Steps

1. Bring a large pot of water to a boil and add a pinch of salt, making it saltier than seawater.
   🕒 01:03
2. Add 160g of pasta to the boiling water and cook for approximately 5 minutes, or according to package directions.
   🕒 01:12
3. Place 100g of ground pork in a frying pan and cook over medium heat.
   🕒 01:25
4. Once the fat has rendered and the pork has changed color, add 1 tbsp of sesame oil, 1 tsp of minced ginger, 1 tsp of minced garlic, 2 tbsp of minced long green onion, and the 8 peeled mini tomatoes. Continue to stir-fry over medium heat. Tomatoes dissolve and increase in umami when stir-fried.
   🕒 01:30
5. Once everything is cooked through and steaming, add 3 tbsp of Cooking Sake (Rice Wine), 3 tbsp of soy sauce, and 3 tbsp of hoisin sauce and mix.
   🕒 02:27
6. Add 100ml of chicken stock and simmer for 4-5 minutes until reduced.
   🕒 03:07
7. Once reduced, add 2 tsp of sugar to adjust the flavor. If the taste is too salty, add more sugar. A sweet and savory flavor is ideal.
   🕒 03:21
8. Just before turning off the heat, add 1 tbsp of potato starch slurry and stir until thickened to create the meat sauce. A thick, rich consistency is ideal.
   🕒 05:01
9. Peel the cucumber and smash it with the back of a knife.
   🕒 03:45
10. Cut the smashed cucumber into four equal lengths and place in a bowl.
    🕒 03:57
11. Add a pinch of salt and 1 tbsp of sesame oil to the bowl and mix. Smashing the cucumber creates cracks that allow the flavor to penetrate well.
    🕒 04:02
12. Drain the cooked pasta and toss with a tiny drizzle of sesame oil.
    🕒 04:36
13. Plate the cooked pasta and generously top with the meat sauce.
    🕒 05:29
14. Serve with the smashed cucumber. Customize with Sichuan pepper or chili oil to your liking.
    🕒 05:53