Zha Jiang Mian (Beijing “Fried Sauce” Noodles)

Method10 steps

1. 1

   Step 1: Take your pork belly, and make a lengthwise cut to separate the thick layer of pork fat and skin from the leaner meat. Keeping them separate, cut both the fat (with the skin) and the meat into 1.3 cm pieces.

   Uses 1 lb skin-on pork belly

   
2. 2

   Step 2: Mix only the diced lean pork with the 2 tbsp hydration water, one tablespoon at a time, until absorbed with no standing liquid. Keep the fat and skin separate.

   Uses Diced lean pork, separate from fat and skin · 2 tbsp water for lean pork

3. 3

   Step 3: Over low heat, infuse the oil (80 ml) with the green scallion parts, ginger (5 slices), star anise (3), bay leaves (6), cinnamon and Sichuan peppercorns (2 teaspoons) for about 15 minutes, until fragrant and scallions crisp without burning. Remove all these aromatics with a slotted spoon, keeping the infused oil in the wok and the raw white scallion parts reserved.

   Infuse oil with aromatics · 15 minUses 80 ml neutral oil (such as vegetable, canola, or avocado oil) · Green parts from the six scallions · 5 slices ginger (0.3 cm/3mm thick) · 3 star anise pods · 6 bay leaves · 1 small cinnamon stick · 2 teaspoons Sichuan peppercorns

   
4. 4

   Step 4: Over medium-low heat, render the pork fat and skin in the infused oil for 5–6 minutes until lightly golden. Add the separately hydrated lean pork and cook1 minute until white and opaque; it will finish cooking in the sauce.

   Render fat5–6 minutes, then cook lean pork1 minute · 7 minUses Strained infused oil · Diced pork fat and skin · Water-absorbed diced lean pork

   
5. 5

   Step 5: Reduce heat to low and add the Shaoxing wine (4 tablespoons), dark soy sauce (1½ tablespoons), tianmianjiang, ground-bean sauce, separate1 cup sauce water and reserved white scallion parts. Add optional sugar (1 teaspoon) and salt (½ teaspoon) if using. Stir, melting any sugar clinging to the spatula.

   Uses Rendered fat and initially cooked lean pork in infused oil · 4 tablespoons Shaoxing wine · 1½ tablespoons dark soy sauce · 1/4 cup tianmianjiang (甜面酱) · 3 heaping tbsp fermented yellow ground-bean sauce (黄豆酱) · 1 cup water for sauce · Reserved white parts from the six scallions · 1 teaspoon sugar (optional)

   
6. 6

   Step 6: Cover and increase the heat to medium. Simmer for 10 minutes.

   Simmer covered pork sauce · 10 minUses Combined pork and bean-sauce mixture

   
7. 7

   Step 7: Uncover, increase to medium-high and reduce for 8–12 minutes, stirring, until thick enough to coat noodles without becoming dry. Remove from heat.

   Reduce sauce to coating consistency · 12 minUses Simmered pork sauce

   
8. 8

   Step 8: This batch makes about 8 sauce portions; the listed noodles and toppings make4 bowls, so keep about half the sauce for another meal. Cool reserved sauce promptly in a shallow container, refrigerate and use within 3–4 days, or freeze. Use a clean utensil each time.

   Uses Finished pork and bean sauce

   
9. 9

   Step 9: Cook the listed dried wheat noodles (225 g) or fresh alternative in a large pot of boiling water according to the packet. For fresh noodles, calm vigorous boiling with 1/4 cup cold water as needed. Drain.

   Uses 225 g dried wheat noodles (or 455 g fresh wheat noodles) · Water to boil noodles · Cold water as needed to calm fresh-noodle boiling

10. 10

    Step 10: Divide the cooked noodles between four bowls. Add sauce gradually until each portion is thinly coated and seasoned to taste, reserving the extra sauce. Top with julienned carrot (1 cup) and cucumber (1 cup) and optional minced garlic (4 cloves). Mix and serve.

    Uses Cooked drained noodles for four bowls · About half the sauce batch, added gradually to taste · 1 cup julienned carrot · 1 cup julienned cucumber · 4 cloves garlic (minced, optional)