Name: Braised Spiced Pork with Cao Lau Noodles
Yield: 6 Servings
Ingredients: 2 medium shallots, finely chopped; 2 lemongrass stalks, tough outer layer removed, stalks lightly smashed, finely chopped; 2 tablespoons reduced-sodium soy sauce; 1 tablespoon fish sauce (such as nam pla or nuoc nam); 1 tablespoon hot chili paste (such as sambal oelek); 2 teaspoons kosher salt; 2 teaspoons sugar; 1½ teaspoons Chinese five-spice powder; 1 pound boneless pork shoulder (Boston butt), halved; 1 pound skin-on pork belly, halved; 2 tablespoons vegetable oil; 6 garlic cloves, finely chopped; ½ cup plus 1 Tbsp. vegetable oil; 4 wonton or egg roll wrappers, cut into 4 squares; Kosher salt; 1 pound dried wide rice noodles; 8 oz. mung bean sprouts (about 2 cups); 1 Fresno chile, with seeds, sliced; 1 lime, cut into wedges; Mixed fresh tender herbs (such as mint, cilantro, and Thai basil), hot chili paste (such as sambal oelek; for serving)

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Jason Lowe

The synthesis of fresh and long-cooked textures; rich, sweet, and herbal flavors; and juicy and crunchy garnishes. Serve with extra herbs, chiles, and lime so everyone can customize his own bowl.

Recipe notes