Ingredients: All-purpose flour, Salt, Water, Boneless pork shoulder (Boston butt), Skinless boneless pork belly · 270 min cook time · 620kcal · ₩38,600
Ingredients
550g All-purpose flour, 8g Salt, 275g Water, 900g Boneless pork shoulder (Boston butt), 900g Skinless boneless pork belly, 360ml Pork stock, 180ml Shaoxing wine, 180ml Soy sauce, 5pieces Star anise, 10cloves Garlic, 50g Ginger, 100ml Neutral tasting oil, 120g Lard, 225g Spinach, 2.5g Ground white pepper, 1tbsp Chinese black vinegar, 1pinch Sugar, 1pinch MSG, 1tbsp Crushed toasted sesame seeds, 1tbsp Doubanjiang, 1tbsp Sichuan chili flakes
Instructions
1. Combine 550g all-purpose flour and 8g salt in a large bowl. Mix by hand until combined.
2. Add 275g water to the flour mixture. Mix by hand until a shaggy dough forms. Knead the dough in the bowl, incorporating any dry bits, until it forms a single mass. If easier, transfer to a clean surface and knead until mostly smooth.
3. Wrap the dough tightly in plastic wrap, ensuring no air is trapped. Place in a bowl and let rest for 20 minutes.
4. Cut 900g boneless pork shoulder and 900g skinless boneless pork belly into 2-inch chunks.
5. In a 6-7 quart Dutch oven, combine 360ml pork stock, 180ml Shaoxing wine, and 180ml soy sauce. Add 5 star anise, 10 cloves of garlic (smashed), and 50g ginger (sliced). Bring to a boil over medium-high heat, then reduce to a steady simmer.
6. Carefully nestle the pork chunks into the simmering liquid. Bring back to a boil if needed, then reduce to a simmer.
7. Make a cartouche: Fold a sheet of parchment paper in half, then in half again. Turn it so the short end faces you, and fold it over again. Fold it over itself towards the point, like a paper airplane, until you reach the end. Cut off the tip (about 1/4 inch). Measure the cartouche against the pot, making a small incision on the inside of the pot's rim. Cut across the incision. Unfold the cartouche.
8. Place the cartouche gently on top of the pork in the Dutch oven, then cover with the lid. Transfer to an oven preheated to 300°F (149°C) and braise for 3 to 3.5 hours, or until the meat is incredibly tender.
9. While the pork braises, take out the rested dough. Knead it lightly for 3-4 minutes until it's super smooth. Wrap it in plastic wrap and let it rest for another 5-10 minutes.
10. Remove the plastic wrap from the dough. Roll the dough into an 8-inch log. Lightly brush the entire log with neutral tasting oil (avocado, vegetable, or peanut oil).
11. Using a ruler as a guide, make small incisions at 1-inch intervals along the dough log. Slice gently with a knife at each incision, creating 8 individual 1-inch segments.
12. Brush the bottom of a quarter sheet tray generously with neutral tasting oil. Place the dough segments onto the oiled tray. Brush all cut sides of the dough with oil. Lightly form each segment into a rounder, less oval shape.
13. On a cutting board or work surface, gently roll each dough segment into a 6-inch rough oval/rectangle. Repeat for all segments. Brush both sides of each flattened dough piece with oil. Shingle the oiled dough pieces onto the sheet tray.
14. Fully wrap the sheet tray with plastic wrap, ensuring no air can get in. Let the dough rest at room temperature for 1 hour, or refrigerate for up to 3 days. If refrigerated, bring to room temperature before stretching.
15. Once the pork is done, carefully remove all pieces from the braising liquid using a spider or slotted spoon and place them on a sheet tray. Do not discard the braising liquid.
16. Shred the pork by hand or chop it with a cleaver until it's in chunky pieces. Combine the pork shoulder and pork belly for an even mix of lean and fatty meat.
17. Ladle some of the braising liquid over the shredded pork to moisten and season it. Toss to combine. Taste and add more braising liquid if needed. Cover with plastic wrap and keep warm in a low oven, or refrigerate/freeze for later use.
18. Melt 2 tablespoons of lard in a wok over medium heat. Once melted and hot, add 5 cloves of minced garlic. Cook until fragrant (about 20-30 seconds).
19. Add 225g spinach to the wok. Toss lightly to coat. Reduce heat to medium and cook until all the spinach is wilted (about 2-3 minutes).
20. While spinach cooks, add 1/2 teaspoon ground white pepper and 1 tablespoon soy sauce. Stir to coat. Once wilted, turn off the heat and transfer the spinach to a bowl or plate.
21. Finely chop 5 cloves of garlic. Smash them with the flat side of a knife, then mince them as finely and evenly as possible.
22. Melt 120g lard in a medium saucepan over medium heat until it reaches 350°F (177°C).
23. In each serving bowl, add 1 tablespoon soy sauce, 1 tablespoon Chinese black vinegar, a small pinch of sugar, and a generous pinch of MSG. Stir to dissolve.
24. Take one dough piece. Lay it flat on a lightly oiled surface. Using a chopstick or skewer, make a line down the center by lightly pressing and dragging, almost cutting through the dough. This line will guide the tearing.
25. Hold the dough piece underhanded with thumbs on top. Gently stretch it to shoulder width. Then, stretch it further by gently slapping it against the counter, moving your hands up and down, slowly lengthening it to about 4 feet.
26. Once stretched, pinch and pull apart the dough along the center seam created by the chopstick, tearing it into two long pieces.
27. Immediately drop the stretched and torn noodles into boiling water. Cook for 60-90 seconds until al dente. Fresh noodles cook very quickly.
28. Transfer a generous portion of cooked noodles to the prepared bowl. Top with a mound of braised pork, some cooked spinach, a generous tablespoon of crushed toasted sesame seeds, a small spoonful of doubanjiang, a little of the finely chopped garlic, and a generous spoonful of Sichuan chili flakes.
29. Pour the hot 350°F (177°C) lard directly over the pile of chili and garlic. This creates a quick chili oil and emulsifies the sauce.
30. Stir everything together until well combined. Serve immediately and enjoy!