A slight riff off of Bon Appetit’s chris morocco’s recipe.

Ingredients

• Olive oil
• 1 pound ground pork
• 1 2-inch piece of ginger, cut into thin matchstick pieces
• 5 garlic cloves, thinly sliced
• 2 tbsp. granulated sugar
• 4 tbsp. tomato paste
• 1/3 cup chili paste (sambal oelek is the one I used.)
• 1/4 cup soy sauce
• 1/4 cup unseasoned rice wine vinegar
• 1/4 cup heavy cream
• 2 tbsp. butter
• salt
• spaghetti noodles

Directions

1. Heat oil in a pan till it reacts like water (freely moving). Add half the pork to the pan and break into large chunks. Cook for five minutes in the pan undisturbed. Flip the pieces and cook for three more minutes.
2. Add other half of pork, ginger, garlic and sugar to the pan. Break up into small chunks. Cook for five minutes.
3. Add tomato paste cook about two minutes till it darkens and pork is covered.
4. Add all of your liquids to the pan and bring to a simmer. Reduce heat and cook for about thirty minutes so the flavors have time to meld together.
5. Cook noodles till Al Dente then add to pan. Cook till sauce coats noodles. About five minutes.