Jason Wallis
Hot and Hot Noodle Bowl from chef/co-owner Chris Hastings of Hot and Hot Fish Club in Birmingham, Alabama.
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Hot and Hot Noodle Bowl

Christopher Hastings, Hot and Hot Fish Club, Birmingham, Alabama - June 2014

For 8 servings (requires advance preparation)

Noodles:

  • 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)
  1. Mix salt, sugar, and red pepper flakes in a bowl; reserve cure.

  2. 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).

  3. 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.

  4. 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
  1. Heat cast-iron skillet set over medium-high heat; add chiles; toast, turning occasionally, until darkened and blistered in spots; remove from heat.

  2. Place in a mortar; add sugar, salt, and garlic; pound to a paste with a pestle; mix in vinegar; cover in airtight container; reserve.

Assembly:

  • 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)
  1. 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.

  2. 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