Tomato-Pork Noodles

Egg, Cabbage, Pickled Onion, Sesame Oil

Chef Lucas Sin of Junzi Kitchen | New York
Yield: 2 servings

“This tomato-egg sauce is traditionally something that a mom or grandma makes. Everyone has their own version, like Italians and tomato sauce. It’s popular, tangy, and friendly. Ours is served with noodles, as it’s typically eaten in northern China.” — Chef Lucas Sin

---

Adapted by StarChefs | February 2019

INGREDIENTS:

Red Pork Hock:
1 tablespoon Szechuan peppercorns
1 tablespoon cloves
1 tablespoon fennel seeds
1 pod black cardamom
1 pod star anise
2 bay leaves
One 4-pound bone-in, skin-on pork hock
3 green onion whites
Two 1-inch knobs ginger
¼ cup rock sugar
2 tablespoons Chinese soy bean paste
¼ cup Shaoxing cooking wine
2 tablespoons dark soy sauce
2 tablespoons light soy sauce
1½ tablespoons rice vinegar

Tomato-Egg Sauce:
¼ cup neutral oil
2 cloves garlic, smashed and coarsely chopped
One 1-inch knob ginger, peeled and thickly sliced
2 green onion whites, thickly sliced
6 medium tomatoes, coarsely chopped
⅓ cup tomato paste 
1 tablespoon salt
1 tablespoon sugar
⅛ teaspoon white pepper
2 tablespoons cornstarch
3 eggs

To Assemble and Serve: 
Salt
12 ounces fresh flour noodles
Pickled daikon
2 tablespoons finely chopped green onion
½ handful cilantro leaves
1 teaspoon sesame oil

METHOD:

For the Red-cooked Pork Hock:
In a pan over medium heat, toast dry spices dry until fragrant; cool. To a large pot, add hocks, cover with warm water, bring to boil, and drain. Rinse hocks under cold running water. Return hocks to pot and add toasted spices and remaining ingredients. Add water to cover, bring to boil, decrease heat, partially cover, and simmer at least 3 hours, checking periodically and maintaining a water level that goes three-quarters of the way up the hocks. When meat is fork tender, cool slightly. Debone hocks, discarding bones, mincing the skin, and pulling the meat. Combine skin and meat, and hold in cooking liquid.

For the Tomato-Egg Sauce:
In a hot wok over high flame, heat 3 tablespoons oil until just barely smoking. Add garlic, ginger, and green onion; begin stir-frying. When aromatics are fragrant, after about 30 seconds, add tomatoes and tomato paste. When mixture boils, decrease heat and simmer until tomatoes fall apart, about 20 minutes. Season with salt, sugar, and white pepper. Make a cornstarch slurry and stir into wok sauce. When sauce thickens, remove from heat and check and adjust seasoning. Heat a separate wok over medium-high heat. In a bowl, whisk to combine eggs and remaining oil. Scramble eggs in wok until curds barely hold, about 10 seconds. Remove from heat immediately. Add tomato sauce to eggs, stirring to combine.

To Assemble and Serve: 
Bring a pot of salted water to a boil. Cook noodles to desired doneness and shock in room temperature water. Divide noodles between 2 serving bowls bowl and spoon a liberal amount of Tomato-Egg sauce on top. In generous piles, add Red-cooked Pork Hock and pickled daikon. Garnish with green onion, cilantro, and sesame oil.

---