Zha Jiang Mian
Ingredients: pork shoulder, cornstarch, oyster sauce, light soy sauce, white pepper · 45 min cook time · 650kcal · ~₩11,580
Ingredients
0.5lb pork shoulder, 1tbsp cornstarch, 1tbsp oyster sauce, 2tsp light soy sauce, 0.33tsp white pepper, 1tbsp water, 0.5oz shallots, 0.5oz green onions, 3cloves garlic, 1ea cucumber, 3tbsp red vinegar, 1tbsp white rice vinegar, 1tbsp hoisin sauce, 1tbsp ground bean sauce, 3tbsp tomato sauce, 2tbsp sugar, 0.5cup water, 2tsp potato starch, 2tbsp water, 1lb thick egg noodles, 2tbsp oil
Instructions
1. Cut about 1/2 lb of pork shoulder into thin slices, then cut the slices into thin strips.
2. Marinate the pork with 1 tbsp cornstarch, 1 tbsp oyster sauce, 2 tsp light soy sauce, 1/4-1/3 tsp white pepper, and 1 tbsp water. Mix well.
3. Dice about 1/2 oz of green onions (just the green part).
4. Dice about 1/2 oz of shallots.
5. Smash, peel, trim ends, and dice 3 cloves of garlic (almost 1/2 oz).
6. Cut cucumber into three 2-3-inch segments. Slice each segment in half, remove the core, and then cut into thin strips.
7. Prepare the sauce by combining 2 tbsp red vinegar (or white vinegar), 1 tbsp white rice vinegar, 1 tbsp hoisin sauce, 1 tbsp ground bean sauce, 2 tbsp tomato sauce (or ketchup), 2 tbsp sugar, and 1/2 cup water. Mix well.
8. Taste the sauce and adjust as needed. Add 1 more tbsp of tomato sauce and 1 more tbsp of red vinegar for tanginess, totaling 3 tbsp of each.
9. Make a slurry by mixing 2 tsp potato starch with 2 tbsp water.
10. Boil a generous amount of water for the noodles. While waiting, loosen fresh noodles with your hands.
11. Once water is boiling, add noodles. Cook in batches if making a large quantity to prevent crowding.
12. After cooking, immediately dunk the noodles in cold water to shock them, then transfer them back into hot water to warm them up for 30-40 seconds.
13. Drain the noodles and add a touch of oil to prevent sticking. Loosen with chopsticks.
14. Plate the noodles and repeat steps 11-13 for any remaining batches.
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