Thai Braised Pork Egg Noodles (Ba Mee Jup Kang)

Steps

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1. 1
   Place pork shoulder in boiling water with bruised coriander root, garlic, white peppercorns, and soy sauce. Braise for about 2 hours until the meat is very tender.
   ▶ ≈2:30
2. 2
   Turn off heat and let the pork cool completely in the braising liquid to keep it tender and juicy. Once cooled, slice into nice pieces.
   ▶ ≈3:38
3. 3
   Strain the braising liquid and set aside for later use.
   ▶ ≈4:22
4. 4
   Blanch about two handfuls of Chinese broccoli in boiling water for about 30 seconds to keep it crisp, then transfer to ice water. Squeeze out excess water and set aside.
   ▶ ≈4:34
5. 5
   The critical moment has arrived — everything must happen quickly. Cook the egg noodles in boiling water for about 30 seconds, then drain and place in a large bowl.
   ▶ ≈5:19
6. 6
   Sprinkle sugar over the noodles, add half a cup of pork braising liquid and 1 tablespoon of softened pork lard. Toss everything together until the noodles are evenly coated.
   ▶ ≈5:49
7. 7
   Transfer the coated noodles to a serving bowl and top with pork slices and Chinese broccoli. Enjoy with optional condiments like chili powder or fish sauce to taste.
   ▶ ≈6:25