Char Siu Pork with Crispy Noodles
Char Siu Pork with Crispy Noodles
Enjoy this quick and easy noodle recipe Ching He-Huang from The Big Eat with Ching
  • Difficulty Level Adventurous
  • Technique Roasting
  • Preparation Time 2 hours
  • Cooking Time 30 minutes
  • Yield 4 servings
  • 500 grams Pork fillet
  • For the marinade:
  • 2 Garlic cloves, grated
  • 2 tablespoons freshly grated Ginger
  • 3 tablespoons light soy sauce
  • 3 tablespoons Shaoxing rice wine
  • 3 tablespoons soft brown sugar
  • 1 tablespoon hoisin sauce
  • 2 tablespoons yellow bean paste
  • 1 tablespoon Peanut oil
  • 5 tablespoons runny honey
  • 1 pinch of sea salt
  • 1 pinch of ground white pepper
  • For the noodles:
  • 3 tablespoons of Peanut oil
  • 300 grams noodles, cooked
  • 1 tablespoon toasted sesame oil
  • For the hot and sour soy sauce:
  • 100 grams baby bak choy, separated and blanched
  • 2 tablespoons Peanut oil
  • 4 tablespoons light soy sauce
  • 5 grams Coriander, finely chopped
  • 5 Garlic cloves, 3 grated and 2 chopped
  • 1 tablespoon Chilli oil
  • 1 tablespoon clear rice vinegar
  • 1 tablespoon soft brown sugar
  • 3 tablespoons water
  • Salt
  1. To make the char siu roast pork, cut slashes into the sides of the pork fillet
  2. Combine all the marinade ingredients for the pork and marinate for a couple of hours
  3. Preheat the oven to 200 degrees Centigrade
  4. Remove the pork from the marinade and place it onto a rack over a roasting tray and pour hot water into the tray to half fill the tray
  5. Roast the pork for 20 minutes then turn the fillet over and brush with the remaining marinade, basting well
  6. Reduce the temperature to 180 degrees and roast for a further 20 minutes. Remove and let it rest
  7. Meanwhile, prepare the noodles. If using dried noodles, cook the noodles in boiling water for 3 minutes. Drain and refresh in cold water and drain
  8. Add a tablespoon of toasted sesame oil and mix well, this prevents them from sticking together
  9. Heat a wok over high heat and add in 3 tablespoons of peanut oil, shallow fry the nest noodles until crispy, cooking for 2 minutes on each side
  10. In a wok, heat 2 tablespoons of oil, add the 3 cloves of grated garlic, bak choy, water and salt and toss it together
  11. In a separate wok heat 1 tablespoon of chilli oil, soy sauce, sugar, and the 2 chopped garlic cloves and vinegar and add 2 tablespoons of the cooking liquor leftover from the pork and allow it to caramelise and thicken
  12. Add the pork and coriander and toss it through
  13. On a plate, put the noodles, pak choy, pork and then drizzle some sauce over it

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