Rustic Pork
Clam Hand-Pulled Noodle Soup
A comforting bowl of thick, chewy hand-pulled noodles swimming in a rich, savory broth, elevated by the briny depth of fresh clams and tender seared pork.
Combining the robust heartiness of hand-pulled noodles with the delicate, briny sweetness of fresh clams, this dish is a masterclass in contrasting flavors. Cooking the pork and clams directly in a clay pot before adding water creates an intensely flavorful broth base that perfectly coats every strand of the fresh dough.
Ingredients
- 300 g pork slices (marinated)
- 500 g fresh whole clams in shells
- 1 batch noodle dough (rested)
- 4 cups boiling water
- 1 bunch baby bok choy
- 2 tbsp cooking oil
- to taste chopped green onions
Instructions
- 1Sear the marinated meat
Heat a clay pot over an open gas flame. Add the marinated meat slices and actively stir them using a flat wooden spatula until they are lightly browned and fragrant.
Tip: Clay pots retain heat excellently, so maintain a steady flame to get an even sear without burning the meat. - 2Add the clams
Pour the whole raw clams in their shells directly into the hot pot containing the browned meat. The clams will add a savory, briny depth to the broth as they cook and open.
Tip: Ensure the clams are thoroughly cleaned before adding to remove any sand. - 3Create the broth
Pour clear boiling water from a measuring cup directly into the pot with the browned meat and clams. The hot water will instantly combine with the savory juices and seafood to form a rich, flavorful broth base.
Tip: Always use hot or boiling water when adding liquid to a hot clay pot to prevent cracking from sudden thermal shock. - 4Pull the noodle dough
On a lightly floured surface, carefully stretch a flat piece of rested dough. Use both hands to gently pull and stretch the dough into long, wide, even noodles, maintaining a consistent thickness.
Tip: Keep your work surface lightly floured to prevent the fresh dough from sticking as you stretch it out. - 5Cook the noodles
Once the clam and pork broth reaches a rolling boil, gently lower the bunch of freshly pulled noodles directly into the pot. Ensure the noodles are completely submerged so they cook evenly in the savory soup.
Tip: Avoid stirring the pot immediately after adding the fresh noodles so they can firm up and wont break apart. - 6Add fresh greens
Submerge fresh green bok choy leaves into the boiling noodle soup using a pair of black chopsticks. The greens only need a brief moment in the simmering liquid to wilt and cook through while maintaining their vibrant color and crunch.
Tip: Do not overcook the greens to keep them bright and fresh. - 7Garnish with green onions
Use a black ladle to stir a generous handful of freshly chopped green onions into the simmering, fully assembled noodle soup. This final addition provides a fresh, aromatic finish to the dish just before serving.
Tip: Add the green onions right at the end to keep them crisp and flavorful.
