Chinese-Inspired Sticky Pork Rib Pasta | A Culinary Adventure

🔔This recipe is inspired by Zhajiangmian, a Chinese dish featuring noodles topped with a fermented soybean-based sauce. However, I've put a unique twist on it by creating a flavorful sauce using fresh pork stock infused with red wine, resulting in a sweet and tangy glaze. Instead of the traditional bean sauce, I've opted for tender pork ribs meat to complement the noodles. Additionally, I've added some poached spinach for freshness and a hint of grated Pecorino Romano cheese for a touch of Italian flavor. This dish beautifully combines elements of both pasta and noodles, offering a delightful fusion of flavors. I hope you enjoy it.
👉How to make sticky pork rib noodles #porkribs
➡️Ingredients:
🍴For the pork stock:
- 500g pork ribs
- 120g carrot
- 100g celery stick
- 200g leek
- 15g garlic cloves, cut into half
- 2 shallots (50g), cut into half
- Sprig of thyme
- 1 tbsp black peppercorn
- 3 bay leaves
- 1.5 L water
- Pinch of sea salt flakes
🍴For the sticky sauce:
- 2 shallots, peeled and finely chopped
- 2 garlic cloves, peeled and finely chopped
- 1 tsp tomato purée
- 1 tsp muscovado sugar
- 100ml red wine
- 3 tbsp dark soy sauce
- 200g flat noodles or pasta
- 50g spinach
- Pecorino Romano cheese, grated
- Chives, finely chopped for garnish
➡️Method:
1. Prepare the pork stock:
n a stockpot, combine pork ribs, carrot, celery, leek, garlic cloves, shallots, thyme, black peppercorn, bay leaves, water, and a pinch of sea salt flakes. Bring to a boil, then reduce the heat and simmer for about 1 hour.
2. Remove ribs and chop meat:
Once the stock is ready, Strain the stock through a sieve lined with cheesecloth and set aside. remove the pork ribs bone away and Cut the meat into small pieces and set aside.
3. Make the sticky sauce:
In a frying pan, heat olive oil over medium heat. Add the chopped shallots and garlic, and sauté until fragrant. Stir in the tomato purée, then pour in the red wine. Let it simmer until reduced by half. Add the prepared pork stock to the pan, then stir in the muscovado sugar and chopped pork ribs. Mix well, then add the dark soy sauce. Reduce the heat and simmer until the sauce thickens, seasoning with ground black pepper and rock salt to taste.
4. Cook the noodles:
Meanwhile, cook the noodles according to package instructions. Reserve the noodle water. Use the hot noodle water to quickly poach the spinach. Drain and set aside.
5. Assemble the dish:
Serve the cooked noodles in bowls, then top with the poached spinach. Spoon the sticky pork ribs and sauce over the noodles. Sprinkle grated Pecorino Romano cheese on top, and garnish with finely chopped chives.
Enjoy your delicious Chinese-inspired noodles with pecorino romano cheese.
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/ @shokuikucuisine

[@thatismeonline]

One word: Yum 😋

[@ShokuikuCuisine]

Many thanks!

[@MCKNZ]

Looks delicious

[@ShokuikuCuisine]

Thanks!