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Copycat Tai Hwa pork noodle

yield: 4 total time: 85 minutes
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Ingredients

  • 1/4 cup mushroom powder dried shitake, see instruction
  • 3 tablespoons pork bone broth store-bought Swanson, or chicken stock, see note *
  • 1 tablespoon canola oil
  • 2 tablespoons Shaoxing wine see note **
  • 3 tablespoons soy sauce
  • 2 tablespoons fish sauce
  • 1 tablespoon oyster sauce
  • 1 teaspoon dark soy sauce extra
  • 1/2 cup pork stock store-bought, or chicken stock
  • 1 star anise
  • 2 teaspoons apricot jam
  • 1/2 tablespoon molasses
  • 1/2 teaspoon Worcestershire sauce
  • 1/8 teaspoon ground allspice
  • 2 teaspoons dashi granule
  • 3 1/2 ounces red chili such as cayenne, goat horn or jalapeno
  • 1 1/2 tablespoons chili paste sichuan douban, see note ***
  • 2 cloves garlic peeled
  • 1/2 cup canola oil
  • 2 ounces guanciale fatty, or pancetta, finely diced
  • 2 ounces pork fat solid, finely diced
  • 3 fillets anchovy in olive oil, drained
  • 1 tablespoon oil anchovy
  • 1 tablespoon Shaoxing wine
  • 2 cloves garlic smashed
  • 1/3 cup balsamic vinegar lower-range
  • 1/3 cup chinkiang vinegar see note ****
  • 5 1/2 ounces pork liver fresh
  • 1/3 cup whole milk
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 pound pork shoulder ground
  • 1 1/2 teaspoons fish sauce
  • 1/2 teaspoon ground white pepper
  • 6 cups pork bone broth store-bought Swanson, or chicken stock
  • 12 fish balls store-bought
  • 6 ramen noodles portions, 1 portion is about a handful of fresh, or egg noodles
  • scallions Finely diced, to garnish, optional
  • ground white pepper to dust

Nutrition

  • Calories : 690 calories
  • Carbohydrate : 17 grams
  • Cholesterol : 195 milligrams
  • Fat : 51 grams
  • Fiber : 1 grams
  • Protein : 36 grams
  • SaturatedFat : 8 grams
  • Sodium : 2520 milligrams
  • Sugar : 8 grams
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