Char Siu Pork with Crispy Noodles
- 500g 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
- 300g egg noodles, cooked
- 1 tablespoon toasted sesame oil
- For the hot and sour soy sauce
- 100g baby bak choy, separated and blanched
- 2 tablespoons peanut oil
- 4 tablespoons light soy sauce
- 5g 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
1. To make the char siu roast pork, cut slashes into the sides of the pork fillet. Combine all the marinade ingredients for the pork and marinate for a couple of hours.
2. Preheat the oven to 200 degrees°C.
3. 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.
4. Roast the pork for 20 minutes then turn the fillet over and brush with the remaining marinade, basting well. Reduce the temperature to 180°C and roast for a further 20 minutes. Remove and let it rest.
5. 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.
6. Add a tablespoon of toasted sesame oil and mix well, this prevents them from sticking together.
7. 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.
8. In a wok, heat 2 tablespoons of oil, add the 3 cloves of grated garlic, bak choy, water and salt and toss it together.
9. 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.
10. Add the pork and coriander and toss it through.
11. On a plate, put the noodles, pak choy, pork and then drizzle some sauce over it.