Noodles with Pork From Shanxi

This recipe comes from Susanna Foo, a highly respected Chinese food chef in America (awards from Food & Wine magazine, James Beard cookbook award, etc). She also has a very interesting story (link here) on how she got into the food industry. I am disappointed that we missed out on eating at her restaurant in Philadelphia when we were there a couple of years ago, but her cookbooks are innovative.

I have had her first cookbook for years (it's well worn) and was able to pick up her other one at Half Price Books recently for about $10. This recipe is something that I make a lot. It's a comforting dish with the potatoes and pork. Susanna dices her pork into smaller cubes, but I am lazy and don't. It will work either way. I have yet to serve it with all the small accompaniments that she says to serve it with (mostly because I forget to), but I would like to one of these days!

Noodles with Pork From Shanxi from the cookbook Susanna Foo Chinese Cuisine

serves 4-6

1 lb boneless lean pork, cut into 1/4 inch dice
3 tbs soy sauce
1 tb cornstarch
1/4 cup corn oil
1/4 cup finely chopped onion
3 garlic cloves, thinly sliced
3 tbs brandy (do not omit this. I don't think that the flavor would be right if you did)
1 large russet potato, peeled and cut into 1/4 inch dice
2 cups chicken stock
2 large tomatoes, peeled and dice (note--I don't peel them. It's up to you if you want to leave them on or not)
2 scallions, chopped
coarse or kosher salt
Freshly ground pepper
1 lb fettuccine or linguine (she has a recipe for homemade noodles, but I have never made them)

Place the diced pork in a large bowl and mix in the soy sauce and the cornstarch. Add 2 tbs of the oil, mix well and marinate for a few minutes at room temperature while preparing the rest of the ingredients.

Heat 1 tbs of the oil in a large, heavy saucepan or Dutch oven. Add the onion and the garlic and cook over high heat, stirring, until the onion is lightly browned, 2 to 3 minutes.

Add the pork, along with any marinade, and continue to cook, stirring, until the pork is no longer pink.

Add the brandy. Cover the pot, turn the heat to medium and cook for about 10 minutes. Add the potato and mix well. Pour in the stock, cover and cook for 30 minutes, or until the pork and potatoes are completely cooked.

Add the tomatoes and the scallions. Continue to cook, stirring often, for 3 minutes more, or until sauce is thickened. Season with salt and pepper to taste.

While sauce is cooking, cook pasta until tender, but still firm to the bite.

Spoon the cooked pork into a large bowl and serve, along with a bowl of the freshly cooked pasta. Allow people to help themselves to the pasta and sauce.

OPTIONAL GARNISHES
Present the pork and pasta along with small bowls filled with any or all of the following: balsamic vinegar, chopped fresh jalapeno peppers, julienned cucumber, chopped fresh basil, chopped fresh cilantro and julienned leeks.