Yu Xiang Pai Gu Mian (Sichuan Noodle Pork Shoulder Soup) |
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Prep Time: 15 Minutes Cook Time: 2 Minutes |
Ready In: 17 Minutes Servings: 6 |
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This recipe is from a restaurant run by Ma Yingjun of Chengdu, Sichuan, China. Ingredients:
3 tablespoons canola oil |
1 1/2 lbs boneless pork shoulder, cut into 1 inch pieces |
8 garlic cloves, minced |
2 inches piece ginger, peeled thinly sliced |
3 tablespoons chinese red chile bean paste (douban jiang) |
3 tablespoons sugar |
2 tablespoons light soy sauce |
1/4 cup chinkiang vinegar |
3 tablespoons cornstarch, mixed with 3 tbsp. water |
kosher salt, to taste |
1 (12 ounce) package thin chinese wheat noodles |
3 scallions, thinly sliced (garnish) |
Directions:
1. Heat oil in a 14 inch flat-bottomed wok or very large frying pan over medium-high heat. Add pork and cook, stirring until browned, 8–10 minutes.
2. Add garlic, ginger, and chile paste. Cook, stirring, until fragrant, about 1 minute.
3. Add sugar, soy, and vinegar. Cook, stirring, until sugar dissolves.
4. Add 6 cups water and bring to a boil. Reduce heat to medium and cook until pork is very tender, about 2 hours.
5. Return to boil, add cornstarch mixture, and cook, stirring, until slightly thickened, 1–2 minutes. Keep soup warm.
6. Bring a large pot of salted water to a boil and cook noodles until tender, 3–5 minutes. Drain and divide between 6 large serving bowls. Ladle soup over noodles and garnish with scallions and pickled chiles.
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