Pork Lo Mein Recipe | Tasting Table
Prep Time:
20 minutes
Cook Time:
15 minutes
Servings:
4 servings
Ingredients
  • 1 pound ground pork
  • 1½ tablespoons granulated sugar
  • 1 tablespoon fish sauce
  • 1 tablespoon Maggi seasoning, or soy sauce
  • ½ teaspoon baking soda
  • 7 garlic cloves, minced
  • 4 garlic cloves, minced
  • 1 Fresno chile—stemmed, seeded and minced
  • One 1-inch piece ginger, peeled and minced
  • 3 tablespoons soybean oil
  • 7 tablespoons chili bean paste
  • 2 tablespoons sweet bean sauce
  • 1½ cups chicken stock, divided
  • ¾ cup Spicy Chili Crisp (Lao Gan Ma)
  • 2 teaspoons cornstarch
  • 1 pound fresh lo mein noodles
Directions
  1. Marinate the pork: In a medium bowl, combine all of the pork marinade ingredients and mix thoroughly to combine.
  2. Make the mapo lo mein: In a mini food processor, chop the garlic, chile and ginger into a fine paste. In a medium saucepan, heat the oil over medium-high heat. Add the garlic paste and fry until fragrant, 1 minute. Add the chili bean paste and sweet bean sauce to the pan and cook, stirring often, until the oil in the mixture begins to split, 2 to 3 minutes.
  3. Add the marinaded pork to the pan and cook, breaking apart the mixture with a wooden spoon, until the meat begins to caramelize, 4 to 5 minutes. Stir in all but 1 tablespoon of the chicken stock, scraping up any fond that forms on the bottom of the pan. Bring to a boil, then stir in the Spicy Chili Crisp.
  4. In a separate bowl, combine the remaining tablespoon of stock with the cornstarch and mix until smooth. Add to the pot, making sure that the liquid is boiling, and stir until slightly thickened, 2 minutes. Remove from the heat and keep warm.
  5. Bring a large pot of water to a boil. Add the lo mein noodles and cook until tender, 4 minutes. Strain the noodles and divide between plates. Spoon the pork mixture over the noodles, then serve.