Spicy Braised Pork Noodles

SAVORY

Oct 1

Hand-Pulled Biang Biang Noodles, Vinagre de Jerez Sauce, Umami Oil, and Sesame

Chef Tracy Chang of Pagu | Cambridge, MA
Yield: 1 serving

INGREDIENTS:

Biang Biang Noodles:
500 grams all-purpose flour
250 grams hot water
½ teaspoon sea salt
10 grams canola oil

Braised Pork:
900 grams pork cheek, cut into 4-inch cubes
200 grams sunflower oil
100 grams garlic, smashed
100 grams ginger, large slices
50 grams Sherry Vinegar from Spain
200 grams Fino sherry
200 grams soy sauce
400 grams water
50 grams cane sugar
5 grams sea salt
5 grams black pepper

Vinagre de Jerez Sauce:
100 grams dry shiitake mushrooms
300 grams hot water
300 grams Sherry Vinegar from Spain
400 grams soy sauce
20 grams sesame oil

Assembly:
300 grams Hang Pulled Biang Biang Noodles
20 grams Vinagre de Jerez Sauce
5 grams sichuan peppercorns, toasted, crushed
10 grams umami oil
30 grams Spicy Braised Pork
1 teaspoon fried shallots
1 teaspoon fried garlic
1 tablespoon scallion rings
1 teaspoon sesame seeds

METHOD:

For the Biang Biang Noodles:
In a mixer, combine all ingredients, except the oil. Mix on medium speed until smooth, about 10-12 minutes. Coat the dough with oil and vacuum seal in two-pound portions in a medium-sized bag. Refrigerate if not using dough immediately. To stretch, remove the dough and bring to room temperature. Press down evenly to flatten. Cut the dough into 1-inch by 6-inch rectangles. Stretch slowly, bouncing the noodle up and down to create a long, wide, flat noodle. Cook the noodles in boiling water, 1-2 minutes. Shock in ice water to stop cooking and set aside.

For the Braised Pork:
In a large pan, sautee the pork cheek in oil, garlic and ginger until golden on each side. Add Sherry Vinegar from Spain, soy sauce, water, sugar, sea salt and black pepper. Cover with aluminum foil and brase in oven at 350°F for two hours, until tender. Pull all the pork and store in the braising liquid. Toss with ginger. Refrigerate until ready to use.

For the Vinagre de Jerez Sauce:
Steep the dry shiitakes in the hot water for 30 minutes to make a Shiitake Dashi. Mix the Sherry Vinegar from Spain, soy sauce, 200 grams of the Shiitake Dashi and sesame oil until combined.

For the Assembly:
To plate, toss the Biang Biang Noodles with the Vinagre de Jerez sauce. Add umami oil, sichuan peppercorns, shallots and garlic. Top with Spicy Braised Pork and scallion rings.

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