Zhajiang Mian
Servings Prep Time
4people 30min
Cook Time
45min
Servings Prep Time
4people 30min
Cook Time
45min
Ingredients
Instructions
  1. Cut the pork belly into rough chunks and throw into a food processor and allow to grind up the meat into very small pieces. If you don’t have a food processor use minced pork or very patiently cut the pork belly into very fine pieces
  2. Heat some of the oil in a wok and fry the meat in batches on medium heat until golden brown and most of the fat is rendered. Remove the meat with a slotted spoon and pour the rendered fat into a bowl and set aside. Repeat until you’ve cooked all the meat
  3. Return the fat back to the wok and on medium heat add the soybean paste, hoisin sauce and ginger. Stir and cook until fragrant, about 2-3 min. Then add the rice wine, pork and 250ml of water and simmer on low for 30-40 mins. (You want the meat to be very tender). Stir at intervals
  4. While the sauce is simmering prepare the vegetables of your choice to accompany the noodles. Keep crips in fridge or in iced water
  5. Once the sauce is ready, cook the noodles in plenty of water until tender. Serve immediately with a large spoonful of sauce on top and the vegetables on the side
Recipe Notes