Chengdu Tomato & Egg Noodles

Steps

1. 1
   Prepare the tomato mixture by blanching fresh tomatoes to peel them, then blend with canned tomatoes, water, salt, and Shaoxing wine until smooth.
2. 2
   Slice pork belly and season with salt, MSG, soy sauce, and oil, then slowly render in a cool pot over medium heat for 15-20 minutes until crispy. Drain on paper towels and reserve the lard.
3. 3
   Heat 4 tablespoons of lard in a clay pot or braising vessel and cook the minced scallion whites, ginger, and garlic over medium heat until fragrant, about 1 minute.
4. 4
   Add tomato paste and optional chili powder, frying until the oil is stained, then pour in the tomato mixture.
5. 5
   Bring to a boil to reduce foam, then add stock or water along with seasonings. Simmer over medium-low heat for at least 30 minutes.
6. 6
   Taste and adjust seasonings, adding sugar if needed to balance acidity, and finish with white pepper.
7. 7
   Heat half a cup of lard in a smoking-hot wok and carefully pour in beaten eggs. Gently swirl to cook evenly while spooning hot oil over the yolk.
8. 8
   Once set, flip and cook the other side for 20-30 seconds, then flip again to achieve even browning. Transfer to a paper towel-lined plate to drain.
9. 9
   For optional pickled chili oil, fry minced fresh chilis and garlic in hot oil over medium heat for about 2 minutes, then add rice vinegar and mix.
10. 10
    Cook the noodles according to package directions, using about 100g dried noodles or 150g fresh noodles per serving, and place in bowls.
11. 11
    Top the noodles with the fried egg, ladle the tomato soup over everything, then garnish with crispy pork belly, scallion greens, and optional pickled chili oil.