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Dinner / Chili Crisp Noodles Pork Belly: A Flavor-Packed Recipe

Chili Crisp Noodles Pork Belly: A Flavor-Packed Recipe

July 14, 2025 by BriannaDinner

Chili crisp noodles with pork belly: Prepare to embark on a culinary adventure that will tantalize your taste buds and leave you craving more! Imagine perfectly cooked noodles, slicked with a vibrant, fiery chili crisp, and topped with succulent, melt-in-your-mouth pork belly. This isn’t just a meal; it’s an experience.

While the exact origins of chili crisp are debated, its roots are firmly planted in Chinese cuisine, where chili oil has been a staple for centuries. The addition of crispy, crunchy elements elevates the humble chili oil to a whole new level of textural delight. It’s a condiment that has taken the world by storm, and for good reason!

What makes chili crisp noodles with pork belly so irresistible? It’s the symphony of flavors and textures. The heat from the chili crisp is balanced by the richness of the pork belly, while the noodles provide a satisfying chewiness. It’s a dish that’s both comforting and exciting, perfect for a quick weeknight dinner or a special weekend treat. The convenience of using pre-made noodles and readily available chili crisp also makes it a winner in my book. I can’t wait to share my version of this incredible dish with you!

Chili crisp noodles pork belly this Recipe

Ingredients:

  • For the Pork Belly:
    • 2 lbs pork belly, skin on or off (your preference!)
    • 4 cups water
    • 1/4 cup soy sauce
    • 1/4 cup Shaoxing rice wine
    • 2 tablespoons brown sugar
    • 4 slices ginger
    • 2 cloves garlic, smashed
    • 1 star anise
    • 1 teaspoon Sichuan peppercorns
  • For the Chili Crisp:
    • 1 cup neutral oil (like canola or vegetable)
    • 1/2 cup dried chili flakes (adjust to your spice preference)
    • 1/4 cup Sichuan peppercorns
    • 4 cloves garlic, minced
    • 2 shallots, thinly sliced
    • 1 tablespoon soy sauce
    • 1 tablespoon brown sugar
    • 1 teaspoon salt
    • 1/2 teaspoon MSG (optional, but adds umami!)
  • For the Noodles:
    • 1 lb fresh or dried noodles (I prefer thick wheat noodles, like udon or knife-cut)
    • 2 tablespoons soy sauce
    • 1 tablespoon black vinegar
    • 1 tablespoon sesame oil
    • 1 tablespoon sugar
    • 2 cloves garlic, minced
    • 2 scallions, thinly sliced, for garnish
    • Toasted sesame seeds, for garnish
    • Optional: blanched vegetables like bok choy or spinach

Preparing the Pork Belly:

  1. Blanch the Pork Belly: Place the pork belly in a large pot and cover with cold water. Bring to a boil over high heat. Once boiling, let it simmer for about 5 minutes. This helps to remove any impurities and gives you a cleaner flavor. Drain the pork belly and rinse it under cold water.
  2. Braise the Pork Belly: In the same pot (cleaned, of course!), add 4 cups of water, soy sauce, Shaoxing rice wine, brown sugar, ginger slices, smashed garlic cloves, star anise, and Sichuan peppercorns. Bring the mixture to a boil, then reduce the heat to low, add the blanched pork belly, and cover the pot.
  3. Simmer for 2-3 Hours: Let the pork belly simmer gently for 2-3 hours, or until it’s incredibly tender. You should be able to easily pierce it with a fork. Check the water level periodically and add more if needed to keep the pork belly mostly submerged.
  4. Cool and Slice: Once the pork belly is cooked, remove it from the braising liquid and let it cool slightly. This makes it easier to handle. Once cooled enough to handle, slice the pork belly into thin slices, about 1/4 inch thick. You can slice it while it’s still warm, but be careful as it will be very tender and might fall apart.
  5. Reserve Braising Liquid: Don’t throw away the braising liquid! It’s packed with flavor. You can strain it and use it as a sauce for other dishes, or even reduce it further to create a glaze.

Making the Chili Crisp:

  1. Prepare the Aromatics: Mince the garlic and thinly slice the shallots. This step is crucial because you want even cooking and maximum flavor extraction.
  2. Infuse the Oil: In a medium saucepan, combine the neutral oil, dried chili flakes, and Sichuan peppercorns. Heat over medium-low heat. The key here is low and slow! You want to gently infuse the oil with the flavors of the chili and peppercorns without burning them.
  3. Cook the Aromatics: Once the oil is hot (but not smoking!), add the minced garlic and sliced shallots. Cook, stirring frequently, until they are golden brown and crispy. This usually takes about 5-7 minutes. Be careful not to burn them, as burnt garlic and shallots will make the chili crisp taste bitter.
  4. Season the Chili Crisp: Remove the saucepan from the heat and carefully stir in the soy sauce, brown sugar, salt, and MSG (if using). The mixture will sizzle and bubble a bit.
  5. Cool and Store: Let the chili crisp cool completely before transferring it to an airtight container. The flavors will continue to develop as it cools. Store in a cool, dark place for up to a month. The oil will solidify in the refrigerator, so bring it to room temperature before using.

Assembling the Noodles:

  1. Cook the Noodles: Cook the noodles according to the package directions. I prefer to cook them al dente, so they have a slight chewiness. Drain the noodles well.
  2. Prepare the Sauce: In a bowl, whisk together the soy sauce, black vinegar, sesame oil, sugar, and minced garlic. This is your base sauce for the noodles.
  3. Combine Noodles and Sauce: Add the cooked noodles to the bowl with the sauce and toss well to coat. Make sure every strand of noodle is covered in that delicious sauce!
  4. Add the Chili Crisp and Pork Belly: Top the noodles with a generous spoonful of chili crisp and several slices of the braised pork belly. Don’t be shy with the chili crisp – it’s what makes this dish so special!
  5. Garnish and Serve: Garnish with thinly sliced scallions and toasted sesame seeds. If you like, you can also add some blanched vegetables like bok choy or spinach for a bit of freshness. Serve immediately and enjoy!

Tips and Variations:

  • Spice Level: Adjust the amount of dried chili flakes in the chili crisp to your preferred spice level. If you’re sensitive to heat, start with a smaller amount and add more to taste.
  • Noodle Choice: Feel free to experiment with different types of noodles. Udon, ramen, knife-cut noodles, or even spaghetti will work well in this dish.
  • Vegetarian Option: For a vegetarian version, substitute the pork belly with fried tofu or mushrooms. You can also add more vegetables to the noodles.
  • Braised Pork Belly Variations: You can add other aromatics to the braising liquid, such as orange peel, cinnamon sticks, or bay leaves.
  • Chili Crisp Variations: Get creative with your chili crisp! You can add other ingredients like fermented black beans, peanuts, or crispy fried onions.
  • Make Ahead: The pork belly and chili crisp can be made ahead of time and stored in the refrigerator. This makes it easy to assemble the noodles quickly when you’re ready to eat.
Enjoy your homemade Chili Crisp Noodles with Pork Belly! It’s a flavor explosion in every bite!

Chili crisp noodles pork belly

Conclusion:

And there you have it! These chili crisp noodles with crispy pork belly are truly a flavor explosion you won’t soon forget. From the satisfyingly chewy noodles to the tantalizing heat of the chili crisp and the melt-in-your-mouth pork belly, every bite is a journey for your taste buds. I genuinely believe this recipe is a must-try for anyone who appreciates bold flavors and satisfying textures. It’s a dish that’s both comforting and exciting, perfect for a weeknight dinner or a weekend treat.

But why is this recipe so special? It’s the harmonious blend of textures and tastes. The noodles provide a delightful chewiness, acting as the perfect canvas for the vibrant flavors. The chili crisp brings a complex heat, a delightful crunch, and a savory depth that elevates the entire dish. And the crispy pork belly? Well, that’s just pure indulgence. The rendered fat creates a richness that coats your palate, while the crispy skin provides a satisfying textural contrast. It’s a symphony of sensations that will leave you craving more.

Beyond the core recipe, there’s plenty of room for customization. Feel free to experiment with different types of noodles. Udon noodles would be fantastic for a heartier meal, or even ramen noodles for a more authentic Asian experience. You could also swap out the pork belly for other proteins like crispy tofu for a vegetarian option, or even grilled chicken or shrimp for a lighter take.

As for serving suggestions, I love to garnish these noodles with a sprinkle of toasted sesame seeds and some freshly chopped scallions for added visual appeal and flavor. A side of steamed bok choy or some quick-pickled cucumbers would also complement the dish beautifully, adding a refreshing counterpoint to the richness of the pork belly and the heat of the chili crisp. For an extra layer of flavor, consider adding a soft-boiled egg on top – the runny yolk will create a luscious sauce that coats the noodles and adds another dimension of richness.

Don’t be intimidated by the seemingly long list of ingredients or the multiple steps. I’ve broken everything down into manageable steps, and I promise you, the end result is well worth the effort. This chili crisp noodles recipe is surprisingly easy to execute, even for beginner cooks. The key is to take your time, follow the instructions carefully, and most importantly, have fun in the kitchen!

I’m so excited for you to try this recipe and experience the magic for yourself. I truly believe it will become a new favorite in your household. Once you’ve given it a go, I would absolutely love to hear about your experience. Did you make any modifications? What did you think of the flavor combination? What were your favorite garnishes? Share your photos and stories with me – I can’t wait to see your creations! Tag me in your social media posts, or leave a comment below. Let’s spread the love for these incredible chili crisp noodles and inspire others to embark on their own culinary adventures. Happy cooking!


Chili Crisp Noodles Pork Belly: A Flavor-Packed Recipe

Savory and spicy noodle dish with tender braised pork belly, homemade chili crisp, and flavorful sauce. A delicious flavor explosion!

Prep Time45 minutes
Cook Time2 hours 45 minutes
Total Time210 minutes
Category: Dinner
Yield: 4-6 servings
Save This Recipe

Ingredients

  • 2 lbs pork belly, skin on or off (your preference!)
  • 4 cups water
  • 1/4 cup soy sauce
  • 1/4 cup Shaoxing rice wine
  • 2 tablespoons brown sugar
  • 4 slices ginger
  • 2 cloves garlic, smashed
  • 1 star anise
  • 1 teaspoon Sichuan peppercorns
  • 1 cup neutral oil (like canola or vegetable)
  • 1/2 cup dried chili flakes (adjust to your spice preference)
  • 1/4 cup Sichuan peppercorns
  • 4 cloves garlic, minced
  • 2 shallots, thinly sliced
  • 1 tablespoon soy sauce
  • 1 tablespoon brown sugar
  • 1 teaspoon salt
  • 1/2 teaspoon MSG (optional, but adds umami!)
  • 1 lb fresh or dried noodles (I prefer thick wheat noodles, like udon or knife-cut)
  • 2 tablespoons soy sauce
  • 1 tablespoon black vinegar
  • 1 tablespoon sesame oil
  • 1 tablespoon sugar
  • 2 cloves garlic, minced
  • 2 scallions, thinly sliced, for garnish
  • Toasted sesame seeds, for garnish
  • Optional: blanched vegetables like bok choy or spinach

Instructions

  1. Blanch the Pork Belly: Place the pork belly in a large pot and cover with cold water. Bring to a boil over high heat. Once boiling, let it simmer for about 5 minutes. Drain the pork belly and rinse it under cold water.
  2. Braise the Pork Belly: In the same pot (cleaned), add 4 cups of water, soy sauce, Shaoxing rice wine, brown sugar, ginger slices, smashed garlic cloves, star anise, and Sichuan peppercorns. Bring to a boil, then reduce the heat to low, add the blanched pork belly, and cover the pot.
  3. Simmer for 2-3 Hours: Let the pork belly simmer gently for 2-3 hours, or until it’s incredibly tender. Check the water level periodically and add more if needed to keep the pork belly mostly submerged.
  4. Cool and Slice: Once the pork belly is cooked, remove it from the braising liquid and let it cool slightly. Slice the pork belly into thin slices, about 1/4 inch thick.
  5. Reserve Braising Liquid: Strain the braising liquid and reserve for other uses.
  6. Prepare the Aromatics: Mince the garlic and thinly slice the shallots.
  7. Infuse the Oil: In a medium saucepan, combine the neutral oil, dried chili flakes, and Sichuan peppercorns. Heat over medium-low heat.
  8. Cook the Aromatics: Once the oil is hot (but not smoking!), add the minced garlic and sliced shallots. Cook, stirring frequently, until they are golden brown and crispy (5-7 minutes).
  9. Season the Chili Crisp: Remove the saucepan from the heat and carefully stir in the soy sauce, brown sugar, salt, and MSG (if using).
  10. Cool and Store: Let the chili crisp cool completely before transferring it to an airtight container. Store in a cool, dark place for up to a month.
  11. Cook the Noodles: Cook the noodles according to the package directions. Drain the noodles well.
  12. Prepare the Sauce: In a bowl, whisk together the soy sauce, black vinegar, sesame oil, sugar, and minced garlic.
  13. Combine Noodles and Sauce: Add the cooked noodles to the bowl with the sauce and toss well to coat.
  14. Add the Chili Crisp and Pork Belly: Top the noodles with a generous spoonful of chili crisp and several slices of the braised pork belly.
  15. Garnish and Serve: Garnish with thinly sliced scallions and toasted sesame seeds. Add blanched vegetables if desired. Serve immediately.

Notes

  • Spice Level: Adjust the amount of dried chili flakes in the chili crisp to your preferred spice level.
  • Noodle Choice: Experiment with different types of noodles.
  • Vegetarian Option: Substitute the pork belly with fried tofu or mushrooms.
  • Braised Pork Belly Variations: Add other aromatics to the braising liquid, such as orange peel, cinnamon sticks, or bay leaves.
  • Chili Crisp Variations: Add other ingredients like fermented black beans, peanuts, or crispy fried onions.
  • Make Ahead: The pork belly and chili crisp can be made ahead of time and stored in the refrigerator.

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