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In a mixer, combine all ingredients for the Biang Biang Noodles, except the oil. Mix on medium speed until smooth, about 10-12 minutes. Coat the dough with oil and vacuum seal in two-pound portions in a medium-sized bag. Refrigerate if not using dough immediately. To stretch, remove the dough and bring to room temperature. Press down evenly to flatten. Cut the dough into 1-inch by 6-inch rectangles. Stretch slowly, bouncing the noodle up and down to create a long, wide, flat noodle. Cook the noodles in boiling water, 1-2 minutes. Shock in ice water to stop cooking and set aside.
In a large pan, sautee the pork cheek in oil, garlic and ginger until golden on each side. Add Sherry Vinegar from Spain, soy sauce, water, sugar, sea salt and black pepper. Cover with aluminum foil and braise in oven at 350°F for two hours, until tender. Pull all the pork and store in the braising liquid. Toss with ginger. Refrigerate until ready to use.
Steep the dry shiitakes in the hot water for 30 minutes to make a Shiitake Dashi. Mix the Sherry Vinegar from Spain, soy sauce, 200 grams of the Shiitake Dashi and sesame oil until combined.
To plate, toss the Biang Biang Noodles with the Vinagre de Jerez sauce. Add umami oil, sichuan peppercorns, shallots and garlic. Top with Spicy Braised Pork and scallion rings.