Pork Belly Hor Fun. Delicious, chewy rice noodles stir fried with pork belly, greens, onions in a savory sauce. This is a quick and easy noodle dish comes together in just 30 minutes with simple ingredients! It's a spin off of classic Chow Hor Fun.
Jump to:
What is Pork Belly Hor Fun?
Pork Belly Hor Fun is a spin off of the original Beef Chow Fun (or Beef Ho Fun) which features flat wide rice noodles stir fried over a flaming wok with tender beef, green onions, bean sprouts, and onions in a savory brown sauce.
These noodles instead features fatty pork belly slices instead of beef. Hor Fun noodles are a type of wide rice noodle that originates from Hong Kong. It's commonly used in a Chinese cooking in many different ways like in noodle soup.
You won't see this unique pork version served at the Chinese restaurant but this one is equally as delicious! It's a great meal to enjoy when you're feeling indulgent.
This dish brings back memories for me as my mom and I would always beef chow fun and it's her favourite dish. Therefore, I had to recreate a version using pork belly as I love this type of meat.
Ingredients & Substitutes
Please scroll down to below recipe card for exact measurements.
- Dried flat wide rice noodles: or substitute with fresh rice noodles with a chewy texture and microwave them for 2-3 minutes so they're soft enough to ply apart.
- Pork Belly: or substitute with sliced marbled pork or thinly sliced chicken thighs or flank steak
- Green onion
- White Onion
- Greens: like yu choy sum, bok choy, gai-lan or substitute with bean sprouts
- Neutral oil: like avocado oil, sunflower oil, grapeseed oil, peanut oil, vegetable oil or canola oil with a high smoke point. Avoid olive oil that has a low smoke point.
Noodle Sauce
- Regular soy sauce: or substitute with low sodium soy sauce or light soy sauce. If you’re gluten-free, substitute with tamari sauce, coconut aminos or a gluten-free soy sauce of your choice.
- Dark soy sauce: this is thicker and darker than regular soy sauce. But if you don’t have this, substitute with regular soy sauce.
- Oyster sauce: or substitute with vegetarian stir fry sauce if you don't like oysters. If you're gluten-free: substitute with a gluten-free versio
- Sugar
- Shaoxing wine: a Chinese rice cooking wine. Or substitute with Dry Sherry. For a non-alcoholic or gluten-free version, substitute with any broth.
- Sesame oil
- Black pepper
Note: Most Asian grocery stores will carry most of the Asian specific ingredients or check Amazon.
Expert Tips
- Don't over soak the noodles. Rice noodles can be tricky so when it's comes to soaking them, only soak them until they are limp but firm. If they become soft, they've been soaked for too long.
- Slice veggies and onions into 1 inch segments. This helps to incorporate the ingredients with the noodles better.
- Prepare ingredients in advance as the cooking process is fast.
- Don't overcook the pork belly in this case. We want it to be tender not crispy.
- Don't overcook the noodles and taste them as you go until they're al dente.
Instructions
- Soak your dried rice noodles in warm water for 10-15 minutes until limp but firm. Strain noodles and reserve ¾ cup of this water for later.
- In a small bowl, combine noodle sauce ingredients as listed. Set aside.
- In a large pan on medium high heat, add vegetable oil and pork belly. Fry pork belly until 75% cooked.
- Toss in white onion, green onions, and greens. Fry until veggies have softened, about 1 minute.
- Push everything to the side, add noodles into the pan. Then add about ½ cup of noodle water to start. Add Noodle sauce. Mix well until noodles are covered in sauce.
- Cook for another 5 minutes until noodles are soft and chewy. If you need to add more reserved noodle water to make the noodles softer, you may do so at this point. The noodles should be soft but have a springy texture.
- Season with sesame oil and enjoy!
Storage
- Leftovers will last up to 4 days stored in an airtight container in the refrigerator. To reheat: microwave for 2-3 minutes until hot or reheat in a pan on medium heat.
- Freezer friendly? I don't recommend freezing these noodles as they will turn hard from the cold freezer air even after reheating.
Pairing Suggestions
These noodles serve well with:
- starters like crab rangoons, hot and sour soup
- cooked vegetables like bok choy, spicy garlic bok choy, or choy sum
FAQ
This can be made in advance and stored in an airtight container in the fridge for up to 4 days. To enjoy, reheat it in the microwave or in a pan on the stovetop on medium heat but add a splash of water to help loosen the noodles.
Other Recipes You May Like
📖 Recipe
Quick & Easy Pork Belly Hor Fun
Ingredients
- 14.1 oz dried wide flat rice noodle
- ½ lb pork belly sliced
- 2 green onion sliced into 1 inch long pieces
- ½ small onion sliced thinly
- 2 cups Yu Choy chopped into 1 inch pieces
- 2 teaspoon vegetable oil or any neutral oil
Noodle Sauce:
- 1 tablespoon regular soy sauce
- 1 tablespoon dark soy sauce
- 1 tablespoon oyster sauce or vegetarian stir fry sauce
- ½ teaspoon white granulated sugar
- 1 tablespoon shaoxing wine or Dry Sherry
- 1 tablespoon sesame oil
Instructions
- Soak your dried rice noodles in warm water for 10-15 minutes until limp but firm. Strain noodles and reserve ¾ cup of this water for later.
- In a small bowl, combine noodle sauce ingredients as listed. Set aside.
- In a large skillet on medium high heat, add vegetable oil and pork belly. Fry pork belly until 75% cooked.
- Toss in white onion, green onions, and yu choy. Fry until veggies have softened, about 1 minute.
- Push everything to the side, add noodles into the pan. Then add about ½ cup of noodle water to start. Add Noodle sauce. Mix well until noodles are covered in sauce.
- Cook for another 5 minutes until noodles are soft and chewy. If you need to add more reserved noodle water to make the noodles softer, you may do so at this point. The noodles should be soft but have a springy texture.
- Season with sesame oil and enjoy!
Heidi | The Frugal Girls
I love how this only takes 20 minutes to prepare, how easy is that! 💕💕
Rosemary
Every Asian recipe always has the most FUN name hehe!! And what I love about this one is that it takes less than a half hour!
Josiah - DIY Thrill
This meal looks so delicious!
Alex
How delicious, my friend! Love these flavours, and how simple this is to prepare. And pork belly is so tasty!
Katherine | Love In My Oven
I'll definitely try this one, Christie!! It's totally our kind of dish. Pork belly is SO flavorful. And you really can't beat 20 minutes!