Hokkien Mee

Bahan-bahan (4 porsi)

• 170 g pork belly
• 400 g thick Hokkien noodles (or Udon noodles, cook in boiling water or per package instructions)
• 3 tablespoons pork oil (recipe below)
• 4 cloves garlic (minced)
• 6 medium-sized shrimp (shelled, deveined and tails removed)
• 160 g sliced Napa cabbage
• 4 tablespoons dark soy sauce (I used Lee Kum Kee Cooking Caramel sauce)
• 3 tablespoons soy sauce (or more to taste)
• 180 ml pork stock (or chicken broth)
• 1 teaspoon sugar
• 3 dashes ground white pepper (to taste)
• cornstarch slurry (mix 1 tablespoon cornstarch with 2 tablespoons water)
• sambal (for serving)