Zha Jiang Mian (Mie “Saus Goreng” Beijing)

Instructions

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 ½-inch pieces.
2. Mix the lean pork with 2 tablespoons of water (1 tablespoon at a time), until water is absorbed into the meat, and there is no visible standing liquid. Set aside.
3. In a wok over low heat, add the oil, along with the green parts of the scallion, ginger, star anise, bay leaves, cinnamon stick, and Sichuan peppercorns. Infuse the oil over low heat for about 15 minutes, or until the scallions turn crispy (not burned) and the oil smells fragrant. Take care not to burn the spices. Remove the aromatics using a slotted spoon, leaving the oil in the wok.
4. With the heat at medium-low, add the pork fat/skin. Render the fat for about 5-6 minutes, or until the pieces turn lightly golden around the edges. Add the lean pork. Cook for 1 minute, until the pork pieces turn white and opaque.
5. Reduce the heat to low, and add the Shaoxing wine, dark soy sauce, sweet bean sauce, ground bean sauce, water, and the white parts of the scallions. If using, add the sugar and salt. Stir everything together.
6. Cover and increase the heat to medium. Simmer for 10 minutes.
7. Uncover the wok, increase the heat to medium-high, and stir the sauce. As you push the sauce around with your wok spatula, it will start to bubble and thicken. The oil and pork fat will start to coat the bottom of the wok. Reduce the sauce for 8-12 minutes, until it’s viscous but not dry (so it coats the noodles easily!) Remove from the heat.
8. This sauce can be stored in the refrigerator for about 10 days, as long as you keep a layer of fat over the top. Just remember to use a clean utensil every time.
9. When you’re ready to enjoy the noodles, cook them in boiling water according to package instructions. If you’re cooking fresh noodles, make sure you use a large pot of water, as they’re starchier than dried noodles. To avoid them turning too starchy and sticky, add about ¼ cup of cold water every time the noodle water comes back up to a rolling boil.
10. While the water comes up to a boil and the noodles are cooking, prep the carrots, cucumber, and garlic (if using). To serve, add some noodles to a bowl, mix with enough sauce to thinly and evenly coat the noodles—add it gradually until it’s the ideal level of saltiness for you. Top with the julienned carrots, cucumbers, and minced garlic. Mix and enjoy!