Dried Char Siu Noodle

INGREDIENTS

• For The Char Siu Pork
• 1 kilogram pork collar (or pork belly, pork loin)
• 50 grams shallot
• 25 grams garlic
• 0.3 teaspoon powder food coloring
• 1 teaspoon pepper
• 1 teaspoon chicken powder
• 2 teaspoons five spice powder
• 2 teaspoons olive oil
• 2 teaspoons peanut butter
• 2 teaspoons honey
• 1 teaspoon salt
• 1 teaspoon brown sugar
• 1 teaspoon soup powder
• 2 teaspoons hoisin sauce
• 2 teaspoons oyster sauce
• 3 teaspoons sesame oil
• 5 teaspoons soy sauce
• 5 teaspoons rose dew wine
• 5 teaspoons dark soy sauce
• 100 ml char siu sauce
• For The Broth
• 500 grams pork ribs
• 1 onion
• 1 radish
• 1 jicama
• 2 teaspoons salt
• 2 teaspoons brown sugar
• 2 teaspoons soup powder
• Green onions, coriander, chives, chili
• For The Sauce
• 1 onion
• 1 bowl of broth
• 2 teaspoons hoisin sauce
• 2 teaspoons oyster sauce
• 3 teaspoons sesame oil
• 3 teaspoons rose dew wine
• 5 teaspoons dark soy sauce
• 1 teaspoon brown sugar
• 1 teaspoon soup powder
• For Garnishing
• 100 grams pork fat, sliced into small cubes
• 100 grams shallot
• 25 grams garlic
• 400 grams bok choy
• 100 grams lettuce

DIRECTIONS

1. Wash your vegetables and let them dry. Wash the pork (and pork bones), then pat them dry.
2. Cut the pork into large strips and soften them with the needle meat tenderizer.
3. Mince 50 grams of shallot and 25 grams of garlic
4. Marinate the pork with ⅓ 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
5. Thoroughly mix all the ingredients and marinate for at least 30 minutes.
6. 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
7. Cut the jicama into cubes and rinse them with water to prevent cloudy broth.
8. Cut one onion in half and mince the other one. Next, slice 100 grams of shallot thinly and mince 25 grams of garlic.
9. 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
10. 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
11. After marinating the meat, preheat your oven for a few minutes.
12. Roast the pork slices for 15 minutes at 350 degrees F.
13. Take the meat out and brush one side with the marinade. Roast for another 5 minutes
14. Repeat steps 12 and 13 for the other side.
15. Slice the pork fat, add it to a pan and stir until it shrinks and turns yellow. Remove them from the pan
16. Add the sliced shallots and minced garlic to the same pan and stir until they are fragrant and golden. Remove them from the pan.
17. 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.
18. 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.
19. 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.
20. Cook over medium heat and stir to combine. Your sauce is now ready.
21. Blanch the bok choy in boiling water for 2 to 3 minutes, then transfer them to a bowl of cold water
22. Blanch the egg noodles until softened, then put them into cold water. Stir to avoid lumping, then drain.
23. Slice the char siu pork and arrange it on a plate decorated with lettuce.
24. Ladle out the broth with pork ribs and radishes into a small bow. Sprinkle some minced scallions and coriander on top.
25. Put the noodles in another bowl and drizzle a little sauce over it. Add the bok choy and pork cracklings. Enjoy!