Name: Citrus and Cumin Sarawak Kolo Mee
Total time: 47 min
Yield: 2 servings
Cuisine: Malaysian
Ingredients: 8 oz rice noodles; 100g pork belly; 1 cup pork broth; 2 tbsp tamarind paste; 1 tbsp soy sauce; 1 tbsp rice vinegar; 1 tsp palm sugar; 1/2 tsp black pepper; 1/4 cup chopped scallions; 1 tbsp fried shallots; 1 tsp ground cumin; 1 tbsp lemon zest

A bright, zesty twist with a warm cumin undertone that enhances the tamarind's tanginess.

Method

Mix ground cumin and lemon zest into the tamarind paste during preparation.
Cook noodles in boiling water until al dente, drain, and set aside.
In a pot, cook pork belly in broth until tender, about 45 minutes.
Stir in tamarind paste, soy sauce, rice vinegar, palm sugar, and black pepper.
Simmer for 5 minutes, then mix with cooked noodles.
Garnish with scallions and fried shallots before serving.
For whole cuts, check a minimum internal temperature of 63°C (145°F), then rest for at least 3 minutes before serving.