Prep 15 mins
Cook 2 hrs 24 mins
This recipe is from a restaurant run by Ma Yingjun of Chengdu, Sichuan, China.
- 3 tablespoons canola oil
- 1 1⁄2 lbs boneless pork shoulder, cut into 1 inch pieces
- 8 garlic cloves, minced
- 2 inches piece ginger, peeled thinly sliced
- 3 tablespoons chinese red chile bean paste (douban jiang)
- 3 tablespoons sugar
- 2 tablespoons light soy sauce
- 1⁄4 cup Chinkiang vinegar
- 3 tablespoons cornstarch, mixed with 3 tbsp. water
- kosher salt, to taste
- 1 (12 ounce) packagethin Chinese wheat noodles
- 3 scallions, thinly sliced (garnish)
- Heat oil in a 14 inch flat-bottomed wok or very large frying pan over medium-high heat. Add pork and cook, stirring until browned, 8–10 minutes.
- Add garlic, ginger, and chile paste. Cook, stirring, until fragrant, about 1 minute.
- Add sugar, soy, and vinegar. Cook, stirring, until sugar dissolves.
- Add 6 cups water and bring to a boil. Reduce heat to medium and cook until pork is very tender, about 2 hours.
- Return to boil, add cornstarch mixture, and cook, stirring, until slightly thickened, 1–2 minutes. Keep soup warm.
- Bring a large pot of salted water to a boil and cook noodles until tender, 3–5 minutes. Drain and divide between 6 large serving bowls. Ladle soup over noodles and garnish with scallions and pickled chiles.