Zhajiangmian

Zhajiangmian

Ingredients:

  • 300g boneless pork (shoulder, thigh, muscles, steak)
  • 1 teaspoon hot pepper paste
  • 20g ginger (peeled and finely chopped)
  • 1 tablespoon brown sugar
  • 1 piece star anise
  • 2 tablespoons Shaoxing rice wine
  • 2 tablespoons dark soy sauce
  • 1/2 teaspoon Sichuan pepper (whole grains)
  • 1/2 fennel seeds
  • 2 black cardamom pods
  • 1 tablespoon rice oil
  • Rice noodles (for garnish)
  • 1 green onion (chopped in fine slices)


Steps:

  1. Cut pork into thin strips, chop the ginger in thin slices, then chop the green onion into thin slivers.
  2. Put the wok on high heat, then add the oil and through the rotation of the wok make it so that the oil reaches the pan’s walls.
  3. When the oil begins to smoke, add the hot pepper paste.
  4. Cook on high heat, stirring all the time until the oil becomes reddish and the pepper paste is dissolved.
  5. Add the following into the wok: the ginger, brown sugar, pepper, fennel seeds, anise, the black cardamom pods and continue cooking, all at high heat, stirring constantly for approximately 30 seconds, so as to melt the sugar and the spices to begin to release their aroma.
  6. Add the meat and cook at high heat, stirring all the time for about 1 minute.
  7. Once the meat has changed its colour, pour water in the wok (not too much, enough to cover the meat).
  8. When the water begins to boil, add the soy sauce, rice wine and stir.
  9. Let it boil over medium heat for approximately 20-25 minutes.
  10. When the meat is tender and the sauce has reduced take the wok off the heat.
  11. Prepare the rice noodles according to the packet instructions, put them on the plate, then add, over the pieces of meat covered in sauce.
  12. Garnish with sliced ​​green onions and enjoy this delicious sweet-spicy pork.

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