- 1lb ground pork butt
- Fried bean curd, small dice *
- Dried Chinese mushrooms, soak in warm water for 15min, small dice
- 1 head of garlic, finely chopped
- 1 knob of ginger, finely chopped
- 2 scallions, bottom only, save the green tops for garnish
- 1 tbsp canola oil
- 2 tbsp hoisin sauce
- 3 tbsp soybean paste
- 1 tbsp chili garlic sauce
- 2 tsp soy sauce
- 1 tbsp dark soy sauce
- 1 tsp sesame oil
- 1/4 cup chicken stock
1. Heat your wok, or your expensive All-Clad cookware until you see smoke appear, then add the oil. Add the GGS (Ginger, Garlic, Scallions) and cook until its fragrant. Then stir in the hoisin, bean paste, and chili garlic sauce to awaken the flavor of all three.
2. Once awaken, add the ground pork, and stir to break it into bits and sear it on all sides, adjusting the heat to maintain a light-sizzle so that the fat content of the meat renders and helps to oil the pan. When the meat is 90%, add the fried bean curd and mushroom to combine.
3. Now, add the soy sauce, dark soy sauce, and chicken stock. Let the mixture come to a boil. Lower the heat to a simmer, then check the sauce for coloring and taste. The sauce should have a dark brown color, if its too light add either bean paste or hoisin sauce. Bean paste tends to be salter than hoisin, which is sweeter, so adjust according to taste as well.
4. Cook for 20-30 minutes uncovered. The chicken stock should be evaporated and what is left is a dark-brown, full-flavor pork ragu. Stir in the sesame oil and eat away
Cooking the noodles:
1 bag thick white noodles
Bring a generous amount of unsalted water to a rolling boil over high heat. Add the noodles and swish with chopsticks to separate the strand. Cook the noodles until cooked but firm to the bite, about 4-6 minutes, Drain in the colander and chill thoroughly under cold running water. Shake off excess water and add a little canola oil to the noodles, so it won’t stick to each other into a large bowl.
Put the cooked noodles in bowl, top it with the pork and green scallions, stir until combine well. Let’s eat!
* Fried bean cured is fried tofu with a firm texture and brown color.