西红柿面
A lot of people like to add egg to this dish, but I'm not really a fan. In any case, this dish is intensely garlicky, savory, tangy, and packed with flavor. Great for a warm, hearty meal!
Active Time: 15 min
Total Time: 20 min
Ingredients
> Noodles
> Tomato
> Pork belly
> Garlic, green onion
> Neutral oil, soy sauce, salt, potato starch, 花椒
Instructions
1. Prep: Roughly chop tomatoes. Thinly slice pork belly and generously coat in potato starch; use your hands to press the potato starch into the pork. Finely chop garlic. Chop green onion into small pieces.
2. Heat oil in a wok over high heat. Stir-fry pork belly and garlic until cooked through. Add 花椒, stir, and add soy sauce. After a few seconds, add in tomato.
3. Bring up to a boil, then reduce heat to a medium simmer. Cook for around 10 minutes, stirring occasionally. If necessary, add a bit of water and adjust for seasoning with salt.
4. Meanwhile, boil some water and cook the noodles.
5. Once the noodles are cooked through, add them to the tomato mixture, along with a little bit of noodle water. Stir, and serve in a large bowl. Sprinkle some green onion on top and enjoy!
Notes/Tips:
> Coating the pork belly with potato starch helps keep the pork tender by providing a protective layer. It makes a big difference!
> I prefer to use beefsteak tomatoes, since they seem to have the most juice. Other tomatoes should probably work fine though. One large tomato for a single serving should be sufficient.
> I generally prefer my noodle sauces very thick; that's what you should achieve by using very little liquid apart of the tomato juices.