Bring a medium pot of water to a boil and add 2 tbsp salt. Place the pork belly (skin side up) into the boiling water. Reduce to medium heat and boil for 5 minutes. Meanwhile, finely dice the garlic and set aside. Peel and wash the ginger, onion and spring onion, then slice the ginger into fine slices.

Remove the pork belly from the water and place it skin side up on a chopping board. Pat dry thoroughly with a paper towel. Using a Pork Belly Skin Crisping Tool (recommended for best results) or a knife/skewer, pierce the entire skin surface several times. Pat dry any moisture that appears. Flip the pork belly so the meat side faces up. Cut slits about 1.5 cm apart and 0.5 cm deep into the meat. Sprinkle the diced garlic and Ahh Maa Crispy Pork Rub evenly over the meat side only (avoid the skin) and gently massage in.

Tip: These slits help the marinade absorb and guide slicing after cooking. Repeat for any additional servings.

Double layer a piece of aluminium foil slightly larger than the pork belly. Place the pork in the centre and fold up the edges to create a shallow tray no higher than the skin. Pat the skin dry, sprinkle with a light layer of salt and refrigerate for 20 minutes. Meanwhile, cut the onion into quarters keeping the base intact, and trim the spring onion stalks.

Dice the green spring onion tops into 1 cm pieces and set aside for garnish. In a medium pot, bring the chicken stock and water (1 L for 2 servings / 2 L for 4 servings / 3 L for 6 servings) to a boil. Add the sliced ginger, quartered onion, spring onion stalks, half the fried shallots and the Ahh Maa Chicken Stock Soup Seasoning. Reduce to medium heat, cover with a lid and simmer for 20 minutes.

Line the bottom of the air fryer basket with foil, folding the edges flat to prevent lifting. This helps focus heat from the top of the air fryer and allows the optimal cooking process. Place the pork belly (in its foil tray) in the centre of the basket. Cook for 20 minutes at 100°C. Then increase to 200°C and cook for 40 minutes, brushing a little vegetable oil on the skin at the 5 minute and 20 minute marks to enhance crispiness. Remove and rest for 10 minutes before slicing.

Preheat the oven to 150°C (convection setting). Line a wired tray with foil and place the pork belly (in its foil tray) in the centre of the rack, on the middle shelf of the oven. Roast for 20 minutes at 150°C. Then increase the temperature to 235°C and roast for 40–45 minutes, brushing the pork skin with vegetable oil at the 5 and 20-minute marks for extra crackle. Remove and rest for 10 minutes before chopping.

Divide the egg noodles evenly based on the number of servings you are making and loosen them on a plate. Microwave each portion for 30 seconds, one at a time, and place each serving in a separate bowl. Set aside.

Prepare cold water in a large bowl and set aside. Place the first portion of microwaved egg noodles in a strainer and lower them into boiling water. Cook for 15 seconds for a firm texture or 25 seconds for a soft texture, while stirring occasionally.

Once cooked, remove the noodles with a strainer, shake off the excess water and immediately dunk them into the cold water bath for 5–10 seconds to prevent clumping. Do not discard the pot of water as this will be used to cook the other portions. Shake off excess water and transfer to a serving bowl. Repeat for the other portions.

Blanch seasonal vegetables in boiling water for 30 – 60 seconds until bright green and just tender, then drain well.

Place the pork belly skin side down on a board and slice along the pre cut slits into strips, then cut into bite sized cubes. Arrange the vegetables to sit on top of the egg noodles on one side of the serving bowl and place the pork neatly on top in the centre. Ladle the hot broth into the serving bowl around the crispy pork and top with the remaining fried shallots and diced spring onion. Serve alongside chilli oil and enjoy!