This is a twist to the classic Pho. I never have everything to make it, so I finally made this “mock” version of the real thing. Note that this is a rich meal since pork belly is really fatty, but the end result makes the greasiness not an issue. And don’t be afraid of the long list of ingredients, I promise it may take some time and work, but you wont be disappointed in the end.
Pork Belly and Broth:
1.1 lbs. Pork Belly, cubes about 1/2 inch
6 1/2 C Chicken Stock (can use vegetable)
1T Rice Wine Vinegar
3 Cloves Garlic, rough diced
4 Green Onions, diced
1 Carrot, rough chopped
1 Celery Stalk, rough chopped
2T Brown Sugar
2T Soy Sauce (use GF if needed)
1/2T Ginger, rough chopped
3 1/2 T Soy Sauce(use GF if needed)
2 T Honey
1/2 Chili Pepper, deseeded, minced
1T Minced Fresh Ginger
2 T Brown Sugar
3/4 tsp. Lemongrass Bulb, minced
Lo-Mein Noodles (I use GF Rice noodles)
Cilantro for garnish
Green Onion, sliced for garnish
-Combine all pork ingredients in large heavy bottomed pot (I used my Cast Iron Dutch Oven). Over medium heat bring to boil, cover and reduce temperature. Allow to simmer/low boil for 2 hours.
-Drain, reserving broth. Remove pork belly pieces (you can save the veggies for the soup if you desire).
-Over medium high heat (I used same pot from making broth), lightly brown cooked pork. Combine all glaze ingredients in bowl. Pour over browned pork. Continue to cook until dark and sticky.
-Bring broth to boil, add noodles and cook per package directions. Do not drain. Serve noodles and broth with some of the pork on top. Garnish with anything you really please. Enjoy!