Singaporean · Singapore

Ginger and Lime Kway Chap with Pork Bone Broth

Name: Ginger 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 ginger, grated

A zesty and spicy kick with fresh ginger and lime juice.

37 minutes2 servings

Method

Before braising, mix ginger and lime juice 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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