Kway Chap

Ingredients

• 2 pounds pork belly, cut into large chunks
• 1 pound pork intestines, cleaned
• 1/2 pound pork liver, sliced
• 6 hard-boiled eggs, peeled
• 8 ounces firm tofu, cut into pieces
• 12 cups water
• 1 cup dark soy sauce
• 1/2 cup light soy sauce
• 2 tablespoons rock sugar
• 1 head garlic, halved crosswise
• 10 shallots, peeled and smashed
• 4 star anise pods
• 2 sticks cinnamon
• 6 cloves
• 2 bay leaves
• 1 tablespoon white peppercorns
• 2 pieces dried licorice root (gan cao)
• 2 tablespoons vegetable oil
• 1 pound flat rice noodle sheets (kway)
• 1/4 cup fried shallots
• 1/4 cup chopped cilantro
• 3 scallions, thinly sliced
• 3 red chilies, finely chopped
• 1/4 cup dark soy sauce, for dipping

Method

1. 1

   Bring a large pot of water to a boil and blanch the pork intestines for 3 minutes to remove impurities. Drain, rinse under cold water, and set aside.

   3:00 · Blanch intestines
2. 2

   In a 12-quart stock pot, heat the vegetable oil over medium heat and sear the pork belly chunks on all sides until lightly browned, about 5 minutes.

   5:00 · Sear pork belly
3. 3

   Add the garlic, shallots, star anise, cinnamon sticks, cloves, bay leaves, white peppercorns, and licorice root to the pot and stir for 1 minute to release their aroma.

4. 4

   Pour in the water, dark soy sauce, light soy sauce, and rock sugar. Stir to combine and bring to a boil.

5. 5

   Reduce heat to low, cover, and simmer the pork belly for 1 hour 30 minutes, skimming any foam from the surface occasionally.

   1:30:00 · Simmer pork belly
6. 6

   Add the blanched pork intestines to the pot and continue simmering for 1 hour, until tender.

   1:00:00 · Simmer intestines
7. 7

   Add the hard-boiled eggs and tofu to the pot and simmer for 30 minutes to absorb the braising liquid.

   30:00 · Simmer eggs and tofu
8. 8

   In a separate pan over medium heat, sear the sliced pork liver for 2 minutes per side until just cooked through, then remove from heat.

   4:00 · Cook pork liver
9. 9

   Taste the braising broth and adjust seasoning with additional soy sauce or rock sugar as needed.

10. 10

    Bring a separate 6-quart pot of water to a boil and blanch the flat rice noodle sheets for 1 minute until softened and heated through, then drain.

    1:00 · Blanch noodle sheets
11. 11

    Divide the noodle sheets among serving bowls and top with sliced pork belly, intestines, liver, half an egg, and tofu.

12. 12

    Ladle the hot braising broth over each bowl and garnish with fried shallots, cilantro, and scallions.

13. 13

    Serve immediately with chopped red chilies and a small dish of dark soy sauce on the side for dipping.