Cook This: Japanese Cold Noodle Topped with Crisp Lechon KawaliFebruary 20, 2017
Japanese cuisine is known for its light and refreshing dishes. Sushi, soba, and kakigōri are a few Japanese dishes that exemplify these characteristics. The hiyashi chuka is no different—the cold noodle salad combines fresh vegetables, tamagoyaki, and either ham, chicken, or barbecued pork. The textures of the salad range from the slight crunch of the vegetables to toothsome chewiness of the chilled noodles, a pleasant combination but in need of an update.
Using lechon kawali in this dish adds a much needed crunch to the noodles. Together with the slight tanginess and nuttiness of the traditional tare sauce, the crunchy pork cuts through the vegetables and the tender noodles for an interesting combination of textures.
If you have some leftover lechon kawali you can easily add it to this salad for a change of pace from the usual microwaved dinner you surrender to after a long day. Or you can make lechon kawali from scratch as we’ve included a recipe for it too. Once the lechon kawali and soy sauce eggs are cooked and out of the way, the process of this recipe is quick and easy, and you can whip up the rest of this batch of this hiyashi chuka in well under ten minutes.
Lechon Kawali Hiyashi Chuka
Yield: 3 portions
Time: 3 hours
- 300g pork belly
- 2 liters water
- salt, to taste
- 5 pcs peppercorn
- 1 liter oil
Ingredients: tare Sauce
- 90ml soy sauce
- ¼ cup sugar
- 45ml vinegar
- 30ml sesame oil
- 30ml water
- ¼ tsp ginger, grated
INgredients: SOY sauce Eggs
- 3 eggs
- 45ml water
- 10g sugar
- 1 tbsp vinegar
- 45ml soy sauce
- salt, to taste
- 300g noodles
- 1 pc cucumber, peeled, seeded, and sliced into 1mm long strips
- 2 pcs tomato, cut into 6 wedges per tomato
- 60g bean sprouts, blanched
- 1 tbsp wakame, soaked in water until rehydrated
- toasted sesame, to taste
Procedure: Lechon Kawali
- Place water into heavy bottomed pot and add salt and peppercorn.
- Bring to a boil and down to a simmer. Season to taste.
- Add pork belly and simmer until tender, around one to two hours.
- When pork is tender, remove from water and prick skin with a fork. Season skin with more salt and leave uncovered in fridge to dry out.
- When ready to serve, pour oil in a deep pot. Make sure the oil only comes up halfway of the pot.
- Bring oil up to around 180˚C in temperature. You will know if it is ready when you add the pork the oil bubbles profusely.
- Add pork and fry until skin crisps.
- Slice the cooked pork into bite size pieces.
Procedure: tare Sauce
- Mix all ingredients together and whisk until sugar melts.
- Place in fridge and allow to cool down.
Procedure: SOY sauce Eggs
- Bring water to a boil in a pot.
- Lower eggs gently in pot ensuring not to break any shells.
- Cook eggs for five to six minutes and remove from hot water and shock in a cold water bath.
- While eggs are cooling, mix soy sauce, water, vinegar, and sugar together in a wide mouthed bowl. Season to taste.
- Peel eggs and place in soy liquid making sure eggs are completely submerged. Place in a container and let steep for at least three hours to overnight.
- Bring water to a boil in a heavy pot.
- Add noodles and cook according to packet instructions.
- Drain noodles and run under cold water until cool.
- Place noodles in three wide serving bowls.
- Divide sauce evenly into the three bowls.
- Top with crispy pork, cucumber, tomato, and beansprouts.
- Garnish with soy egg, sesame seeds and wakame.