Pork Dan Dan

Charmaine Lu -

  • 225g pork mince
  • 1 tbsp light soy sauce
  • 1 tsp salt
  • 220ml veg oil
  • 3 tbsp each finely chopped ginger and garlic
  • 2 tbsp tahini or peanut butter
  • 4 tbsp finely chopped spring onions
  • 2 tbsp dark soy sauce
  • 2 tbsp chilli oil
  • 225ml chicken stock
  • 350g thin egg noodles
  • 1 tbsp ground sichuan peppercorns
  • 1 deseeded red chilli, chopped
  • Coriander leaves, chopped
  • Mix the pork, light soy sauce and salt in a bowl. Add the oil to a wok and deep-fry the pork mince, stirring and breaking into small pieces. When crispy, remove with a slotted spoon and drain on kitchen paper. Strain and reserve the oil, and return 2 tbsp of the oil to the wok. Stir-fry the ginger, garlic and spring onions for 30 secs, then pour in the dark soy, tahini or peanut butter, chilli oil, stock and some salt. Simmer for 4 mins.
  • Boil the noodles for 2 mins to soften, then drain well and divide between 2 bowls. Ladle over the sauce, followed by the crispy pork, sichuan peppercorns, chopped coriander and chilli. Serve immediately, and enjoy.
20 mins
2 serving