Hakka Pulled Pork Noodles with Cracklings (Bakmi Khek Medan)

Cut the pork fat into small cubes. Place them in a pan and cook them on low-medium heat. The fat will slowly render out from the skin. It may takes some times, just watch out on the heat not to burn them. They will crisp up as the fat renders out. Remove them from the fat and save them for later use. If you make this the day before, you can preheat them in oven at 350 F for 15 minutes and they will be crispy again

Place the pork with the seasoning in a sealed plastic bag and marinade for at least 30 minutes

Prepare a pot with a lid and place the pork inside the pot, pour in water, about 1-inch high. Cook on low to medium until the pork is fully cooked and tender, about 45 minutes to 1 hour. Remove the pork from the cooking liquid and when cool enough to handle, shred the meat. Save the cooking liquid (strain if necessary). This is a great tasting liquid

Cook the noodles in a boiling water. Discard the water and briefly rinse with cold running water

Prepare an individual serving bowl and spoon about 1 Tbsp of pork lard, 2-3 Tbsp of the cooking liquid, portion out the noodle and mix them well, to make sure noodles are well-coated with the above. Top with shredded pork, crispy pork cubes, chopped green onion, and fried shallots