Bacon Belly Batchoy


Warm up with this modern take on classic Batchoy.

Active Preparation Time: 30minutes
Inactive Preparation Time: 2-3 hours for the meat
Cooking Time: 25 to 30 minutes
Serves 1 to 2

120 grams egg noodles, pre-blanched
10 grams pickles (cucumber, garlic, brined in vinegar, water, and sugar)
1 soft-boiled egg (cooked in boiling water
for 5 ½ minutes then shocked in cold
30 grams adobo flakes (optional)
10 grams chicharon
5 grams green onions, chopped finely

3 cups master broth
1 ½ tablespoon brown miso paste
30 ml light soy sauce
5 ml rice vinegar

150 grams pork belly
8 grams iodized salt
8 grams brown sugar
3 grams freshly cracked black pepper
10 ml canola oil

1 For the broth, combine all ingredients in a pot, bring to a boil, and simmer for 15 minutes. Keep broth warm until needed.
2 Slow cook your pork belly in the oven for 2 to 3 hours submerged in water. Cool down and chill.
3 Coat belly with equal parts of salt and sugar. Add pepper.
4 Sear belly in a hot pan until caramelized then finish in a 350° F oven for 10 minutes. Cool down and slice thick.
5 Arrange the noodles, belly, egg, pickles, and green onion in a bowl.
6 Heat up the broth then pour over the ingredients in the bowl. Serve piping hot with extra broth on the side.

This recipe was originally published in the August-September 2015 issue of Breakfast Magazine.