Yu Xiang Pai Gu Mian (Sichuan Noodle Pork Shoulder Soup) - cooking recipe

Ingredients

3 tablespoons canola oil
1 1/2 lbs boneless pork shoulder, cut into 1 inch pieces
8 garlic cloves, minced
2 inches piece ginger, peeled thinly sliced
3 tablespoons chinese red chile bean paste (douban jiang)
3 tablespoons sugar
2 tablespoons light soy sauce
1/4 cup Chinkiang vinegar
3 tablespoons cornstarch, mixed with 3 tbsp. water
kosher salt, to taste
1 (12 ounce) package thin Chinese wheat noodles
3 scallions, thinly sliced (garnish)

Preparation

Heat oil in a 14 inch flat-bottomed wok or very large frying pan over medium-high heat. Add pork and cook, stirring until browned, 8-10 minutes.
Add garlic, ginger, and chile paste. Cook, stirring, until fragrant, about 1 minute.
Add sugar, soy, and vinegar. Cook, stirring, until sugar dissolves.
Add 6 cups water and bring to a boil. Reduce heat to medium and cook until pork is very tender, about 2 hours.
Return to boil, add cornstarch mixture, and cook, stirring, until slightly thickened, 1-2 minutes. Keep soup warm.
Bring a large pot of salted water to a boil and cook noodles until tender, 3-5 minutes. Drain and divide between 6 large serving bowls. Ladle soup over noodles and garnish with scallions and pickled chiles.