Zhajiangmian

🧂Ingredients

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• 0.5 lb ground pork(Fatty pork preferred for richness.)
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• 3 tbsp yellow soybean paste (huangdoujiang)(Fermented, the defining ingredient.)
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• 2 tbsp sweet bean sauce (tianmianjiang)(For balance and sweetness.)
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• 1 tbsp shaoxing rice wine(For depth.)
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• 3 cloves garlic(Minced.)
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• 1 whole white onion(Finely diced.)
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• 1 lb thick fresh wheat noodles(Or dried thick spaghetti or udon.)
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• 2 whole persian cucumbers(Julienned into thin matchsticks, for garnish.)
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📝Instructions

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1. 1

   Heat a wok or heavy pan over medium heat. Add a small amount of oil. Add the ground pork and cook over medium heat, breaking it up, until the fat begins to render - do not rush this stage.

2. 2

   Once the pork is cooked through and the fat has rendered, drain any excess liquid from the pan. The pork should be lightly browned.

3. 3

   Add minced garlic and diced onion to the pork. Stir fry for 2 minutes 2 minutes over medium heat.

4. 4

   Add the yellow soybean paste and sweet bean sauce. Stir to combine with the pork. Reduce heat to medium-low. This is the critical stage - cook the sauce over low heat for 20 minutes 20 minutes, stirring occasionally, until the pork fat fully integrates with the bean paste and the sauce becomes thick, glossy, and deeply fragrant. Add a splash of water if it becomes too dry.

5. 5

   Add Shaoxing rice wine and a small amount of sugar to balance the saltiness. The finished sauce should be thick and coat the pork heavily, with visible oil glistening on the surface.

6. 6

   Cook the noodles according to package directions. Drain and toss with a small amount of sesame oil to prevent sticking. Divide into bowls, add a generous ladle of zhajiang sauce on top. Garnish with julienned cucumber and bean sprouts. The diner mixes everything together at the table.