Red Braised Pork Noodles

Hong Shao Rou Mian (红烧肉面)

Delicious, tender bites of Red Braised Pork Belly along with tender soybeans top fresh noodles in a rich aromatic soup – the luxurious red braising sauce forming the mouthwatering soup base.

Red Braised Pork Noodles (红烧肉面), though common to China, are seemingly not as prevalent in Sichuan. Not because they are undesirable, but because of the popularity of Red Braised Beef Noodles (红烧牛肉面), Minced Pork Noodles (臊子面), and so many other incredible Sichuan Soup Noodle Dishes. As such, Red Braised Pork Noodles are sometimes overlooked. Red Braised Pork Noodles, nevertheless, are mind-blowingly delicious, easy to prepare, and unbelievably fragrant.

Red Braised Pork Noodles, obviously, are topped with delicious Red Braised Pork Belly (红烧肉). Red Braised Pork Belly is made by slow-cooking pork belly in a sweet, savory, and aromatic red sauce. This red sauce also forms the basis of the soup in this Noodle Dish. So, because Red Braised Pork Belly is the most vital part, it should receive the most attention. Prepare the Red Braised Pork Belly the day before cooking the Noodles and everything will go smoothly on noodle day. An alternative to Red Braised Pork Belly is Red Braised Pork Ribs (红烧排骨), which can be prepared according to the recipe but made somewhat saucier by not evaporating as much water during braising. The Ribs can be cooked along with the Soybeans like in the following recipe.

Combined with the flavorful Red Braised Pork Belly is a topping of Tender Soybeans (黄豆浇头) made from Yellow Soybeans. Yellow Soybeans (黄豆) are simply a form of Edamame that are slightly smaller than regular Soybeans (大豆) and usually have a more uniform yellow hue. (The flavor is still quite similar, so regular Soybeans or Edamame are viable substitutions). Like Red Braised Pork Belly, Tender Soybeans require a day of preparation. First, the Soybeans must be soaked overnight and then the next day, boiled with Aromatics and Seasonings until they resemble refried beans. This Tender Soybeans topping can be prepared separately or cooked along with the Pork Belly as in the following recipe. The Red Braised Pork Belly is often combined with Tender Soybeans because the sweet, savory flavor of the Pork pairs well with the creamy, almost nutty flavor of the Soybeans. Tender Peas (豌豆浇头) are also delicious with Red Braised Pork Belly.

Prep Time: 24 hrs

Cook Time: 2 hrs

Total Time: 26 hrs

Serving: 2 people

Ingredients

1 heaping cup of Red Braised Pork Belly with 1 cup of its Sauce

1 cup of Yellow Soybeans (黄豆) OR Edamame
1 Tbsp. Salt

Aromatics
2 cloves of Garlic
1 1-inch block of Ginger

Garnish
1 – 2 green stalks of Small Scallion (小葱)

Peanut Oil

2 Tbsp. Sichuan Chili Bean Paste

Sauces and Seasonings (Per Bowl)
1 tsp. Soy Sauce
1/2 tsp. MSG
1/2 tsp. Ground Sichuan Pepper

200 grams Fresh Alkaline Noodles (Per Serving; Such as Ramen 拉面 or Gua-Mian 挂面)

Directions

1.) Preferably the day before cooking the Noodles, prepare the Red Braised Pork Belly, slow-cooking it for several hours.

(The Pork Belly can be cut into whatever size you prefer prior to braising. Add slightly more water than suggested in my Red Braised Pork Belly recipe to create an extremely important sauce that will form the base of the Red Braising Soup. While not necessary, I suggest preparing the Pork Belly with its classic flavors – i.e., Red Colored Syrup, Shaoxing Rice Wine, and Stock instead of Dark Soy Sauce and Beer. Also, I tend to make the Red Braised Pork Belly slightly sweeter with a tablespoon of Sugar instead of the usual 1 teaspoon).

2.) Prepare the Yellow Soybeans:

• The day before cooking the Noodles also prepare the Yellow Soybeans by simply allowing them to soak overnight or for at least 12 hours.
• The next day, add the Yellow Soybeans and the Salt to a pot filled with water and heat on high until boiling.
• Boil the Soybeans for 2 to 3 hours until softened and most of the skins have begun to separate.
• Strain out the Yellow Soybeans through a wire strainer and allow them to drip dry while preparing the other ingredients.

(A pressure cooker can greatly reduce this long boiling time from a few hours to about 30 – 45 minutes. However, if cooking on a stovetop, add water as necessary to maintain a good ratio of water to Soybeans. Regardless of method, the Soybeans should be tender but not mushy. They should be just firm enough to retain their shape during the following stir-frying process. Finally, some restaurants will remove the hulls after the long boiling process, though this is optional).

3.) Peel, smash, and mince the Garlic and Ginger, placing them together in a bowl for the Aromatics.

4.) Finely slice the green stalks of Small Scallion and set the pieces aside in a bowl for the Garnish.

5.) Heat about 1/4 cup of Peanut Oil in a seasoned wok on medium-high heat. When nearly smoking, pull the wok away from the heat and add the Aromatics along with the Sichuan Chili Bean Paste. Stir-fry everything just a few seconds off of heat until the Aromatics are fragrant and the Chili Bean Paste has merged with the Oil.

6.) Return the wok to heat and add the Red Braised Pork Belly along with its sauce. Stir-fry the Pork Belly just a few seconds until coated in the spicy Oil.

7.) Add 4 cups of Water to the wok, increase the heat to high, and quickly bring the Soup to a low boil.

8.) Immediately, cut off the heat and pour the Soup into a wire strainer set over a large pot to remove not only the Pork Belly but also any small fragments of the Aromatics.

9.) Remove the pieces of Pork Belly from the strainer and set them aside in a bowl. Then, discard the debris.

10.) Place the large pot on a back burner and heat on low to keep the Soup simmering while preparing the final ingredients.

11.) Clean out the wok and add about 1/2 cup of Peanut Oil. Heat the Oil on medium-high until nearly smoking and then add the Yellow Soybeans. Stir-fry them for several minutes until the Soybeans breakdown and resemble mashed refried beans.

12.) Add 2 cups of Water, 1/4 cup of the Soup, and all of the Pork Belly. Bring everything to a boil and then reduce the heat to low, simmering the Pork and Beans while preparing the noodle bowls.

13.) Add all of the Sauces and Seasonings (Soy Sauce, MSG, and Ground Sichuan Pepper) to each noodle bowl.

14.) Bring a pot of water to a boil and once boiling, add one serving of the Noodles. While the Noodles cook, ladle about 1 1/2 cups of Red Braising Soup into a noodle bowl. Cook the Noodles about 90% done and add them to the noodle bowl. Repeat with the other serving of Noodles.

(DO NOT overcook the Noodles! The Noodles will finish cooking in the hot soup, so if you cook them fully before adding them to the bowl, they will be mush when ready to eat. Fresh Noodles cook rather fast, so have your Soups and all of your Toppings ready).

15.) Add about 1/2 cup of the saucy Red Braised Pork Belly and Yellow Soybeans to each bowl and Garnish with plenty of finely sliced Scallion. Serve the delicious Red Braised Pork Noodles immediately along with chopsticks and a spoon.

 

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