Singaporean · Singapore

Cilantro and Lime Kway Chap with Pork Bone Broth

Name: Cilantro and Lime Kway Chap with Pork Bone Broth
Total time: 37 min
Yield: 2 servings
Cuisine: Singaporean
Ingredients: 8 oz noodles; 100g pork belly; 1 cup broth; 2 tbsp soy sauce; 1 tbsp oyster sauce; 1 tsp sugar; 1/2 tsp pepper; 1 tbsp lime juice; 1 tsp cilantro, fresh

A fresh and tangy flavor with fresh cilantro and lime juice.

37 minutes2 servings

Method

Before braising, mix lime juice and cilantro into the broth and soy sauce.
Cook noodles and set aside.
Braise pork in broth with soy sauce, oyster sauce, sugar, and pepper.
Simmer 20 minutes until tender.
Mix with noodles and serve.
For whole cuts, check a minimum internal temperature of 63°C (145°F), then rest for at least 3 minutes before serving.

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