Cantonese style Zaa Zoeng Mein
Ingredients: ground fatty pork, peanut oil, Minsi paste (ground bean), Guilin chili sauce, Hoisin sauce · 40 min cook time · 600kcal · ~₩12,810
Ingredients
400g ground fatty pork, 1tbsp peanut oil, 40g Minsi paste (ground bean), 40g Guilin chili sauce, 80g Hoisin sauce, 100g plain tomato sauce, 20g granulated sugar, 200g stock, 0.25tsp salt, 0.25tsp chicken bouillon, 0.5tsp MSG, 0.5tbsp starch, 1tbsp water, 120g dry wonton egg noodles, 2pieces lettuce, 0.5tsp toasted sesame oil, 10g scallion
Instructions
1. Start rendering the ground fatty pork. Add 400g of ground fatty pork to a wok with 1 tbsp of peanut oil. Loosen the pork for a couple minutes. When it sticks to the wok, scrape it off with a metal wok chuan. Continue rendering until lard is released and the pork starts to brown, which will take about 15 to 20 minutes over medium to medium-high flame.
2. Add 40g of Minsi paste and 40g of Guilin chili sauce to the browned pork. Fry for about a minute over medium flame to combine.
3. Add 80g of Hoisin sauce, 100g of plain tomato sauce, and 20g of granulated sugar. Slightly increase the flame to medium-high and fry the sauce in the lard for about 5 minutes to deepen the flavor.
4. Add 200g of stock and bring to a boil. Cook for about another 5 minutes, stirring continuously. Be aware of splashing and consider wearing an apron.
5. Season the sauce with 1/4 tsp each of salt and chicken bouillon, plus 1/2 tsp of MSG. Slowly thicken the sauce with a slurry made from 1/2 tbsp of starch and 1 tbsp of water until it reaches the desired consistency. Turn off the heat and transfer the sauce to a bowl.
6. To assemble the lo mein, boil 60g of dry wonton egg noodles per portion until done to your liking. Transfer the cooked noodles to a plate.
7. Quickly blanch a couple pieces of lettuce and arrange them neatly on the noodle plate.
8. Drizzle about 1/2 tsp of toasted sesame oil or lard over the noodles and lettuce. Add two to three tablespoons of the Zaa Zoeng sauce and sprinkle with a bit of scallion for garnish.
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