Hot and Hot Noodle Bowl
Christopher Hastings, Hot and Hot Fish Club, Birmingham, Alabama - June 2014
For 8 servings (requires advance preparation)
- 1 cup (292g) coarse kosher salt
- 1/2 cup (100g) granulated sugar
- 2 Tbsps. (5g) crushed red pepper flakes
- 1 cup raw pig skin
- pork broth (for simmering)
Mix salt, sugar, and red pepper flakes in a bowl; reserve cure.
Scrape fat from pig skin until skin is translucent; discard fat; lay out pig skin on baking sheet; let stand until dried out (about 1 day).
Cut skin into 4" by 6" rectangles; sprinkle both sides liberally with cure; roll up tightly into tubes; place in vacuum-sealable plastic food bag; vacuum seal; freeze 24 hours.
Remove pig skin from bag; slice into noodles on meat slicer; bring large pot of broth to a boil; add noodles; cook 15 minutes; drain; reserve (keep at room temperature).
Hot pepper sauce:
- 12 red Thai chiles
- 1/4 cup (55g) brown sugar
- 2 Tbsps. (36g) kosher salt
- 1/2 garlic clove
- 1/2 cup (117ml) black vinegar
Heat cast-iron skillet set over medium-high heat; add chiles; toast, turning occasionally, until darkened and blistered in spots; remove from heat.
Place in a mortar; add sugar, salt, and garlic; pound to a paste with a pestle; mix in vinegar; cover in airtight container; reserve.
- 8 cups (1.9L) clarified pork stock
- 4 female blue crabs, halved, cleaned, roe reserved
- 8 frog’s legs
- 1 Tbsp. (9g) ginger, finely diced
- 1 Tbsp. (9g) garlic, finely diced
- 12 heads-on Florida shrimp, peeled and deveined, tails left on
- 4 snapper jowls
- 4 cups (188g) tatsoi leaves
- 1 cup (230g) rehydrated daylily flowers
- 12 wood ear mushrooms
- scallions, julienned (for garnishing)
Bring stock to a boil in large pot; reduce heat; add crabs and reserved roe, frog’s legs, ginger, and garlic; cover pot; simmer 5 minutes; uncover; add shrimp, snapper jowls, tatsoi, daylilies, mushrooms, and 2 cups (460g) pig skin noodles; simmer 3 minutes; remove from heat.
To serve, divide noodles and soup among bowls; garnish with scallions; season with hot pepper sauce.
What to drink: beer, such as Westbrook Brewing Co. White Thai or Lucky Buddha Chinese Lager