Pork and Noodles
Soy Sauce, Five Spice, Bean Sprouts, Chives, and Fried Shallots
Chef Eric Sze of 886 | New York
Yield: 1 serving
Adapted by StarChefs | october 2019
INGREDIENTS:
10 grams rendered pork back fat
30 grams ground pork
2 shallots, thinly sliced
¼ cup soy sauce, plus additional for seasoning
1 tablespoon sugar
2 teaspoons five spice powder
2 tablespoons cornstarch, mixed with ¼ cup cold water
1 cup pork stock, reduced by half
Salt
White pepper
150 grams wheat noodles
½ cup bean sprouts
Garlic chives, cut into batons
1 tablespoon fried shallots
METHOD:
In a saucepan over medium flame, heat fat and sauté pork and shallots until browned. Add soy, sugar, five spice, and slurry. Cook 3 minutes, stirring to combine, remove from heat, and keep warm. In a separate saucepan, heat stock and season with soy, salt, and pepper. Bring a pot of water to a boil. Cook noodles until soft but toothsome; drain. Quickly blanch bean sprouts and chives. Into a small bowl, pour seasoned pork broth. Add noodles and top with sautéed pork, bean sprouts, and chives. Garnish with fried shallots.
