Elevated Guilin Style Rice Noodles with Crispy Pork Belly

The Umami-Rich Master Stock

1. Preheat your oven to a precise 220C (425F). Thoroughly dry the duck or chicken carcass. This promotes superior browning.
2. Roast the carcass on a baking sheet until it achieves a deep, burnished golden-brown, approximately 30-40 minutes. This Maillard reaction is crucial for profound flavor.
3. Carefully drain any rendered fat from the carcass. Transfer the roasted carcass to a large, heavy-bottomed stock pot.
4. Add the sliced fresh ginger and lightly smashed garlic cloves to the pot with the carcass. Cover generously with cold filtered water, ensuring all solids are submerged by at least 5cm (2 inches). Bring to a very gentle simmer over medium-low heat.
5. Chef's Tip: As the stock comes to a simmer, skim any impurities that rise to the surface. This ensures a clear, pure stock.
6. In a separate dry pan, gently toast the bay leaf, star anise, cinnamon stick, and Sichuan peppercorns over low heat until intensely fragrant, about 2-3 minutes. This awakens their essential oils. Add these toasted spices to the simmering stock along with 30ml of Shaoxing wine.
7. Maintain a bare, gentle simmer (no vigorous boiling) for at least 60-75 minutes. This slow extraction builds maximum flavor.
8. Strain the stock meticulously through a fine-mesh sieve, pressing gently on the solids to extract every last drop of liquid. Discard the solids.
9. Return the strained stock to a clean pot and reduce it over medium-low heat until it thickens sufficiently to 'nappe' – coat the back of a spoon. This concentration intensifies the flavor significantly. This may take another 20-30 minutes, depending on the initial volume.
10. Stir in the premium light and dark soy sauces, Chinese yellow rock sugar, and a pinch of MSG (if using) and fine sea salt. Taste and meticulously adjust the balance of sweet, salty, and umami. The sauce should be robust and deeply flavorful.
11. Reserve this concentrated master stock for assembly. It is the heart of the dish.

Crispy Caramelized Pork Belly

1. Dice the high-quality, skinless pork belly into uniform 1cm (0.4 inch) cubes. Uniformity ensures even cooking.
2. Bring 2 liters of well-salted water to a rolling boil. Add the diced pork belly and blanch for exactly 2 minutes. This cleans the pork and firms its texture.
3. Immediately drain the pork belly and rinse under cold running water. For optimal crispiness, transfer to an ice bath for 1 minute to halt cooking, then drain thoroughly and pat completely dry with paper towels. Excess moisture is the enemy of crispiness.
4. Place the blanched and dried pork belly into a cold, heavy-bottomed pan or wok with 15ml of neutral oil. Begin heating over very low heat.
5. Chef's Tip: Render the fat slowly and patiently over low to medium-low heat. This allows the fat to melt out, leaving behind incredibly crispy bits. Stir occasionally, for 15-20 minutes, until the pork belly pieces are golden and much of their fat has rendered.
6. Once the fat is largely rendered and the pork is golden, increase the heat to medium-high. Fry for another 3-5 minutes, stirring constantly, until the pork belly achieves a deep, uniformly golden-brown color and is irresistibly crispy.
7. Carefully strain off and reserve any excess rendered pork fat (excellent for cooking vegetables!). Leave only the crispy pork belly in the pan.
8. Add the light and dark soy sauces, and the remaining 15ml of Shaoxing wine to the hot pan with the pork belly. Stir-fry vigorously for just 30 seconds to glaze the pork, allowing the sauces to caramelize slightly onto the crispy exterior. Immediately remove from heat to prevent burning.

Assembly and Presentation

1. Bring a fresh pot of water to a boil for the noodles. Cook the premium wide rice noodles according to package directions until perfectly al dente – tender but with a slight bite. Immediately drain and, if not serving instantly, toss with a tiny touch of neutral oil to prevent sticking.
2. Warm your serving bowls. This helps maintain the dish's temperature.
3. Add 2-3 generous ladles (approximately 80-100ml) of the hot, reduced master stock to the bottom of each warmed bowl.
4. Carefully place a portion of the perfectly cooked rice noodles on top of the sauce.
5. Artfully arrange approximately 80g of the crispy caramelized pork belly over the noodles.
6. Now for the symphony of toppings: Garnish generously with the artisanal pickled long beans, thinly sliced pickled bamboo shoots, finely sliced fresh spring onions, and a sprinkle of coarsely crushed toasted peanuts. Drizzle with a spoonful of aromatic chili oil and a few drops of toasted sesame oil.
7. Finish with a vibrant flourish of freshly chopped cilantro. Serve immediately, perhaps with an optional side of Chinkiang black vinegar for those who enjoy an extra tang. Enjoy this elevated Guilin experience!