Stranger Foods

Photograph of Chinese BBQ pork noodle soup.

ChineseChinese BBQ pork noodle soup

Serves 4-6 | Prep 25 mins | Cook 50 mins

BBQ pork, known as Char Siu, is one of the most popular Guangdong dishes and goes well with rice or noodles. For a really tasty dish, marinate the pork well in advance so that the flavours penetrate the meat.

Source: Lemongrass and Ginger

Ingredients

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Imperial

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800 g deboned pork shoulder, skin and excess fat removed
4 tbsp light soy sauce
1 tbsp oyster sauce
2 tbsp granulated sugar
3 tbsp golden syrup or honey
1 tbsp Shaoxing rice wine
3 cm pieces root ginger, peeled, lightly crushed and sliced
200 g tenderstem broccoli
600 g cooked fresh fine egg noodles (or 350 g dried fine egg noodles)
2 l chicken stock
2 spring onions, sliced
freshly ground black pepper

Instructions

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Put the pork in a deep dish or bowl. In a separate bowl, mix together the light soy sauce, oyster sauce, sugar, 2 tablespoons of the golden syrup, rice wine and ginger and season with pepper. Pour the mixture over the pork and then, using your hands, rub the marinade into the pork until it is well coated. Cover with cling film and leave to marinate in the fridge for or, for an even better flavour, overnight.
Preheat the oven to 180°C. Remove the pork from the fridge and strain off the marinade, keeping the liquid and discarding the solids. Stir the remaining golden syrup into the marinade. Line an oven tray with kitchen foil, place an oven rack on top and transfer the pork onto the rack. Place the tray on the second lowest shelf in the oven and cook the pork for . Using tongs, turn over the pork and cook for a further , or until cooked. When the tip of a sharp knife is inserted into the thickest part of the meat, the juices should run clear. Five minutes before the end of cooking, generously brush the marinade all over the pork. Remove the pork from the oven and keep warm.
Bring a saucepan of water to the boil and blanch the tenderstem broccoli for until tender. Meanwhile, divide the warm, cooked noodles into deep serving bowls. Divide the blanched broccoli into the bowls of noodles.
Pour the chicken stock into a saucepan and bring to a gentle boil over a medium heat. Meanwhile, transfer the pork to a chopping board and cut against the grain into 5 mm slices. Divide the pork into the soup bowls and sprinkle over the spring onions. Ladle the piping hot stock over the noodles and serve immediately.

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