Pork Chinese

Dan dan noodles

Name: Dan dan noodles recipe
Prep time: 30 min
Cook time: 80 min
Total time: 110 min
Yield: 4
Cuisine: /chinese
Ingredients: ⅓ cup (80ml) canola oil; 700g pork neck, chopped into 2cm cubes; 750g thick Shanghai noodles (or substitute udon noodles); ¼ cup (60ml) Chinese black (chinkiang) vinegar (from Asian grocers); 2 Lebanese cucumbers, thinly sliced into matchsticks (we used a mandoline); Coriander leaves, to serve; Shredded long green shallot, to serve; 20g dried long red chilli; 10g dried small red chilli; 500ml canola oil; 250g eschalots, sliced; 150g crushed garlic; 2 tsp ground Sichuan peppercorns; 200ml oyster sauce (we used Megachef); 50.00 ml fish sauce (we used Megachef); ½ cup (200g) soy bean paste (we used Pantai); ¼ cup (55g) caster sugar; 150g fresh ginger, peeled, finely grated; 6 (100g total) long green shallots, thinly sliced; 200ml canola oil; 1 tsp fine salt

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by Louis Tikaram

Aug 04, 2025

“Hand-cut pork neck, Sichuan, dried chili, sesame and green onion. A classic dish in all Chinese restaurants, I love to use a nice thick shanghai noodle though a good quality udon could be used also. This dish has three recipes that are amazing condiments to many other dishes – the ginger relish can be used as a side for poached chicken and rice, etc, and the dan dan paste can be used in stir-fries, as a condiment on grilled meat or with rice. And the chilli oil that can be reserved from the dan dan sauce is amazing and deep in flavour, and goes on everything!! Different noodles and brands will cook at different times, the noodles should be nice and chewy and not over cooked.” – Louis Tikaram

⅓ cup (80ml) canola oil
700g pork neck, chopped into 2cm cubes
750g thick Shanghai noodles (or substitute udon noodles)
¼ cup (60ml) Chinese black (chinkiang) vinegar (from Asian grocers)
2 Lebanese cucumbers, thinly sliced into matchsticks (we used a mandoline)
Coriander leaves, to serve
Shredded long green shallot, to serve

Dan dan paste

20g dried long red chilli
10g dried small red chilli
2 cups (500ml) canola oil
250g eschalots, sliced
150g crushed garlic
2 tsp ground Sichuan peppercorns
200ml oyster sauce (we used Megachef)
2 1/2 tbs fish sauce (we used Megachef)
½ cup (200g) soy bean paste (we used Pantai)
¼ cup (55g) caster sugar

Ginger and shallot relish

150g fresh ginger, peeled, finely grated
6 (100g total) long green shallots, thinly sliced
200ml canola oil
1 tsp fine salt

Method

1.

For the paste, preheat oven to 120°C/100°C fan-forced. Rinse the dried chilies, then place on a baking tray and roast for 15 minutes.
2.

Meanwhile, heat 1 cup (250ml) oil in a large wok or saucepan over medium-high heat. Cook the eschalot, stirring occasionally, for 10-15 minutes until brown but not quite caramelised.
3.

Stir in the garlic and remaining 1 cup (250ml) oil, then cook over low heat for 30-40 minutes until the garlic is completely cooked through. Add Sichuan pepper and cook for a further 5 minutes then remove from heat and set aside to cool slightly.
4.

Using a mortar and pestle, pound the roasted chilies to a flakey powder (not too fine). Add to the pan along with the remaining ingredients. Stir until well combined, then set aside to cool completely. Strain off 2 tbs chili oil and reserve to drizzle over the finished noodles.
5.

For the relish, combine the ginger and shallot in a medium heatproof bowl. Heat the oil in a small saucepan over high heat until smoking, then pour over the ginger and shallot. Set aside to cool then add the salt and stir well to combine.
6.

Heat the oil in a hot wok or large frypan over high heat. Stir-fry the pork, in batches, for 8-10 minutes until fully cooked. Return all pork to the pan with 1 cup (250ml) Dan Dan paste and ⅓ cup (80ml) water. Stir well to combine, then remove from the heat.
7.

Meanwhile, bring a large saucepan of water to the boil. Add the noodles and stir to ensure they are separated and cook evenly. Cook for 3 minutes or until tender. Strain and divide among serving bowls. Spoon over the pork and sauce. Drizzle 3 tsp black vinegar over each, then drizzle over a little reserved chili oil from the Dan Dan sauce. Garnish with relish, cucumber, coriander leaves and shredded shallot.