Noodle with minced pork
Servings: two generous portions
My husband suddenly craved for noodles with minced pork darkened with soy sauce. So, what’s a wife to do? Make one of course, or else the nagging wouldn’t stop.
While I prefer noodles topped with poached chicken seasoned with ginger, garlic, and sesame oil due to its light taste, I must admit that eating noodles with this rather thick and sweet topping can be a comforting alternative.
I know pork lard is bad but I like how it crunches amid lumps of ground pork. Feel free to omit this.
Ingredients:
300 g noodle
200 g ground pork
a bunch of choi sum, cut into bite-sized pieces.
10 g of pork lard (optional), julienned.
3 cloves garlic, finely minced
2 cm of ginger, finely minced
2 tbsp shaoxing wine
1 tbsp rice vinegar
1 tbsp soy sauce
1 tbsp sweet soy sauce
Salt and pepper to taste
1 tbsp of sesame oil
Directions:
Fry the lard on a non-stick pan until crispy and brown, its fat rendered. Pour in the minced garlic and ginger. Fry until crispy, brown, and fragrant.
Next, pour in the ground pork and cook until half done. Pour the wine and vinegar and cook further. Before the pork is completely cooked, add the soy sauces and season with salt and pepper. Let the mixture evaporate.
Meanwhile, pour 1/2 tbsp each into two bowls. Season with salt.
Heat a pot of water and bring to boil. Blanch the choi sum to the desired doneness and set aside. Using the same pot of boiling water, cook the noodle as per manufacturer’s direction. When done, mix the noodle with the sesame oil mixuture. Top with minced pork and choi sum. Serve.
