Lemongrass and Lime Sarawak Kolo Mee

Method

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