Pork Chow Mein In Char Siu Sauce Food

CHAR SIU NOODLES (叉烧捞面)

Steps:

• Divide the bag of noodles into halves or thirds, then start the process of boiling a pot of water while you microwave the noodles for 1 minute and 30 seconds on one side.
• Take it out of the microwave and flip it over, then repeat the microwaving for another minute and a half.Pro Tip: Use a large plate so you can spread the strands out flat.
• Put the microwaved noodles into the boiling pot of water to cook for 2 minutes or until just under al dente.
• Meanwhile, set up an ice bath in a large bowl or in the sink.
• Transfer the noodles into a colander with cold water running.
• As soon as each strand is cool to touch, put them into the ice bath. After a minute, take the noodles out to strain in a colander.
• Repeat these steps to cook the rest of the noodles.Pro Tip: Drizzle some sesame oil over the noodles and mix it in to stop any clumping.
• Lightly beat the eggs with the chicken bouillon powder fish sauce until combined.
• Add 1 tbsp cooking oil into a hot pan and turn the heat to medium.
• Pour in some of the egg mix and swirl it around until there is a thin layer across the pan's surface. Keep it on medium heat until the egg is no longer runny.Pro Tip: Use a soup ladle to ensure they're all roughly the same size each time.
• Use a spatula or chopsticks to fold the egg crepe onto itself from either side.
• Plate the cooked egg crepe then repeat until all the mixture is done.
• Thinly slice the egg crepe and BBQ pork.
• Heat up a wok or pan and add 2 tbsp cooking oil. On a high heat, stir fry the stems for 3 minutes with 1/2 tsp chicken bouillon powder.
• After that, add the leaves in along with 1/2 tsp chicken bouillon powder and cook for another 2 minutes or until just cooked. As soon as the greens are cooked, plate it.
• In a bowl, combine the oyster sauce, light soy sauce, chicken bouillon powder, sugar and sesame oil.
• Heat up a wok or small pot with 1 tbsp of cooking oil, then pour the mixed sauce in and simmer for 2-3 minutes or until the sugar has dissolved.
• In a large mixing bowl, put the mein and sauce in. Mix everything until well combined.
• Add in the BBQ pork, egg, choy sum and fried onion, then toss until well incorporated.
• Enjoy as is, or if you like it with a spicy kick, drizzle on some Sichuan Garlic Chili Oil or Lemongrass Chili Sauce!

CHAR SIU CHOW MEIN (叉烧炒面)

Steps:

• If you're using regular dried noodles, bring a large pot of water to a boil. Cook noodles according to the instructions until al dente. Drain and rinse with tap water. Set aside. You can skip this step if you are using Hong Kong style pan fried noodles.
• Combine all the ingredients for the sauce in a small bowl. Mix well.
• Heat 2 tablespoons of oil in a large nonstick skillet (or a carbon steel or cast iron pan) over medium high heat until hot.
• Add the noodles. If you're using Hong Kong style pan fried noodles, pour in 1/2 cup water. Cook and stir for 2 minutes, or until the noodles are cooked. If you're using boiled noodles, cook the noodles for 1 minute, stirring occasionally, until it's evenly coated with oil. If the noodles start to look dry or stick to the pan (which happens more frequently if you're using a carbon steel or cast iron wok), pour in more oil or water to loosen it up.
• Move the noodles to one side of the pan. Add the remaining 1 tablespoon oil, green onion, and garlic to the other side of the pan. Stir for 20 seconds to release the fragrance. Then stir everything together.
• Add the baby bok choy, char siu, and pour in the sauce. Toss with a pair of tongs to mix everything. Cover the pan. Let steam for 1 minute or so, or until the bok choy is cooked and the sauce fully absorbed. Toss a few times. Carefully taste the noodles. Sprinkle with a pinch of salt and stir again, if needed. Transfer everything to serving plates.
• Serve hot as a main dish.

ROAST PORK LO MEIN

Steps:

• Prepare the lo mein sauce by combining the light soy sauce, dark soy sauce, oyster sauce, hot water, sugar, salt, white pepper, and sesame oil in a small bowl. Set aside.
• Prepare the roast pork/char siu, garlic, and all the vegetables (the carrot, water chestnuts, bamboo shoots, mushrooms, napa cabbage, snow peas, and bean sprouts, if using) so they are ready for cooking.
• If using cooked lo mein noodles, rinse them under hot tap water to loosen them and drain thoroughly. If using uncooked noodles, cook them according to package instructions until al dente, rinse in cold water to get rid of excess starch, and drain thoroughly. Set aside.
• Place your wok over medium heat. Add the oil and garlic. After 10 seconds, add the carrots, water chestnuts, bamboo shoots, and sliced mushrooms. Increase the heat to high, and stir-fry for 1 minute.
• Add the roast pork, and stir-fry for another 20 seconds, and then add the Shaoxing wine around the perimeter of the wok.
• Give everything a quick stir, and add the napa cabbage and the lo mein noodles. They should be warm or at room temperature, and not stuck together! (If they are, just rinse them again in warm water to loosen them up.)
• Pour your pre-mixed sauce evenly over the noodles, and stir-fry with a scooping motion for 1 to 2 minutes, or until the sauce is evenly distributed, making sure to scrape the bottom of the wok to prevent the noodles from sticking. High heat and a well-seasoned wok should also prevent sticking.
• Next, add the snow peas, mung bean sprouts (if using), and scallions. Continue stir-frying until the noodles are heated through and everything is thoroughly mixed. If the lo mein becomes sticky, add 2 or more tablespoons of water until they loosen up.
• Give your lo mein a quick taste and adjust the seasoning to your liking. Add more salt, soy sauce, oyster sauce, sesame oil, or white pepper according to your own personal preference.
• Plate your roast pork lo mein and serve it with homemade chili oil or your favorite hot sauce on the side!

PORK CHOW MEIN IN CHAR SIU SAUCE

Steps:

• Place noodles in a large pan of boiling water and cook until just tender.
• Drain noodles in a colander.
• Spread out on a clean tea towel to dry.
• Cut onion into quarters or eighths and separate layers.
• Cut carrot into thin strips.
• Cut spring onions into 5 cm lengths and the capsicum into 2.
• 5 cm squares.
• Heat 1 Tablespoon of the oil in a heavy-based pan.
• Add half the noodles and cook over a moderate heat for 5 minutes or until a golden, crisp ´cake´ has formed.
• Turn noodle cake over and cook a further 5 minutes, adding another tablespoon of oil by drizzling it down the side of the pan.
• Remove noodles to a plate and keep warm.
• Repeat this procedure with the remaining noodles.
• Heat remaining oil in a wok and cook the garlic and ginger until light golden.
• Add the onion, carrot, spring onion, and capsicum and toss over a high heat for 3 minutes.
• Add the ham fat, pork and char sui sauce and cook a further minute.
• Add bean sprouts and toss for a few seconds.
• Dissolve the cornflour in a little of the stock.
• Add with the remaining stock to wok.
• Stir until the liquid boils and thickens.
• Place noodle cakes on a serving platter and use a knife to break them up.
• Pour pork mixture over.
• Serve immediately.

CHAR SIU

Steps:

• Place the pork shoulder in a resealable plastic bag. Whisk together the sugar, cooking wine, hoisin sauce, light soy sauce, peanut butter, red bean curd sauce, ginger, five-spice powder, dark soy sauce, red bean curd, garlic, 1/2 teaspoon salt and 1/4 teaspoon white pepper in a medium bowl until combined. Strain 1/2 cup of the marinade into a bowl and stir in the honey. Cover the glaze and refrigerate.
• Meanwhile, pour the remaining marinade into the bag with the pork and "massage" the meat until it's completely coated. Seal the bag, pressing out as much of the air as possible, and refrigerate for 24 hours.
• Remove the pork from the refrigerator and let it come to room temperature, about 1 hour.
• When the pork is almost ready, preheat the oven to 300 degrees F with a rack in the center position. Line a rimmed baking sheet with 2 layers of aluminum foil and top with a wire rack. Generously spray the rack with nonstick cooking spray and set aside.
• Lay the pork slices on the prepared baking sheet with at least 1 inch between each slice, then pour 1/3 cup cold water into the baking sheet. Bake, rotating halfway, until the thickest part of the pork registers 145 degrees F on a meat (or instant-read) thermometer, about 55 minutes.
• Remove the pork from the oven and preheat the broiler on high until super hot.
• Flip the pork slices over and broil until the surface is dry, about 7 minutes. Brush the top of the slices with about half of the refrigerated glaze. Broil until the glaze is caramelized and bubbling, about 9 minutes. Flip the pork slices over again and brush the top with the remaining glaze. Broil until the glaze is caramelized and bubbling, about 9 minutes. Let rest for about 10 minutes. Cut into pieces, as desired.

CHAR SIU

Steps:

• To make the marinade, stir the soy sauce, hoisin sauce, ketchup, oyster sauce, 1/4 cup of the honey, the sugar, sherry, ginger, five-spice powder and food coloring if using together in a large bowl. Set aside.
• Cut the pork into strips 6 inches long and 3 inches wide. Place the strips flat in a shallow baking dish. Pour the marinade over the pork strips and refrigerate 8 hours or overnight.
• When ready to roast the pork, position one rack to the lowest part of the oven and another rack about 5 inches above it. Preheat the oven to 350 degrees F (175 degrees C).
• Drain the pork; place the marinade in a small saucepan. Bring to a rolling boil. Remove from the heat and stir in the remaining 1/4 cup honey.
• Place a shallow roasting pan on the bottom rack of the oven and fill the pan about three-quarters full with water. Carefully place the pork strips on the oven rack above the roasting pan so all sides of the pork strips are exposed to heat and all are over the pan to catch drips.
• Roast the pork for 30 minutes. Baste the pork strips with the honey mixture and roast for 15 minutes and baste again. Roast until the pork strips are crisp and golden brown, about 10 minutes longer.
• Remove the pork from the oven and let cool. To serve, slice the strips across into 1/2-inch strips and smother with reserved sauce.

CHINESE BARBEQUE PORK (CHAR SIU)

Steps:

• Place soy sauce, honey, rice wine, hoisin sauce, ketchup, brown sugar, garlic, five-spice powder, black pepper, cayenne pepper, and curing salt in a saucepan. Bring to a boil on high heat; reduce heat to medium-high. Cook for 1 minute. Remove from heat. Cool to room temperature.
• Cut pork roast in half lengthwise. Cut each half again lengthwise forming 4 long, thick pieces of pork.
• Transfer cooled sauce to a large mixing bowl. Stir in red food coloring. Place pork sections into sauce and coat each piece. Cover with plastic wrap and refrigerate 4 to 12 hours.
• Preheat grill for medium heat, 275 to 300 degrees F (135 to 150 degrees C) and lightly oil the grate. Line a baking sheet with parchment paper.
• Remove sections of pork from marinade and let excess drip off. Place on prepared baking sheet. Sprinkle with kosher salt to taste.
• Transfer pork sections to grate over indirect heat on prepared grill. Cover and cook about 45 minutes. Brush with marinade; turn. Continue cooking until an instant-read thermometer inserted into the center reads 185 and 190 degrees F, about 1 hour and 15 minutes more. Do not use any more marinade on cooked meat until after you boil it.
• Place leftover marinade in saucepan; bring to a boil; let simmer 1 minutes. Remove from heat. Now you can use it to brush over the cooked pork.

CHAR SIU (BBQ PORK)

Steps:

• Put the pork in a roasting tin, tip over all the marinade ingredients and massage it in with your fingers (or use a spoon) to coat the pork. Cover and chill overnight.
• Heat oven to 160C/140C fan/gas 3. Cover the tin with foil and cook the pork for 31/2 hrs, basting every hour. Increase the oven temperature to 180C/160C/gas 4, remove the foil, baste the pork and continue to cook for 45 mins until it is beginning to caramelise around the edges.
• Remove the pork from the tin and set aside to rest for 20 mins. Meanwhile, spoon away any fat from the tin and transfer the sauce to a small pan. Slice the pork - it will fall apart as you cut into it - then return to the tin. Warm the sauce in the pan, then pour over the meat and toss everything together. Spoon into the hot buns with the Pickled carrot & mooli, spring onions and a dollop of wasabi mayonnaise.

CHAR SIU SAUCE

Steps:

• Combine all ingredients in a small bowl.

AUTHENTIC CHINESE PORK CHOW MEIN

Steps:

• Cut meat into thin strips.
• Combine 2 tbsp cornstarch with sugar, blend in 1 tbsp soy sauce and 2 tbsp oil; mix to blend.
• Pour over pork strips; toss well to coat, marinade in mixture for 20 minutes.
• In a wok or large saute pan heat 2 tablespoons shortening; brown the meat lightly on all sides in hot shortening (after browning the pork you may add in chopped garlic and saute for 2 minutes if desired).
• Add remaining 4 tbsp soy sauce and 1-1/2 cups water; simmer, covered on low heat for 45 minutes.
• Add in the celery and onions; simmer for 15 minutes more.
• In a small bowl, blend in remaining cornstarch with 1/4 cup water; stir into meat mixture.
• Add molasses, water chestnuts, bean sprouts and mushrooms; heat thoroughly.
• Season with salt and pepper.
• Garnish with chopped green onions and toasted almonds.