Beijing Saucy Noodles

Pork & Noodles

• 400g pork shoulder, skin/fat on

• 2 nests wheat noodles (any type you like)

• 500ml chicken stock

Whole Spices (for infused oil)

• 1 stick cinnamon

• 2 star anise

• 3 bay leaves

• 1 tsp fennel seeds

• 2 spring onions, roughly chopped

• ½ thumb of ginger, finely sliced

The Sauce

• 1½ tbsp Chinese soy bean paste
  (Alternative: yellow bean sauce)

• 2½ tbsp sweet soy bean paste
  (Alternative: hoisin sauce)

• ½ tsp sugar

• 1 tbsp light soy sauce

Dice the pork shoulder into bite-sized chunks, keeping the skin and fat intact.

Roughly chop spring onions and finely slice the ginger.

Place the fatty pork pieces into a cold wok or pan. Heat gently to render the fat slowly. This creates the cooking oil for the dish.

Once the fat is crispy and golden, remove the crackling and reserve for garnish. Spoon out excess lard, leaving just enough to cook the rest of the dish.

On low heat, add the whole spices (cinnamon, star anise, bay leaves, fennel seeds).

After 30 seconds, add ginger and spring onion.

Stir gently, letting the aromatics infuse the fat for 1–2 minutes.

Brown the Pork

Turn heat up to medium-high. Add the rest of the diced pork shoulder into the wok.

Spread it out and sear for 2–3 minutes, getting color on all sides. Toss the pork with the spices so everything is well-mingled.

Make the Sauce

Add:

1½ tbsp soy bean paste

2½ tbsp sweet soy bean paste

½ tsp sugar

1 tbsp light soy sauce

Stir everything well so the pork is coated in the thick, dark, umami sauce.

Let it caramelize slightly for a minute.

Braise: 

Pour in enough chicken stock to cover the pork (about 500ml). Bring to a boil, then reduce to a simmer. Simmer for 20–30 minutes, uncovered, until the sauce reduces and thickens into a glossy, rich consistency.

Cook the Noodles: 

Boil your chosen wheat noodles (fresh or dried) for 2–4 minutes, or according to the package.

Drain and set aside.

Assemble: 

Place noodles in a bowl. Ladle the rich pork sauce over the top. Garnish with the crispy pork fat crackling and extra spring onions if desired.

Mix the sauce well through the noodles to coat every strand. The result is a deep, meaty, slightly sweet noodle dish with a bold, fermented soybean flavor and aromatic spices.