

• 500 g (1.1 lb) pork belly, skin on

• 1 tsp salt

• ½ tsp white pepper

• ½ tsp garlic powder

• 1 tsp rice vinegar (for skin)

For the Noodles

• 250 g fresh egg noodles or wheat noodles

• Water for boiling

• 1 tsp neutral oil (to prevent sticking)

Aromatics & Vegetables

• 4 cloves garlic, thinly sliced

• 2–4 red chilies, sliced (adjust to heat tolerance)

• 1 small shallot, sliced

• 1 cup fresh basil leaves (Thai basil preferred, Italian basil acceptable)

Stir-Fry Sauce

• 2 tbsp dark soy sauce

• 1½ tbsp light soy sauce

• 1 tbsp oyster sauce

• 1 tsp sugar

• 1–2 tsp chili paste or chili oil

• 2 tbsp water or pork stock

Cooking Fat

• 2 tbsp pork fat (rendered from pork belly) or neutral oil

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Step 1: Prepare and Crisp the Pork Belly

1. Dry and Season

Pat the pork belly completely dry. Moisture is the enemy of crispiness.

Rub salt, white pepper, and garlic powder into the meat side only. Do not season the skin yet.

Lightly brush rice vinegar over the skin—this helps it blister and crackle.

2. Slow Crisping Method (Pan or Oven)

Pan method (recommended for control):

• Place pork belly skin-side down in a cold pan.

• Turn heat to medium-low and let the fat slowly render.

• Cook 20–25 minutes, draining excess fat as needed.

• Flip and cook meat side 5–7 minutes until golden.

Oven alternative:

• Roast at 180°C / 355°F for 45–55 minutes, finishing under the broiler for crisp skin.

3. Rest and Slice

Let pork belly rest 10 minutes. Slice into thick bite-size pieces. Set aside.

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Step 2: Cook the Noodles

• Bring a pot of salted water to a boil.

• Cook noodles according to package instructions until just al dente.

• Drain immediately and toss with 1 tsp oil.

• Set aside uncovered to prevent steaming.

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Step 3: Prepare the Sauce

In a small bowl, mix:

• Dark soy sauce

• Light soy sauce

• Oyster sauce

• Sugar

• Chili paste or oil

• Water or stock

Stir until fully dissolved. Taste: it should be savory, slightly sweet, and spicy but balanced.

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Step 4: Stir-Fry Assembly

1. Build the Base

Heat a large wok or skillet over high heat. Add pork fat or oil.

Add garlic and shallots. Stir rapidly for 10–15 seconds until fragrant—do not brown.

Add sliced chilies and stir another 10 seconds.

2. Add Pork Belly

Add sliced pork belly. Toss until edges re-crisp and coated in aromatics.

3. Add Noodles

Add noodles to the pan. Spread them out briefly, then toss gently.

Pour in the sauce around the edges of the pan, not directly on noodles.

Toss continuously for 1–2 minutes until noodles absorb the sauce and turn glossy.

4. Finish with Basil

Turn off heat. Add basil leaves and fold gently until just wilted.

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Step 5: Final Adjustments

Taste and adjust:

• More soy sauce for salt

• More chili oil for heat

• A splash of water if too dry

The noodles should be slick, spicy, and aromatic, not soupy.

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Serving

Serve immediately while hot.

Optional garnishes:

• Extra sliced chili

• Fried shallots

• Lime wedge (optional brightness)

This dish is best enjoyed fresh; reheating will soften the pork skin.

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Texture & Flavor Notes

• Pork belly: crispy outside, juicy inside

• Noodles: elastic, lightly chewy, fully coated

• Sauce: savory-spicy with mild sweetness

• Basil: fresh, peppery finish

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Common Mistakes to Avoid

• Overcrowding the pan (causes steaming)

• Adding basil too early (loses aroma)

• Overcooking noodles before stir-fry

• Too much sauce (should coat, not pool)

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Variations

• Replace pork belly with crispy chicken thigh

• Add mushrooms or baby bok choy

• Use flat rice noodles for a different texture