Kway Chap

🔥 Prep

• Rinse the 300g flat rice sheets under cold water and soak them in warm water for 5 minutes until softened, then drain.
• Cut the 200g pork belly into 2‑cm thick slices.
• Rinse the 100g pork intestine thoroughly, remove any excess fat, and cut into 3‑cm pieces.
• Peel and thinly slice the 3 cloves of garlic.
• Keep the 1 star anise whole.
• Measure out the 200ml braising sauce and set aside.

🔥 Cook

• 1. Bring a pot of water to a boil over high heat.
• 2. Add the pork belly slices and pork intestine pieces; blanch for 2 minutes to remove impurities, then drain and set aside.
• 3. In the same pot, add 500ml fresh water, the braising sauce, star anise, and sliced garlic; bring to a simmer over medium heat.
• 4. Return the blanched pork belly and intestine to the pot; simmer gently for 20 minutes until the meat is tender and the sauce is fragrant.
• 5. While the soup simmers, bring another pot of water to a boil over high heat; add the soaked flat rice sheets and cook for 30 seconds just to heat through, then drain.
• 6. Divide the heated flat rice sheets into serving bowls.
• 7. Ladle the hot braising soup with pork over the noodles, ensuring each bowl gets an equal amount of meat and broth.
• 8. Taste and adjust seasoning if needed; keep the soup at a low simmer if not serving immediately.

🔥 Serve

• Garnish each bowl with chopped spring onions, a few slices of red chili, and a wedge of lime.
• Serve immediately with a side of sliced cucumber in vinegar or a small dish of sambal for extra heat.
• Enjoy the Kway Chap while the noodles are still soft and the broth is rich.