Spicy Hand-Pulled Biang Biang Noodles Recipe | James Beard Foundation

Ingredients

• 1/2 cup canola oil
• 1 pound pork cheeks, cut into 1 1/2 -inch cubes (may substitute pork butt or pork shoulder)
• 1 large or 2 small heads garlic, peeled and smashed
• 2 ounces (4-inch piece) fresh ginger, skin on, cut into 1/2-inch thick slices
• 1 cup water
• 1/2 cup fino sherry
• 1/2 cup low-sodium soy sauce, Wanjashan brand recommended
• 1 1/2 tablespoons cane sugar
• 1 tablespoon Vinagre de Jerez (Spanish sherry vinegar)
• 1/2 teaspoon freshly ground black pepper
• 1/2 teaspoon sea salt
• 1/2 cup dashi (1 ounce dried shiitake mushrooms steeped in 1 1/4 cup boiling water for 30 minutes, then strained)
• 1/3 cup Vinagre de Jerez (Spanish sherry vinegar)
• 1 teaspoon sesame oil
• 3 1/3 cups all-purpose flour
• 1 cup plus 2 tablespoons boiling water
• 2 teaspoons canola oil
• 1/4 cup reserved pork braising liquid, at room temperature
• 1/4 cup Vinagre de Jerez sauce
• 2 tablespoons fried shallots
• 2 tablespoons fried garlic
• 1 tablespoon toasted sesame seeds
• 2 to 4 teaspoons umami oil (available at gopagu.com), or any brand of chili crisp or chili garlic sauce
• 1 teaspoon toasted and finely ground Sichuan peppercorns, or to taste
• 5 scallions, thinly sliced, plus more for garnish