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Pork Belly, Rice Noodles, and Jasmine Tea


Pork Belly, Rice Noodles, and Jasmine Tea
2 - 3 ounces dry wide mung bean noodles
½ pound belly pork, blanched for three minutes, water discarded, then cut into thick slices, each then cut into one-inch pieces
3 Tablespoons vegetable oil
3 Tablespoons jasmine tea, soaked in boiling water for ten minutes, then drain reserving the softened tea leaves
3 scallions, each cut in one-inch pieces
5 slices fresh ginger
3 Tablespoons Chinese rice wine
1 teaspoon coarse salt
1Tablespoon thin soy sauce
1 teaspoon granulated sugar
1 Tablespoon chili oil

1. Soak mung bean noodles until soft, then simmer them for ten minutes, drain, and cut them into two-inch pieces, and mix them with half the vegetable oil, and set them aside.
2. Cover pork with cold water, bring to the boil, reduce the heat, soaked jasmine tea leaves and simmer for half an hour or until belly pork is cooked through.
3. Heat a wok or fry pan, add the rest of the vegetable oil, and stir-fry the scallions and ginger for one minute, then add the salt, rice wine, and sugar and stir well, then return the belly pork pieces t the wok or fry pan and stir-fry them for five minutes, then add the rice noodles and stir-fry everything for ten more minutes, then serve.

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