Yu Xiang Pai Gu Mian (Sichuan Noodle Pork Shoulder Soup)

• 3 tablespoons canola oil
• 1 1/2 lbs boneless pork shoulder, cut into 1 inch pieces
• 8 garlic cloves, minced
• 2 inches piece ginger, peeled thinly sliced
• 3 tablespoons chinese red chile bean paste (douban jiang)
• 3 tablespoons sugar
• 2 tablespoons light soy sauce
• 1/4 cup Chinkiang vinegar
• 3 tablespoons cornstarch, mixed with 3 tbsp. water
• kosher salt, to taste
• 1 (12 ounce) package thin Chinese wheat noodles
• 3 scallions, thinly sliced (garnish)

1. Heat oil in a 14 inch flat-bottomed wok or very large frying pan over medium-high heat. Add pork and cook, stirring until browned, 8-10 minutes.
2. Add garlic, ginger, and chile paste. Cook, stirring, until fragrant, about 1 minute.
3. Add sugar, soy, and vinegar. Cook, stirring, until sugar dissolves.
4. Add 6 cups water and bring to a boil. Reduce heat to medium and cook until pork is very tender, about 2 hours.
5. Return to boil, add cornstarch mixture, and cook, stirring, until slightly thickened, 1-2 minutes. Keep soup warm.
6. Bring a large pot of salted water to a boil and cook noodles until tender, 3-5 minutes. Drain and divide between 6 large serving bowls. Ladle soup over noodles and garnish with scallions and pickled chiles.

canola oil, pork shoulder, garlic, ginger, chinese red chile bean, sugar, soy sauce, chinkiang vinegar, cornstarch, kosher salt, thin chinese, scallions

Taken from www.food.com/recipe/yu-xiang-pai-gu-mian-sichuan-noodle-pork-shoulder-soup-497664 (may not work)