This dish is on the special Asian American and Pacific Islander Heritage Month menu at both the Chicago and Nashville locations of Sunda New Asian. To make it, chef Mike Morales sautés sliced onion with Chinese sausage and then adds bok choy and shrimp, followed by a broth made with water, hondashi, achiote, fish sauce, oyster sauce and sesame oil and Cantonese wheat noodles. That’s followed by sliced carrots, Napa cabbage, salt and pepper.
Then the noodles are topped by Filipino-style adobo pork belly that has been braised in coconut vinegar, soy sauce, dark brown sugar, rice wine vinegar, garlic, pepper, bay leaves and chicken stock, and then crisped up in a pan. The whole dish is finished with a squeeze of lemon juice.