Braised Spiced Pork with Cao Lau Noodles

Cook pork, turning occasionally, until browned all over, 10–15 minutes; transfer to a plate.

Pour off all but 1 tablespoon fat from pot.

Add garlic and cook, stirring, until fragrant but without taking on any color, about 1 minute.

Add reserved marinade and 4 cups water and bring to a boil.

Add pork, reduce heat, and simmer, partially covered, turning pork occasionally, until fork-tender but not falling apart, 1–1 1/2 hours.

Let cool in liquid.

DO AHEAD: Pork can be marinated 1 day ahead of braising; keep chilled.

Pork can be braised 2 days ahead; cover and chill.

Heat 1/2 cup oil in a small skillet over medium-high heat.

Working in batches, fry wonton wrappers until golden brown, about 30 seconds per side.

Transfer to paper towels to drain; season with salt.

Cook noodles according to package directions.

Using tongs or a spider, transfer noodles to a colander and run under cold water to stop cooking; transfer to a large bowl.

Toss with remaining 1 tablespoon oil; set aside. (Keep pot of boiling water handy for reheating noodles.).

Remove pork from braising liquid and slice 1/4" thick.

Bring braising liquid to a boil (it will be concentrated, like the juices in a roasting pan).

Add 1/2 cup water.

The flavor should still be intense and slightly salty; adjust with more water if needed.

Simmer 2 minutes, remove from heat and add sliced pork.

Let cool slightly.

Just before serving, return noodle cooking water to a boil.

Place noodles in a fine-mesh sieve and lower into hot water to reheat, 30 seconds.

Divide noodles among bowls.

Place bean sprouts in sieve and cook in same pot of water 30 seconds; drain and place on top of noodles.

Remove pork from cooking liquid and place on top of noodles.

Ladle some cooking liquid over.

Serve with chile, lime wedges, wontons, a handful of herbs, and a dab of chili paste.

DO AHEAD: Wontons can be fried 5 days ahead.

Let cool; store airtight at room temperature.