Char Siu Pork With Egg Noodles Keong Chung Cha Siu Lo Mein Recipes

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CHAR SIU PORK WITH EGG NOODLES (KEONG CHUNG CHA SIU LO MEIN)



Char siu pork with egg noodles (keong chung cha siu lo mein) image

Quick, easy and very slurpable.

Provided by Anthony Lui

Time 20m

Yield Serves 6

Number Of Ingredients 9

210 gm fresh thin egg noodles, shaken to loosen
60 ml (¼ cup) vegetable oil
3 spring onions (white part only), cut into julienne
30 gm ginger, cut into julienne
200 gm char siu (barbecue pork), thinly shredded
300 ml chicken stock
60 ml (1/4 cup) oyster sauce
1 tsp dark soy sauce
½ tsp sesame oil

Steps:

  • Cook noodles in a large saucepan of boiling water until al dente (2-3 minutes). Drain, refresh under cold running water and set aside to drain, then toss with 1 tbsp vegetable oil in a bowl to prevent sticking. Set aside.
  • Heat remaining oil in a wok over high heat, add spring onion and ginger and stir-fry until fragrant (20 seconds), then add char siu and stir to warm through (1 minute). Add stock, oyster sauce, dark soy and sesame oil, and bring to the boil, stir in noodles and serve warm.

Nutrition Facts : ServingSize Serves 6

CHAR SIU (CHINESE BBQ PORK)



Char Siu (Chinese BBQ Pork) image

Char siu, or Chinese BBQ Pork, is a delicious Cantonese roast meat. Make authentic Chinatown char siu at home with our restaurant-quality recipe!

Provided by Bill

Categories     Pork

Time 1h

Number Of Ingredients 14

3 pounds boneless pork shoulder/pork butt ((select a piece with some good fat on it))
¼ cup granulated white sugar
2 teaspoons salt
½ teaspoon five spice powder
¼ teaspoon white pepper
½ teaspoon sesame oil
1 tablespoon Shaoxing rice wine
1 tablespoon soy sauce
1 tablespoon hoisin sauce
2 teaspoons molasses
1/8 teaspoon red food coloring ((optional))
3 cloves finely minced garlic
2 tablespoons maltose or honey
1 tablespoon hot water

Steps:

  • Cut the pork into long strips or chunks about 2 to 3 inches thick. Don't trim any excess fat, as it will render off and add flavor.
  • Combine the sugar, salt, five spice powder, white pepper, sesame oil, wine, soy sauce, hoisin sauce, molasses, food coloring (if using), and garlic in a bowl to make the marinade (i.e. the BBQ sauce).
  • Reserve about 2 tablespoons of marinade and set it aside. Rub the pork with the rest of the marinade in a large bowl or baking dish. Cover and refrigerate overnight, or at least 8 hours. Cover and store the reserved marinade in the fridge as well.
  • Preheat your oven to 'bake' at 475 F (246 C) with a rack positioned in the upper third of the oven. (If you only have a convection oven, keep in mind the oven not only heats more quickly, your char siu will roast faster than what we have described here). It's amazing how oven temperatures can vary-from model to model, in different spots in the oven, and in how ovens pre-heat and maintain heat. Using an oven thermometer to double-check the actual oven temperature is a great safeguard to monitor your food (I say double-check because even oven thermostat calibrations vary and can sometimes be incorrect). Regardless, be sure to check your char siu every 10 minutes, reducing or increasing the temperature as needed.
  • Line a sheet pan with foil and place a metal rack on top. Using the metal rack keeps the pork off of the pan and allows it to roast more evenly, like it does in commercial ovens described above. Place the pork on the rack, leaving as much space as possible between pieces. Pour 1 ½ cups water into the pan below the rack. This prevents any drippings from burning or smoking.
  • Transfer the pork to your preheated oven. Roast for 25 minutes, keeping the oven setting at 475 F for the first 10 minutes of roasting, and then reduce your oven temperature to 375 F (190 C). After 25 minutes, flip the pork. If the bottom of the pan is dry, add another cup of water. Turn the pan 180 degrees to ensure even roasting. Roast another 15 minutes. Throughout the roasting time, check your char siu often (every 10 minutes) and reduce the oven temperature if it looks like it is burning!
  • Meanwhile, combine the reserved marinade with the maltose or honey (maltose is very viscous--you can heat it up in the microwave to make it easier to work with) and 1 tablespoon hot water. This will be the sauce you'll use for basting the pork.
  • After 40 minutes of total roasting time, baste the pork, flip it, and baste the other side as well. Roast for a final 10 minutes.
  • By now, the pork has cooked for 50 minutes total. It should be cooked through and caramelized on top. If it's not caramelized to your liking, you can turn the broiler on for a couple minutes to crisp the outside and add some color/flavor. Be sure not to walk away during this process, since the sweet char siu BBQ sauce can burn if left unattended. You can also use a meat thermometer to check if the internal temperature of the pork has reached 160 degrees F. (Update: USDA recommends that pork should be cooked to 145 degrees F with a 3 minute resting time)
  • Remove from the oven and baste with the last bit of reserved BBQ sauce. Let the meat rest for 10 minutes before slicing, and enjoy!

Nutrition Facts : Calories 274 kcal, Carbohydrate 14 g, Protein 39 g, Fat 6 g, SaturatedFat 2 g, Cholesterol 102 mg, Sodium 832 mg, Fiber 1 g, Sugar 12 g, ServingSize 1 serving

PORK CHOW MEIN IN CHAR SIU SAUCE



Pork Chow Mein in Char Siu Sauce image

This is from Periplus : Chinese And Asian Step-by-Step. This is a kid pleaser. I have made this several times and it is now a firm family favourite. I have varied the vegetables in the chow mein depending on what I could get. I love adding dried shiitake mushrooms which I pre-soak in hot water before shredding. Sometimes, I don't deep-fry the noodles (for the sake of my weight conscious DH) - both ways the sauce works out fine.

Provided by Adelynn

Categories     One Dish Meal

Time 55m

Yield 4 serving(s)

Number Of Ingredients 15

250 g fresh thin egg noodles or 250 g italian vermicelli
1 medium onion
1 medium carrot
4 spring onions
1 small green capsicum
1 small red capsicum
5 tablespoons oil
1 teaspoon finely chopped garlic
2 teaspoons finely chopped ginger
4 tablespoons chopped ham fat (I omit this)
1 cup cubed cooked pork or 1 cup ham
6 teaspoons chinese char siu sauce (If not available, substitute 1 Tablespoon Hoisin Sauce)
1/2 cup bean sprouts, tails removed
3 teaspoons cornflour
1 1/4 cups chicken stock

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.

Nutrition Facts : Calories 463.3, Fat 21, SaturatedFat 3.3, Cholesterol 54.8, Sodium 136.9, Carbohydrate 57.4, Fiber 4.6, Sugar 6.4, Protein 12.4

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