Pork Noodle Soup
6 servings
135 minutes
Pork noodle soup is a fragrant and rich dish that combines rich meat notes with a spicy kick. This recipe may trace back to fusion cuisine traditions where Eastern motifs blend with European cooking techniques. Fried pork with garlic and ginger creates a delightful aroma, while the addition of chili paste gives the dish a pleasant spiciness. The broth made with soy sauce and vinegar is rich and deep. Tender wheat noodles absorb this flavor well, while leeks and pickled chili peppers add freshness and a slight tang to the composition. This dish warms you up and energizes you, making it perfect for a cozy home dinner or a festive lunch.
1
In a wok, heat the oil over high heat. Fry the finely chopped pork pieces until golden brown. Add minced garlic, ginger, and chili paste.
- Canola oil: 3 tablespoons
- Pork shoulder: 700 g
- Garlic: 8 cloves
- Ginger: 100 g
- Chili paste: 3 tablespoons
2
Cook, stirring, until fragrant. Then add sugar, soy sauce, and vinegar. Cook, stirring, until the sugar dissolves.
- Sugar: 3 tablespoons
- Light soy sauce: 2 tablespoons
- Black rice vinegar (Chinkiang): 1 glass
3
Pour in 6 cups of water and bring to a boil. Reduce the heat and cook for another 2 hours. Mix the starch with water and pour it into the pan. Stir and cook for 1-2 minutes.
- Water: 3 tablespoons
- Cornstarch: 3 tablespoons
- Salt: to taste
4
While the pork is cooking, boil the noodles. Drain the water and distribute the noodles into 6 plates, pour in the broth with pork and vegetables, and sprinkle with chopped leeks and chili pepper. Enjoy your meal!
- Wheat noodles: 350 g
- Leek: 1 g
- Pickled chili peppers: to taste