Sichuan Za Jiang
Ingredients: Oil, Ground fatty pork, Pixian Doubanjiang (chili bean paste), Sichuan style sweet bean paste (Tianmianjiang), Stock · 45 min cook time · 550kcal · ~₩14,300
Ingredients
1tablespoon Oil, 500g Ground fatty pork, 30g Pixian Doubanjiang (chili bean paste), 30g Sichuan style sweet bean paste (Tianmianjiang), 0.5cup Stock, 0.25teaspoon Salt, 0.5teaspoon MSG, 0.5teaspoon White pepper, 0.5teaspoon Sugar, 1tablespoon Liaojiu (Shaoxing wine), 1tablespoon Potato starch, 2tablespoons Water, 1teaspoon Garlic water, 0.5teaspoon Chinese dark vinegar, 0.5tablespoon Sichuan chili oil, 0.25teaspoon Sichuan peppercorn powder, 0.25teaspoon Toasted sesame oil, 0.5tablespoon Soy sauce, 240g Dry noodles, 4pieces Baby bok choy, 1stalk Scallion, 1sprig Cilantro
Instructions
1. Drizzle in one tablespoon of oil into a wok.
2. Add 500g of ground fatty pork. Use a coarser grind if possible for a smoother and more tender sauce texture.
3. Over a medium flame, slowly render out the lard from the pork. This takes time and can be thought of in three stages.
4. First, fry until the pork starts to get loose and flow off your spatula (a couple of minutes).
5. Next, the pork will reach an annoyingly-sticking-to-the-wok stage. Patiently scrape off anything sticking, adding a little extra oil if needed.
6. After about 5 minutes, the pork will begin to release lard and fry. Look for lightly browned but not crisp pork, known as "Gan Xiang You Ren" in Sichuan.
7. Add some rendered lard into the Pixian Doubanjiang and Sichuan style sweet bean paste and mix well. This helps the sauce mix evenly and prevents scorching.
8. Fry the mixed chili bean paste in the wok for about a minute to tint the oil red.
9. Add the Sichuan style sweet bean paste and fry all together for another 2 minutes.
10. Add half a cup of stock and let it simmer for about 3 minutes.
11. Add 1/4 teaspoon salt, 1/2 teaspoon MSG, 1/2 teaspoon white pepper, and 1/2 teaspoon sugar. Mix well.
12. Add 1 tablespoon of liaojiu (Shaoxing wine). Let it simmer for a minute.
13. Slowly drizzle in a slurry of one tablespoon potato starch and two tablespoons water bit by bit until the sauce reaches a desired consistency.
14. Reserve the finished Za Jiang in a bowl.
15. To make the mixed (ganban) version: In a noodle serving bowl, combine 1 teaspoon garlic water, 1/2 teaspoon Chinese dark vinegar, 1/2 tablespoon Sichuan chili oil, 1/4 teaspoon Sichuan peppercorn powder, 1/4 teaspoon toasted sesame oil, 1/2 tablespoon soy sauce, 1/8 teaspoon salt, 1/8 teaspoon MSG, and 1/4 cup stock or water.
16. Boil 60g dry noodles per serving along with a couple pieces of baby bok choy until done to your liking.
17. Place the cooked noodles and bok choy neatly into the serving bowl with the base seasoning.
18. Top with two to three tablespoons of Za Jiang, a bit of scallion, and cilantro.
19. To make the soup noodle version: The base seasoning is the same as the mixed version, but stock is mandatory. Use a simple pork bone stock or a quick stock made from concentrated frozen stock and hot water.
20. Combine all seasonings in the serving bowl first, then add the stock.
21. Cook 60g dry noodles per portion and some baby bok choy.
22. Carefully place the noodles and vegetables into the soup.
23. Top with a couple tablespoons of Sichuan Za Jiang.
Source: Watch the original video