Sichuan Noodle and Pork Shoulder Soup (Yu Xiang Pai Gu Mian)

Name: Sichuan Noodle and Pork Shoulder Soup (Yu Xiang Pai Gu Mian)
Ingredients: 3 tbsp. canola oil; 1 1 ⁄ 2 lb. boneless pork shoulder, cut into 1" pieces; 8 cloves garlic, minced; 1 (2") piece ginger, preferably young ginger, peeled and thinly sliced; 3 tbsp. douban jiang (Chinese red chile bean paste); 3 tbsp. sugar; 2 tbsp. light soy sauce; 1 ⁄ 4 cup Chinkiang black vinegar; 3 tbsp. cornstarch, mixed with 3 tbsp. water; Kosher salt, to taste; 12 oz. thin Chinese wheat noodles; 3 suan miao (Chinese chives, blossoms discarded) or scallions, thinly sliced, for garnish; Asian pickled red chiles, drained and chopped, or sambal oelek; for garnish

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Chengdu noodle shop owner Ma Yingjun shared his recipe for this dish of stewed pork over noodles.

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Ingredients

3 tbsp. canola oil
1 1⁄2 lb. boneless pork shoulder, cut into 1" pieces
8 cloves garlic, minced
1 (2") piece ginger, preferably young ginger, peeled and thinly sliced
3 tbsp. douban jiang (Chinese red chile bean paste)
3 tbsp. sugar
2 tbsp. light soy sauce
1⁄4 cup Chinkiang black vinegar
3 tbsp. cornstarch, mixed with 3 tbsp. water
Kosher salt, to taste
12 oz. thin Chinese wheat noodles
3 suan miao (Chinese chives, blossoms discarded) or scallions, thinly sliced, for garnish
Asian pickled red chiles, drained and chopped, or sambal oelek; for garnish