American-style jia jiang mian, barbecue-inspired pork meat sauce noodles
Chinese Cooking Demystified · ♥ 3.6K likes · 66.1K views · 14 min video
Read about pork in the BrightCulinary Book
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Ingredients
Method
Techniques
- 450 g ground pork belly
- 100 g bacon
Mix coarsely ground pork belly with bacon sliced to the same consistency.
- 15 g dried chili
Soak the dried chili overnight in hot boiled water.
- 2 cloves garlic
- ¼ tsp salt
Snip and chop the soaked chilies, smash two cloves of garlic with a quarter teaspoon of salt and chop the two together one to two minutes; the garlic is an emulsifier and brings it into a paste.
- 1 tbsp oil
Start the pork and bacon in about a tablespoon of oil over medium to medium-high and render the fat out slowly.
- ½ whole onion
- ¼ tsp salt
- 1 tbsp peanut oil
- water
On a second burner soften half a thinly sliced onion with a quarter teaspoon of salt, a tablespoon of peanut oil and just enough water to cover the bottom, over a low flame, stirring every couple of minutes.
Softening the onion
Keep frying the pork; it loosens, then sticks, then releases its lard. After about ten more minutes it should be golden brown but not too brown or crispy, since it is the base of a meat sauce.
- 2 tbsp rendered lard
Heat a couple of tablespoons of the rendered lard on medium, mix in the chili sauce and fry it briefly so it does not scorch.
- 1 tbsp tomato paste
- 1 tbsp paprika
Do the same with a tablespoon of tomato paste, then add the paprika and the softened onions and fry until the oil stains red.
- 200 g crushed tomatoes
- 200 ml stock
- 200 ml light beer
- ½ tsp chicken bouillon powder
- 2 tbsp dark brown sugar
- 1 tbsp soy sauce
Add the crushed tomatoes, stock and beer and bring to a light boil, seasoning with bouillon powder, dark brown sugar, soy sauce, ground coriander and black pepper.
Simmering the meat sauce
- ½ tsp ground coriander seed
- black pepper
Cook over medium to medium-high about twenty minutes to evaporate the added moisture and break the onions down, until it reaches the lava-bubbling stage.
- ½ tbsp cornstarch
- MSG
- brown sugar
- 1 tsp Tabasco
Drizzle in the cornstarch and water slurry bit by bit, then do a final seasoning with more MSG and brown sugar, a good crack of black pepper and about a teaspoon of Tabasco.
Season each bowl with salt, MSG, sugar, soy sauce, Worcestershire and black pepper.
- salt
- MSG
- sugar
- soy sauce
- Worcestershire sauce
- black pepper
- pasta
Boil the pasta a touch past al dente, lift it out and jiggle it to cool and let the steam escape.
- 1 tbsp pasta water
Add a tablespoon of pasta water and the pasta to the seasoned bowl, mix, then smother with the sauce.
- pickled jalapenos
- chopped green chilies
- sour cream
- chopped onion
- Doritos
- cheddar cheese
- scallion
Serve with toppings: pickled jalapenos, chopped green chilies, sour cream, chopped onion, Doritos, cheddar and scallion.
The toppings bar