Smoked tea black bean noodles with pork
Pork second courses
Fermented black beans + lapsang souchong + pork = LOVE. I have been braising all manners of pork in various combinations of the above formula for a few years now and it never disappoints. As delicious as it is, it does typically take a chunk of time for my normal preparations (ribs, shoulder) though I have made a pressure cooker version that is quite good. I decided to try it with ground pork for a quicker, weeknight meal and was very pleased with the results. In just 30 minutes, the dish was done and the flavors just as complex as I hoped. <br /> <br />You can use many different types of noodles. For this version I used soba and the earthy flavor was very good with the sauce, but fresh alkaline noodles would also work well. This recipe would work well substituting crumbled, firm tofu for the pork. You could also try swapping the pork for ground lamb using orange marmalade in place of the maple syrup for a unusual but delicious twist. <br />
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