Pickled Mustard Greens and Pork Shreds Noodle Soup · PrimedTable
Taiwanese🍜 Noodles & pasta
Pickled Mustard Greens and Pork Shreds Noodle Soup
⏱ 110 min
A light and aromatic broth paired with savory pickled mustard greens and tender pork shreds. The homemade preserved greens and silky meat strands merge with slow-simmered stock for a refreshing and appetizing noodle dish.
young Chinese mustard greens (or mustard or radish leaves)for pickling300 g
salt (for pickling greens)3-5% of vegetable weight10 g
pork slicesfor shredding~300 gest.
salt (for marinating meat)1 pinch
white pepper powder1 pinch
sugar1 tsp
sake (for marinating meat)10 ml
soy sauce5 ml
cornstarch slurrysmall amount~1 tbspest.
sesame oilsmall amount~1 tspest.
chili flakes~½ tspest.
garlic pasteoptional~1 tbspest.
olive oil~3 tbspest.
noodles~400-500 gest.
Steps
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1
Peel the daikon radish and carrot. Cut daikon in half, then make two additional cuts on the sides to create pieces that will release flavor quickly. Slice the remaining daikon thinly, season with salt and sugar, and let sit for about 30 minutes until the radish releases its juices.
2
Cut the carrot using a rolling cut into bite-sized pieces and add to the pot with the daikon. Roughly chop two small onions and add them to the pot as well.
3
Add ginger slices, minced garlic, scallion segments, celery if using, white peppercorns, herbs, 1 teaspoon of salt, and 2 tablespoons of sake.
4
In a separate pot, blanch the spareribs briefly and skim off the foam that rises to the surface. Remove the ribs and rinse them with cold water.
5
Add the cleaned ribs to the stock pot and pour in 1200–1500 ml of cold water. Bring to a boil over medium heat, skim off the surface foam, then reduce to low heat and simmer gently, covered, for 50 minutes until the broth becomes clear.
6
Thoroughly wash the Chinese mustard greens and pat or air dry them. Trim the ends and check inside for any grit. Cut into fine shreds.
7
Mix the shredded greens (about 300 g) with salt (3–5% of the vegetable weight, about 10 g), shaking gently to distribute evenly. Rub the greens by hand to release their moisture, then transfer everything, including the released liquid, to a vacuum container.
8
Press the greens down slightly and apply vacuum pressure (or weight them down with a heavy object). Let sit for 1–2 hours or longer (or overnight) to cure. Pour out the greens, rinse once with clean water while rubbing gently to release excess salt, and taste for saltiness—rinse again if needed. Finally, squeeze out all excess moisture by hand.
9
Slice the pork against the grain into thin shreds. Season with a pinch of salt, white pepper, sugar, 10 ml sake, and 5 ml soy sauce. Massage the meat in one direction until evenly seasoned and no liquid pools at the bottom of the bowl. Add a small amount of cornstarch slurry to keep the meat tender, finish with a touch of sesame oil, and let sit to marinate.
10
Heat a pan and add olive oil once warm. Stir-fry the marinated greens first until they become drier, then add chili flakes.
11
Push the greens to the side, add more oil to the pan, then add the marinated meat shreds and stir-fry until they separate. Once fully broken apart, toss everything together.
12
Add minced garlic and 1 tablespoon of sake to the pan and stir-fry quickly until the flavors of the meat and greens are fully combined.
13
Bring a pot of salted water to a boil for cooking noodles. Add a splash of cold water to the boiling pot to make the noodles chewier, then cook and place in a bowl.
14
Top the noodles with the stir-fried pickled greens and meat mixture. Strain the broth and pour it over the top.
15
Mix the noodles with the toppings and broth to combine flavors, then serve and enjoy.
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