Masterchef Hand-Pulled Dan Dan

Ingredients

• 500 grams High-protein bread flour
• 5 ml Alkaline water (kansui)
• 1.5 cups Neutral oil (canola or grapeseed)
• 2 tablespoons Sichuan peppercorns
• 250 grams Ground pork belly
• 100 grams Sui Mi Ya Cai (preserved mustard greens)
• 4 tablespoons Chinese sesame paste (roasted)
• 0.5 cups Chili flakes (Er Jing Tiao)
• 3 tablespoons Light soy sauce
• 2 tablespoons Chinkiang black vinegar
• 2 pieces Star anise and cinnamon stick
• 0.25 cups Toasted peanuts, crushed(optional)

Instructions

1. 1

   Combine flour, 240ml water, and kansui; knead for 15 minutes until a smooth, elastic dough forms, then rest for 2 hours.

2. 2

   Infuse oil with star anise, cinnamon, and peppercorns at 250°F for 20 minutes, then strain over chili flakes to create the aromatic oil.

3. 3

   Divide dough into batons, coat heavily in oil, and rest for another 30 minutes to ensure maximum gluten relaxation.

4. 4

   Sauté the ground pork in a wok until crispy and rendered, then add Sui Mi Ya Cai and a splash of soy sauce to caramelize.

5. 5

   Whisk together sesame paste, soy sauce, black vinegar, and 4 tablespoons of the house-made chili oil in a serving bowl base.

6. 6

   Take a dough baton, flatten it, and pull rhythmically while slapping against the counter until it reaches 1.5 meters in length.

7. 7

   Immediately boil the hand-pulled noodles for 90 seconds in heavily salted water, then transfer directly to the sauce bowl.

8. 8

   Top with the crispy pork mixture, crushed peanuts, and extra chili oil before tossing vigorously to emulsify the sauce.