The Easiest Hand Pulled Noodles (Biang Biang)

To a large-sized mixing bowl, combine the flour and salt, mixing by hand until homogenous. Next, add the water and continue mixing by hand until a shaggy dough forms. Knead until no dry bits of flour remain and the dough loosely holds together - it will not be smooth at this stage. Wrap directly in plastic wrap, making sure it is completely air tight, and let rest for 20 minutes.

Remove the dough from the plastic wrap and knead until smooth and elastic, about 3-4 minutes. Wrap again with plastic wrap and let rest for another 5-10 minutes.

Roll the dough ball into an 8” (20cm) log then immediately brush with a thin layer of neutral oil to prevent it from drying out. Cut into eight 1-inch pieces and place onto a generously oiled sheet tray. Brush all the cut sides with another thin layer of neutral oil.

Use a rolling pin to roll each coin into a roughly 6” (15cm) long rectangle. Brush both sides again with oil and place back onto the oiled sheet tray. Tightly wrap with plastic wrap. Let rest for at least 1 hour before stretching or place in the fridge for up to 3 days before using. If you refrigerate the dough, just make sure to let it come back to room temperature before stretching the noodles.

To a large 6-7 qt heavy-bottomed pot, add the pork stock, shaoxing wine, soy sauce, star anise, ginger, and garlic. Set over medium-high heat and bring to a boil then reduce to a simmer.

Lower in the pork shoulder and belly chunks and bring back to a simmer. Optionally, cover with a parchment paper cartouche *see Notes. Cover with a lid and transfer to a 300°F (150°C) oven. Cook until fork-tender, about 3-3½ hours, checking about every hour to ensure there is always enough braised liquid to prevent burning. Add water ½ cup at time to prevent this if necessary.

Using a slotted spoon or spider, carefully transfer the meat from the pot to a sheet tray. Let the meat cool until it can be comfortably handled. You can either shred the meat by hand or use a knife to roughly chop it into bite sized chunks. Add the meat to a large mixing bowl then use the leftover braising liquid to season the meat to taste. Cover and keep warm until ready to serve.

In a wok, or large saute pan, set over medium heat, add the lard. Once melted, add the sliced garlic and saute until fragrant, about 20-30 seconds. Next, add the spinach and toss lightly to coat in the oil. Add in the white pepper and soy sauce then cook, stirring occasionally, until the leaves have wilted but the stems still have a little texture to them, about 2-3 minutes. Season to taste with salt then transfer to a mixing bowl and reserve until serving.

Add the lard to a small saucepot, set over medium heat, and bring to around 350°F (177°C). Keep warm for later use.

For each serving bowl, add 1 tablespoon of soy sauce, 1 tablespoon of black vinegar, a small pinch of granulated sugar, and a generous pinch of MSG. Stir until dissolved.

Use a chopstick or wooden skewer to make a slight indentation lengthwise across the center of the dough. Then grab the edges of your dough portions between your thumb and the rest of your fingers. Gently pull and stretch the dough outwards until it is thin but not breaking (just past shoulder width). Slap the middle of the dough against your work surface and continue to stretch further (~4 ft). Set down the stretched dough then use your fingers to pinch a small seam in the center of the middle-most section. Tear the dough along this seam along the length of the dough (you can leave both ends intact, 1 intact, or rip through completely) then immediately drop into a pot of boiling water.

Boil, stirring occasionally, until they begin to float, about 60-90 seconds. Transfer to a prepared serving bowl.

Top with braised pork, spinach, and ground sesame seeds. Add 1 tablespoon doubanjiang, ~1 teaspoon garlic, and 1 tablespoon chili flakes per bowl. Ladle about 2 tablespoons of your hot lard over your pile of aromatics. Stir everything together until thoroughly combined. Serve and enjoy!