Fujian Ban Mian Noodle Soup

Step 1

Fill a large pot with 6 cups of water and place it on the stove over high heat so the water can start heating while you prepare other ingredients.

Step 2

Cut the pork shoulder into 2-inch chunks by slicing against the grain into pieces roughly the size of walnuts — this helps them cook evenly and adds flavor to the broth.

Step 3

Peel the ginger with a spoon (easier than a knife), then smash it flat on the cutting board with the side of a knife to help release its flavor into the broth.

Step 4

Cut the white part of the scallion into 2-inch lengths; set the green part aside separately on a small plate.

Step 5

Cut the pork fatback into 1/4-inch cubes by slicing lengthwise into thin strips, then crosswise into small cubes; place on a separate plate.

Step 6

Trim the bottom 1/2 inch from the bok choy stems, then cut each leaf and stem into 2-inch lengths; place in a bowl.

Step 7

When the water boils (large rolling bubbles breaking the surface constantly), carefully add the pork chunks and smashed ginger, then bring back to a boil over high heat, about 2 minutes.

Step 8

Reduce heat to medium and simmer uncovered for 12 minutes, skimming off any gray foam that rises to the surface with a spoon — this makes the broth clear and clean-tasting.

Step 9

Add the white scallion pieces, 2 tablespoons of soy sauce, and 1 tablespoon of oyster sauce to the pot; stir once and simmer for 2 more minutes so flavors blend.

Step 10

Place a medium skillet over medium-high heat and add the pork fatback cubes; cook, stirring once every 15 seconds, until the cubes turn golden brown and crispy, about 3 minutes total.

Step 11

Using a slotted spoon, transfer the cooked fatback to a paper towel to drain and cool; leave the rendered fat in the skillet.

Step 12

Bring the broth back to a rolling boil over high heat, then add the noodles and stir immediately to separate them, about 30 seconds.

Step 13

Cook the noodles uncovered for 3 minutes, stirring once halfway through, until they are tender and easily bend without breaking.

Step 14

Add the bok choy to the pot and simmer for 1 more minute until the leaves turn bright green and the stems are tender-crisp.

Step 15

Divide the noodles, pork, greens, and broth evenly between two large bowls, pouring the hot broth over everything.

Step 16

Scatter the crispy pork fatback pieces evenly over each bowl, dividing them equally between the two servings.

Step 17

Drizzle 1 teaspoon of the rendered pork fat from the skillet over each bowl for richness and flavor.

Step 18

Slice the reserved green scallion parts thinly crosswise and scatter on top of each bowl as garnish.