Chongqing Style Chili Oil Noodles

Instructions

1. In a 2-quart sauce pot, combine 1.5 cups neutral oil, 0.5 cup rapeseed oil, 10 whole peeled garlic cloves, 2 halved shallots (skins removed), 4 star anise, 3 black cardamom pods, and 1 cinnamon stick.
2. Heat to medium and simmer gently for 20-30 minutes until vegetables are deeply caramelized (not burnt) and all flavor is released.
3. Strain all vegetables through a fine mesh strainer into a heat-proof bowl.
4. Return the infused oil to the pot and heat to 350°F (176°C).
5. In a separate bowl, combine 2/3 cup Sichuan chili flakes, 2 tsp ground red Sichuan peppercorn, 1.5 tbsp kosher salt, 2 tsp MSG, 1 tbsp sugar, and 1 tbsp toasted sesame seeds.
6. Once oil reaches 350°F, carefully pour the hot oil over the chili mixture (it will sputter). Whisk to combine.
7. Add 1 tbsp Chinese black vinegar (careful of steam). Allow most to boil off.
8. Let chili oil cool to room temperature. Store in airtight container in fridge or use immediately.
9. Heat a 12-inch skillet to medium-high with a thin coating of oil.
10. Add 1 lb ground pork and press down to form one solid mass, searing for 2-3 minutes.
11. Flip and mash the pork as finely as possible using a spatula or potato masher, cooking for 3-4 minutes.
12. Continue cooking for 1-2 minutes more, stirring occasionally, until pork is crispy with about 50% crispy morsels and 50% fine ground meat.
13. Reduce heat to medium and sprinkle in 1.5 tbsp sugar and 3-4 tbsp soy sauce. Stir to coat and cook for 1-2 minutes until a glaze forms.
14. Remove from heat and stir in 3-4 finely chopped garlic cloves.
15. Make garlic water by mixing 2 tbsp grated garlic paste with 4 tbsp water.
16. Prepare toppings: 0.5 cup roughly chopped toasted peanuts and 1 cup thinly sliced green onion.
17. Boil 0.75 lb wheat noodles for 1.5-2 minutes if fresh (follow package directions if dried).
18. To serve, add a generous ladle of chili oil to a large serving bowl.
19. Add the cooked noodles to the bowl.
20. Top with the caramelized crispy ground pork.
21. Add the garlic water.
22. Garnish with toasted peanuts and sliced green onion.
23. Optional: Add a ladle of hot broth or water if you prefer wetter noodles.
24. Mix well before eating.