Truffle Minced Pork Tossed Noodles (Truffle Zha Jiang Mian)

Elevate classic minced pork noodles with aromatic black truffle sauce, tender pork belly cubes, a runny onsen egg, and crisp cucumber shreds.

Ingredients

• 500 g pork belly
• 1 bowl white mushrooms
• 1 tbsp black truffle sauce
• 1 serving wide noodles
• 1 onsen egg
• 1/2 cucumber
• 1 tbsp yellow wine
• 1 tbsp light soy sauce
• 1 tsp dark soy sauce
• 1 tsp white sugar
• 1 tbsp oyster sauce
• 1 tbsp sweet bean sauce
• 1 tbsp yellow soybean paste
• a pinch five-spice powder
• to taste pepper
• as needed minced scallions and ginger
• as needed water starch

Instructions

1. 1Chop the pork belly

   

   Place 500 grams of pork belly onto a wooden cutting board and chop it into small, uniform cubes using a heavy cleaver.

   Tip: Choping the pork belly into uniform small cubes ensures even rendering of fat during the frying process.
2. 2Dice the mushrooms

   

   Take the white mushrooms, slice them, and then chop them into small cubes on the wooden cutting board to match the size of the pork pieces.

   Tip: Keep the mushroom cubes similar in size to the pork pieces so they blend well into the meat sauce texture.
3. 3Start frying the pork

   

   Add the prepared minced pork into a dry pan and fry on low heat to slowly render out the natural pork fat.

   Tip: Fry on low heat in a dry pan to properly render the fat without burning the meat.
4. 4Add aromatics

   

   Add minced scallions and ginger into the pan with the cooked pork, stirring well along with a splash of yellow wine to remove gaminess and enhance fragrance.

   Tip: A splash of yellow wine helps neutralize any gamey smell and brings out the savory aroma of the pork.
5. 5Mix in the mushrooms

   

   Add the diced mushrooms into the meat mixture in the pan and continue stir-frying them together.

   Tip: Stir-fry the mushrooms thoroughly with the pork mixture so they absorb the rendered flavors.
6. 6Season the sauce mixture

   

   Pour in light soy sauce, dark soy sauce, a spoonful of white sugar, oyster sauce, sweet bean sauce, yellow soybean paste, a pinch of five-spice powder, and pepper.

   Tip: Add a rich mix of sauces and pastes to build a deep, layered savory flavor profile for the minced meat sauce.
7. 7Add water to simmer

   

   Pour an appropriate amount of clear water and half a bowl of boiling water into the pan over the meat and sauce mixture, then let it simmer on high heat for two minutes.

   Tip: Adding a mix of clear water and boiling water helps maintain the cooking temperature and brings the sauce together quickly.
8. 8Thicken the Sauce

   

   Water starch is drizzled into the simmering meat and mushroom mixture to thicken the sauce, ensuring it coats the noodles evenly.

   Tip: Add the water starch gradually while stirring continuously to achieve a smooth, glossy consistency without lumps.
9. 9Add Black Truffle Sauce

   

   A spoonful of rich and fragrant black truffle sauce is added to the thickened meat sauce and stirred thoroughly to impart a distinct aroma.

   Tip: Black truffle sauce is pungent, so mix it in completely to distribute the flavor evenly throughout the sauce.
10. 10Boil the Noodles

    

    Noodles are added into a pot of boiling water and cooked over medium heat for five to six minutes until tender.

    Tip: Stir the noodles gently right after dropping them into the boiling water to prevent them from sticking together.
11. 11Assemble the Dish

    

    The cooked noodles are transferred to a bowl and topped generously with the prepared rich meat and truffle sauce.

    Tip: Ensure the noodles are well-drained before adding the sauce so it clings tightly to each strand.

Storage & Reheating

Burn It Off

Frequently Asked Questions