Dried Char Siu Noodle Recipe

Wash your vegetables and let them dry. Wash the pork (and pork bones), then pat them dry.
Cut the pork into large strips and soften them with the needle meat tenderizer.
Mince 50 grams of shallot and 25 grams of garlic.
Marinate the pork with 0.3 tsp powder food coloring, 1 tsp pepper, 1 tsp chicken powder, 2 tsp five spice powder, 2 tsp olive oil, 2 tsp peanut butter, 2 tsp honey, 1 tsp salt, 1 tsp brown sugar, 1 tsp soup powder, 2 tsp hoisin sauce, 2 tsp oyster sauce, 3 tsp sesame oil, 5 tsp soy sauce, 5 tsp rose dew wine, 5 tsp dark soy sauce, 100 ml char siu sauce, minced shallot, and garlic.
Thoroughly mix all the ingredients and marinate for at least 30 minutes.
Finely chop the green onions and coriander (including the bulb and root). Cut the chives into pieces. Chop the fresh chili finely and cut the radish into bite-sized pieces.
Cut the jicama into cubes and rinse them with water to prevent cloudy broth. Cut one onion in half and mince the other one. Next, slice 100 grams of shallot thinly and mince 25 grams of garlic.
Add the pork ribs, green onions, and a little water into a pot and blanch for 2 to 3 minutes. Then, transfer them to a bowl of cold water.
Pour 2 liters (about 8.5 cups) of water into a pot. Stew the pork ribs along with the jicama, coriander roots, scallions, and onions. Cook for 1 hour to 1 hour and 30 minutes over medium heat.
After marinating the meat, preheat your oven for a few minutes. Roast the pork slices for 15 minutes at 350°F.
Take the meat out and brush one side with the marinade. Roast for another 5 minutes.
Roast for another 5 minutes.
Slice the pork fat, add it to a pan and stir until it shrinks and turns yellow. Remove them from the pan.
Add the sliced shallots and minced garlic to the same pan and stir until they are fragrant and golden. Remove them from the pan.
Remove the coriander roots, scallions, and onions from the broth pot. Add in the radish and cook for another 20 to 30 minutes over low heat.
Ladle out a bowl of broth (you'll use it to make the sauce later). Season the rest of the broth with 2 tsp salt, 2 tsp brown sugar, and 2 tsp soup powder or up to taste.
Add minced onion, pork broth, 2 tsp hoisin sauce, 2 tsp oyster sauce, 3 tsp sesame oil, 3 tsp rose dew wine, 5 tsp dark soy sauce, 1 tsp brown sugar, and 1 tsp soup powder to the pan you used for making the cracklings.
Cook over medium heat and stir to combine. Your sauce is now ready.
Blanch the bok choy in boiling water for 2 to 3 minutes, then transfer them to a bowl of cold water.
Blanch the egg noodles until softened, then put them into cold water. Stir to avoid lumping, then drain.
Slice the char siu pork and arrange it on a plate decorated with lettuce.
Ladle out the broth with pork ribs and radishes into a small bow. Sprinkle some minced scallions and coriander on top.
Put the noodles in another bowl and drizzle a little sauce over it. Add the bok choy and pork cracklings. Enjoy!

Dried Char Siu Noodle Recipe

Equipment

Ingredients

For The Char Siu Pork

For The Broth

For The Sauce

For Garnishing

Instructions

Video

Notes

Nutrition