Big Meat Soaked Flatbread
A hearty Northwest Chinese comfort dish featuring thick, chewy flatbread soaked in a rich, slow-simmered pork broth with tofu and bean thread noodles. The bread absorbs all the savory goodness of the broth.
Story
This traditional dish from China's Northwest regions is the ultimate comfort food. The flatbread soaks up the flavorful broth while the tender pork and silky tofu create layers of texture. Serve with pickled garlic for an authentic touch.
Ingredients
Pork belly or pork ribs with bone
500g
Guokui or thick flatbread
2 rounds
Firm tofu
200g
Bean thread noodles
100g
Salt
2 teaspoons
Shaoxing wine
2 tablespoons
Green onions
for garnish
Fresh cilantro
for garnish
Chili oil or dried chili
to taste
Pickled garlic
for serving
Instructions
1
Start the broth
Place the pork in a large pot and cover with plenty of cold water. Bring to a boil, then add the Shaoxing wine. Reduce heat to low and let simmer gently for about 1.5 hours, occasionally skimming off any foam or impurities that rise to the surface. The meat should become tender and pull apart easily.
2
Prepare the accompaniments
While the broth simmers, slice the flatbread into thick pieces. Cut the tofu into bite-sized cubes. Soak the bean thread noodles in warm water until softened, about 15 minutes, then drain.
3
Finish the soup
Remove the cooked pork from the pot and set aside. Add the tofu cubes and drained bean threads to the broth. Season with salt, taste, and adjust as needed. The broth should taste slightly salty since the flatbread will absorb some of that seasoning.
4
Assemble the dish
Shred the cooked pork into thin strips, discarding any excess fat. Place the flatbread pieces in the bottom of deep bowls. Top with the shredded pork, then ladle the hot broth with tofu and noodles over everything.
5
Serve and garnish
Finish with a drizzle of chili oil, a generous sprinkle of chopped green onions and fresh cilantro. Serve immediately with pickled garlic on the side for that perfect bite of tangy crunch.
