Want to try a savory topping to enjoy with our Premium Spicy Tantanmen? Try adding braised pork! Lu rou fan, or Taiwanese braised pork rice is great on its own, but we’ve quickly learned that it’s always delicious with noodles. The combination of the spicy Sichuan Peppers and savory braised pork is worth trying!
- 2 servings Premium Tantanmen
- 2 packets Premium Tantanmen Soup Base
- 1 ⅓ x 2 cups Hot Water
- 1 lb Pork Belly
- 2 Boiled Eggs
- 3 Green Onions
- Cilantro by preference
- 6 pieces Pickled Radish
- 1 thumb Ginger
- 1 clove Garlic
- 1 tbsp Brown Sugar
- 1 tbsp Honey
- 2 tbsp Soy Sauce
- 2 tbsp Sake
- 1 tbsp Oyster Sauce
- ½ tbsp Vinegar
- 1 cup Water
- 1 tsp Sesame Oil
- 1 tsp Chinese Five Spice
- Boil eggs, slice pickled radish, and remove the cilantro stem. Cut the pork belly to ¼ inch lengths, and mince the ginger and garlic. Mince the green onions and separate the white and green parts.
- Heat sesame oil in a frying pan and cook the pork belly. Add in the ginger and garlic and cook until fragrant. Lastly, add the white part of the green onion.
- Add brown sugar and honey and continue to stir-fry. Pour the soy sauce, sake, and oyster sauce in the pan, stir together. Add in water and vinegar and simmer for 20 minutes. Sprinkle in five spices and simmer for another 10 minutes, until the sauce thickens.
- Boil plenty of water in a pot and follow package instructions to cook the noodles. Prepare the soup in a bowl.
- Once the noodles are cooked, drain well and place the noodles in soup.
- Top the noodles with meat from Step 3 and add boiled eggs, pickled radish, and cilantro. Garnish with the green part of the green onions, and you are done!
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