Directions

1. Soak the vermicelli noodles in hot water for 10 minutes. 

2. While waiting, wash the bok choy and thinly julienne them lengthwise into strips.
3. Dice the skinless pork belly into bite-size pieces, add to a blender, and chop finely. If you don’t have a blender, you can use ground pork. Just make sure you pick the one that has 20% fat.
4. Turn the heat to high and heat the wok until smoking hot. Add a drizzle of oil just to lubricate the wok to create a non-stick surface. Add the ground pork belly and spread it out. Use a spatula to loosen the meat and break the patties. We want the meat to be fine little pieces so they can cling to the noodle strings later.
5. In a few minutes, you should get 2-3 Tbsps of pork fat. Of course, depending on how fatty your pork is, you may not have enough, so you can add some vegetable oil to make up the shortage.
6. Add a drizzle of Chinese cooking wine and stir to deglaze the bottom. Add the minced garlic, ginger, Thai bird eye chilies, red dried chilies, and ½ Tbsp of Dou Ban Jiang.
7. Keep stirring until the oil turns into a golden red color, season it with 1 Tbsp of soy sauce, ½ Tbsp of dark soy sauce, and ½ Tbsp of oyster sauce. Stir over medium heat for a minute to slightly caramelize the seasonings.
8. Pour in ½ cups of water and bring it to a simmer. The noodles should be done soaking by now. Drain them and add them to the wok. Toss the noodle and let them cook in that delicious, savory, porky sauce for 1.5 minutes.
9. Last, toss in the julienned bok choy. Stir over medium heat until the vegetables are welted. This will take 30 seconds to a minute.