Char Siu Pork With Noodles, Mushrooms And Hoisin
Char Siu Pork With Noodles, Mushrooms And Hoisin
Ingredients
- 500g boneless pork belly, cut into 6 pieces
- 50g finely grated ginger
- 50ml hoisin sauce
- 100ml white wine or sherry
- 50ml soy sauce
- 1 clove garlic, minced
- 1 tablespoon honey
Method
Mix everything well together in a zippy bag and marinate for at least a day and up to 2 in the fridge.
Set oven to 200 oC.
Remove from marinade (keep it) and pat dry. Brush a hot pan with oil and heat until hot. Add the pork and seal off on both sides until fat is golden. Place in a baking dish and pour over the marinade. Cook for 30 minutes, turning twice and then rest for 10 minutes.
Noodles
Ingredients
- 250g medium egg noodles
- 1 teaspoon sesame oil
- 1 bunch scallions, finely sliced
- 2 sticks celery, finely sliced
- 1 onion finely sliced
- 50ml hoisin sauce
- 350g mushrooms sliced
- 1 tablespoon soy sauce
- 50g frozen peas, blanched in boiling water for a minute.
- 3 tablespoons cooking oil
Method
Cook the noodles for 4 minutes, drain and toss in the sesame oil.
Heat a tablespoon of the oil in a large pan or wok and heat until smoking. Add the mushrooms, cook until golden and add the soy.
Spoon into a bowl and set aside.
Heat the remaining oil in the pan until smoking and add the onions and celery. Cook until golden and add the cooking juices from the pork and the hoisin. Slice the pork into bite sized pieces and add to the pan with the noodles, peas and scallions. Toss well. Return the mushrooms to the pan, mix and serve.
