American Meat Sauce Noodles (老扬基炸酱面)

Ingredients

• 450 g Ground Pork Belly (coarsely ground; ask butcher for a coarse grind)
• 100 g Bacon (about five strips, sliced thin)
• 15 g Dried Red Chili (soaked in hot water, then chopped)
• 2 Garlic Cloves (peeled and smashed)
• 0.5 tsp Salt (divided; ¼ tsp for chili paste, rest for seasoning)
• 1 Onion (half thinly sliced for sauce base)
• 3 tbsp Peanut Oil (1 tbsp for rendering pork, 1 tbsp for onion, 1 tbsp for sauce)
• 2 tbsp Water (just enough to cover onion pan bottom)
• 1 tbsp Tomato Paste (adds depth and color)
• 1 tbsp Paprika (sweet paprika preferred)
• 200 g Canned Crushed Tomatoes (use good quality brand)
• 200 ml Chicken Stock (low‑sodium)
• 200 ml Light Beer (adds subtle bitterness)
• 0.25 tsp Chicken Bouillon Powder (enhances umami)
• 3 tbsp Dark Brown Sugar (divided; 2 tbsp early, 1 tbsp final seasoning)
• 1 tbsp Soy Sauce (regular or low‑sodium)
• 0.5 tsp Brown Coriander Seed (lightly toasted, then ground)
• 1 tsp Black Pepper (freshly cracked, generous amount)
• 0.5 tbsp Cornstarch (mixed with a little water to form slurry)
• 1 tsp MSG (optional, adds umami)
• 1 tsp Tabasco Hot Sauce (adjust for sourness/spiciness)
• 300 g Pasta (e.g., spaghetti or linguine) (cook al dente, then rinse briefly)
• 100 g Cheddar Cheese (shredded, for topping)
• 50 g Doritos (or similar corn chips) (crushed, for crunch topping)
• 2 Scallion (thinly sliced for garnish)
• 30 g Pickled Jalapeños (optional, for extra sour/spicy kick)
• 2 tbsp Sour Cream (optional, for cooling contrast)

Instructions

1. Prepare Chili‑Garlic Paste

   Soak 15 g dried red chilies in hot water for 5 minutes. Drain, then roughly chop. Smash 2 garlic cloves with ¼ tsp salt, add the softened chilies and chop together until a coarse paste forms.

   Time: PT10M

2. Slice Bacon and Combine with Pork

   Slice the 100 g bacon into thin strips. In a large bowl, mix the bacon strips with the 450 g coarsely ground pork belly. Set aside.

   Time: PT5M

3. Soften Onion

   Thinly slice half a medium onion. In a separate pan, add 1 tbsp peanut oil, ¼ tsp salt, the sliced onion and just enough water to barely cover the bottom. Cook over low heat, stirring every 2 minutes, until the onion softens (about 5 minutes). Transfer to a bowl.

   Time: PT7M

4. Render Pork and Bacon

   Heat 1 tbsp peanut oil in the wok over medium‑high heat. Add the pork‑bacon mixture. Cook, stirring occasionally, until the fat renders and the meat turns golden brown (about 12 minutes). If the pan becomes dry, add a splash of oil.

   Time: PT12M

5. Transfer Rendered Fat

   Spoon out 2 tbsp of the rendered pork fat and set aside for the sauce. Switch the wok to a clay pot to avoid reacting with the acidic tomatoes.

   Time: PT2M

6. Build the American‑Style Sauce

   In the clay pot, add the reserved pork fat and heat over medium. Stir‑in 1 tbsp tomato paste, fry for 30 seconds. Add 1 tbsp paprika and the softened onion, fry until the oil turns red (about 1 minute). Pour in 200 g crushed tomatoes, 200 ml chicken stock, 200 ml light beer, ¼ tsp chicken bouillon, 2 tbsp dark brown sugar, 1 tbsp soy sauce, ½ tsp ground coriander seed, and a generous crack of black pepper. Bring to a gentle boil, then simmer for 20 minutes, allowing the liquid to reduce.

   Time: PT22M

7. Thicken and Finish the Sauce

   Create a slurry with ½ tbsp cornstarch and 2 tbsp water. Stir the slurry into the simmering sauce until it thickens. Add 1 tsp MSG, the remaining 1 tbsp dark brown sugar, another generous crack of black pepper, and 1 tsp Tabasco (adjust to taste). Simmer for another 2 minutes.

   Time: PT5M

8. Cook the Pasta

   Bring a large pot of salted water to a boil. Add 300 g pasta and cook until just past al dente (about 9 minutes). Drain, then rinse briefly with cool water to stop cooking and let steam escape.

   Time: PT10M

   Temperature: 212°F

9. Combine Pasta and Sauce

   Return the drained pasta to the pot. Add 1 tbsp reserved pasta water, then pour the hot sauce over the noodles. Toss quickly to coat evenly.

   Time: PT2M

10. Plate and Add Toppings

    Divide the sauced noodles into four bowls. Top each with shredded cheddar, crushed Doritos, sliced scallions, and optional pickled jalapeños, sour cream, or extra chili paste as desired.

    Time: PT5M

Nutrition Facts

Calories

620

Protein

28 g

Carbohydrates

55 g

Fat

30 g

Fiber

4 g