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1
Mix the sugar and salt with 4 cups water until dissolved.
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2
Put the pork in a small baking dish and cover with the brine mixture.
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3
Cover and refrigerate at least 2 hours and up to overnight.
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4
Preheat the oven to 300 degrees F. Discard the brine.
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5
Arrange the pork fat-side-up in the baking dish and add the chicken broth.
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6
Cover tightly with foil and braise in the oven until the pork is very tender, about 2 1/2 hours.
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7
Raise the oven temperature to 450 degrees F. Uncover the pan and continue to cook until the pork is golden brown, about 25 minutes.
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8
Transfer to a cutting board.
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9
Meanwhile, heat about 1 inch of oil in a medium saucepan to 375 degrees F. Fry the egg noodles, stirring once or twice, until crisp and golden brown, 1 to 2 minutes.
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10
Transfer to a paper-towel-lined plate to drain and sprinkle with salt.
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11
Crumble into small pieces.
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12
Bring a large pot of salted water to a boil.
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13
Add the kale and cook until tender, about 7 minutes.
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14
Drain and rinse under cold water to stop the cooking.
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15
Squeeze dry.
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16
Stir together the sour cream, sambal, lime juice, a pinch of salt, and just 1-2 tablespoons water to make a drizzly sauce.
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17
Refrigerate until ready to use.
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18
When ready to serve, heat 1 tablespoon vegetable oil in a large skillet over medium-high heat.
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19
Add the garlic and ginger and cook until golden, about 1 minute.
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20
Add the kale and cook, stirring, until heated through.
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21
Remove from the heat, stir in the fish sauce and soy.
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22
Slice the pork belly against the grain into 1/4 inch thick slices.
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23
Heat the tortillas directly on the flame of the stove top until warm and lightly browned in spots.
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24
Fill each tortilla with kale and small slice of pork.
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25
Top with the fried noodles, chopped cilantro and mint, and drizzle with the sambal sour cream.
