Easy Pork Belly Hor Fun (30 Minutes)
Chewy rice noodles are stir-fried with tender pork belly, leafy greens, and onions in a rich, savory sauce. This easy pork belly hor fun recipe is ready in just 30 minutes in one pan. I briefly boil the rice noodles until al dente so they finish cooking in the sauce without turning mushy.
Ingredients
- 7 oz dried wide flat rice noodle (see Notes below for fresh noodle substitution)
- ½ lb pork belly strips cut into ½-inch-wide pieces
- 2 cups yu choy sum cut into 2-inch-long pieces
- ½ small onion sliced thinly
- 2 green onion cut into 2-inch-long pieces
- 3 garlic cloves minced
- 2 teaspoon vegetable oil or any neutral oil
Noodle Sauce:
- 1 tablespoon regular soy sauce or light soy sauce
- 1 tablespoon dark soy sauce
- 1 tablespoon oyster sauce
- 1 tbsp water cold
- 2 teaspoon sesame oil toasted kind
- 2 teaspoon shaoxing wine
- 2 teaspoon white granulated sugar
Instructions
- Bring a large pot of water to a boil over high heat. Add the dried rice noodles and boil for 5-6 minutes, or according to package directions, until al dente but still slightly firm. Drain well and set aside.
- In a small bowl, mix the noodle sauce ingredients until the sugar dissolves. Set aside.
- Heat vegetable oil in a large pan or wok over medium-high heat. Add the sliced pork belly and stir-fry until the fat begins to render and the meat is mostly cooked through, but not crispy.
- Add the garlic, white onion, green onions, and yu choy sum. Stir-fry for about 1 minute until the onions begin to soften and the greens start to wilt.
- Push the pork and vegetables to one side of the pan. Add the drained rice noodles and prepared sauce. Gently toss everything together until the noodles are evenly coated.
- Stir-fry until the noodles are tender but still chewy, most of the sauce has been absorbed, and the pork is fully cooked. Serve hot.
Notes
- If using fresh rice noodles instead of dried ones, use 14 oz / 400 g for a serving of 3. If they're firm or stuck together, microwave them until warm and pliable, then gently separate the strands. Skip the boiling step and reduce the stir-frying time to prevent them from becoming mushy.
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Nutrition
Calories: 716kcal | Carbohydrates: 63g | Protein: 12g | Fat: 45g | Saturated Fat: 15g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 21g | Cholesterol: 54mg | Sodium: 1012mg | Potassium: 360mg | Fiber: 2g | Sugar: 4g | Vitamin A: 2203IU | Vitamin C: 25mg | Calcium: 84mg | Iron: 2mg