Authentic Dazhu Diced Meat Noodles
The quintessential hometown comfort food from Dazhu — tender pork cubes braised in a rich, spiced bean paste sauce served over hot noodles.
In Dazhu, local noodle shops outnumber taxis on the street, and this bowl of diced meat noodles holds a legendary status for anyone returning home for the holidays. Built on a foundation of carefully rendered spices, fragrant bean paste, and tender cubes of pork, it delivers a deeply savory and unforgettable flavor that pulls at the heartstrings of every native traveler.
Ingredients
- 500 g pork
- 3 tbsp cooking oil
- 1 stalk onion
- 2 stalks scallion
- 3 slices ginger
- 2 pcs star anise
- 1 tsp peppercorns
- 2 pcs bay leaves
- 1 tbsp bean paste
- 1 tbsp minced ginger
- 2 tbsp sweet noodle sauce
- 1 tbsp soybean paste
- 1 tbsp oyster sauce
- 15 g rock sugar
- 2 tbsp soy sauce
- 500 ml hot water
- 1 tsp chicken bouillon
- 0.5 tsp MSG
- 0.5 tsp five-spice powder
- 2 servings noodles
- to taste chopped green onions
Instructions
- 1Cut the pork into cubes
Use a cleaver to slice the raw pork into small, uniform cubes on a white cutting board, ensuring even cooking sizes.
Tip: Keep your fingers tucked and use the flat of the knife blade to guide your cuts safely. - 2Heat oil in the wok
Pour cooking oil from a glass jar into a large seasoned wok resting on a stovetop, and heat it up.
Tip: Heat the wok thoroughly before adding oil to achieve a non-stick surface. - 3Fry the aromatics
Add onion, ginger, scallions, star anise, peppercorns, and bay leaves into the hot oil in the wok, and fry them over low heat until fragrant before removing.
Tip: Fry aromatics on low heat to infuse the oil fully without burning the spices. - 4Stir-fry the diced pork
Transfer the prepared raw diced pork from a metal tray into the wok containing the seasoned oil, and stir-fry over high heat.
Tip: Use high heat initially to sear the outside of the meat and lock in juices. - 5Add bean paste
Reduce heat after the pork is mostly cooked, then add a spoonful of bean paste to the wok, stirring continuously until the red oil releases.
Tip: Stir the bean paste thoroughly in the oil to develop a rich, deep color and flavor base. - 6Add sauces and ginger
Add minced ginger, sweet noodle sauce, and soybean paste into the meat mixture in the wok, stirring well to combine.
Tip: Incorporate the pastes evenly so the flavors coat every piece of meat. - 7Add Seasonings and Sauces
Pour in oyster sauce, add rock sugar, and pour in soy sauce into the mixture in the wok to build a rich flavor profile.
Tip: Make sure to adjust the quantities based on your personal preference for saltiness and sweetness. - 8Simmer with Hot Water
Pour hot water directly into the wok with the meat and sauce mixture to help braise the ingredients evenly.
Tip: Always use hot water instead of cold water when simmering meat to prevent the meat from tightening up.
