Buckwheat and Pork Stew with Noodles

Ingredients

• 80g Buckwheat Flour
• 170g High Gluten Flour
• 80g Water
• 5g Oil
• 5g Salt
• 100g Onion
• Half a Root Carrot
• Half a Root Cucumber
• 15g White Sesame Seeds
• 400g Pork Belly
• 3 Tablespoons Korean Soybean Paste
• 2 Tablespoons Soy Sauce
• 1 Tablespoon Dark Soy Sauce

Method

1. Prepare the ingredients: 400g pork belly, 3 tablespoons Korean soybean paste (Korean spicy bean paste is best), half an onion, half a carrot, and half a cucumber.
2. Mix 80g buckwheat flour, 170g high gluten flour, 80g water, 5g oil, and 5g salt. (Note: My buckwheat flour is not very dark.)
3. In a bowl, mix 3 tablespoons Korean soybean paste, 2 tablespoons soy sauce, 1 tablespoon dark soy sauce, and an additional tablespoon of white sesame seeds.
4. Dilute with a little water until smooth.
5. Separate the fat from the lean pork belly and cut into small pieces. Marinate in cooking wine and pepper powder for 15 minutes; chop the carrot and onion finely and set aside.
6. Heat oil in a pan, add the pork belly and stir-fry until it turns translucent.
7. Add the chopped onions and carrots and stir-fry for 2 minutes.
8. Pour in the prepared sauce mixture from earlier.
9. Cook over low heat until fragrant, then add a bowl of water and simmer for 5-8 minutes to reduce the sauce. (Salt is generally not needed; taste and adjust if necessary.)
10. Mix 80g buckwheat flour, 170g high gluten flour, 80g water, 5g oil, and 5g salt into a very hard dough.
11. Divide the dough into small pieces. After my experiments, I found that shaping them into small balls works best.
12. If you don't have a pasta machine, skip these steps and buy ready-made buckwheat noodles instead.
13. Sift some dry starch to prevent sticking.
14. Cook the noodles in boiling water for several minutes. They are quite hard and require more cooking time.
15. After rinsing under cold water, serve with the pork sauce. The texture is very chewy and can be enjoyed hot or cold.
16. Pour the cooked spicy bean paste over the noodles.