Zhajiang brown rice noodle

Roast potato at 370F the night before as well as braise pork belly in Tamari sugar wine sauce (1:1:10) for one and half hour the night before.

Next morning, dice all vegetable and pre-cooked pork and saute them in olive oil until aromatic.

Mix 1 Tsp of dajiang paste into 1 cup of warm water as well as tamari sauce. Pour it onto the veggie pork mixture. Stir and allow it to simmer for about 20 minutes. Add pasta water if the liquid evaporate too much.

In the meantime, cook brown rice spaghetti in another pot according to the package instruction minus 2 suggested minutes.

Drain the pasta and add it into the sauce to allow the sauce coat well onto each pasta noodle. Drizzle with toasted sesame oil.

Plate and sprinkle sesame seeds. Serve immediately.