A few years ago, I used to frequent a brilliant little noodle bar that did the best char sui pork noodle soup. There was something about the richly marinated pork, with the light, clear broth, that was just delicious. Combined with thick, udon noodles, and crunchy, fresh pak choi, it made for a really hearty and healthy dinner.
Char Sui pork is not necessarily that hard to make, but getting the marinade just right can be tricky and require quite a few ingredients. I have found that you can make a brilliant lazy version by simply marinating some pork in bottled hoi-sin sauce. All you have to do is slather it on the night before, then throw the pork in the oven when you get home from work the next day. The finished dish is almost as good when you consider how little effort you put in.
Ingredients (serves 2)
2 blocks of dried noodles, or two portion packs of ready-cooked udon noodles.
5 tablespoons of hoi-sin sauce.
2 pork chops with not too much fat on, or 3 if they do.
1 head of pak choi.
1ltr of chicken stock.
Directions
The night before, stab the pork chops a few times and stick them in a bowl. Pour over the hoi-sin sauce and stir to cover meat. Cover and leave in the fridge to marinade over night.
Remove the meat from the fridge and plonk it, sauce an' all, on a large square of tin foil. Bring up the sides to make a parcel, leaving a slight opening.
Place the parcel in an oven dish containing a little water and bake at 200C/Gas Mark 5 for 30 mins until the pork is cooked and sticky. Baking the pork in the foil parcel will help it retain moisture.
About 5 mins before pork is ready, bring the chicken stock to the boil in a saucepan and throw in the noodles and pak choi. Simmer until noodles cook (will be a few mins less if you are using ready cooked rather than dried).
Remove pork from oven and slice, discarding and especially large pieces of fat.
Ladle noodles, stock and pak choi into two deep bowls and top with pork slices.
Serve with lashings of soy and chilli sauce.
Image Via Gastro Girls