Crispy Pork Noodz with Cucumber Mint Salad

Marinate your meat

Season ground pork generously with salt (about 1 tsp), and 1 tbsp rice wine vinegar. Take your hand and scrunch the meat to mix in the salt and vinegar, and so the meat doesn't have any of the weird squiggly texture from the meat grinder anymore. This is key for cooking so while it may not be pleasant, it is WORTH it. Once that's mixed, set aside and let marinade while you prep your next 2 steps.

Make your salad

To a medium bowl, add diced cucumber, 2 tbsp minced mint, 1/2 tbsp white sugar, 1 tbsp rice wine vinegar and a pinch of salt. Mix well and set aside.

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Make your sauce

To a small bowl add 2 1/2 tbsp soy sauce, 1 tbsp mirin, 1 tsp paprika, 1 tsp sichuan chili powder, 1 tbsp brown sugar and 1/4 cup warm water. Mix well and set aside.

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Cook your meat

Heat a large frying pan over medium high heat. Add 1 tbsp sesame oil and then immediately add the meat. Press the meat down so it's got as much surface area on the pan as possible and then leave it. DO NOT touch the meat here, this is how it will get that beautiful golden brown and crispy texture. After about 5 minutes, check a small piece of the meat. Once it's starting to get to a deep golden brown color, you can flip all the meat. Try and flip it like a pancake so you can brown the other side the same.

Once you've flipped it and the other side has started to brown (another 2-3 minutes) add 2 tbsp hoisin sauce and mix well. Cook for another 2-3 minutes, until the large chunks or pork are well browned and you start to see super crispy bits. It may look dry here but trust the process.

Remove pork from pan and set aside.

Assemble

Return your empty frying pan back to medium heat and add 1 tbsp olive oil. Add in 3 diced green onions and 3 cloves minced garlic. Cook for 30 seconds. Add sauce to pan and cook for 1 minute. Add prepared noodles and mix well. Cook 2-3 minutes or until noodles are warmed. Add pork back to pan and mix it all up.

Serve with the cucumber salad overtop.