Here are two dishes to have a good time Chinese language New Yr on February 1: the primary is a contemporary, easy twist on an previous traditional, and the opposite considered one of my father’s hottest creations. He conceived the noodle dish when he opened the primary Poon’s & Co restaurant in London’s Chinatown in 1973, and although that closed again in 2004, folks nonetheless ask him about it. The char siu, in the meantime, is one thing we got here up with once we did Poon’s pop-up just a few years in the past and wanted a substitute for a standard Chinese language barbecue roasting oven.
Wok-roasted char siu
You want to use alcohol that’s over 50% ABV to interrupt down the meat sufficiently.
Prep 10 min
Marinate 2 hr
Cook dinner 30 min
Serves 4
6 tbsp sugar
3 tbsp Mei Kuei Lu Chiew rose petal liqueur, from any good Chinese language meals retailer (or absinthe, at a pinch)
2 tbsp gentle soy sauce
2-3 garlic cloves, peeled and minced
1 tsp salt
500g pork stomach strips
1 tbsp vegetable oil
1 tsp sesame oil
Put every thing besides the pork stomach, vegetable oil and sesame oil in a big shallow dish. Lay the strips of pork within the marinade, therapeutic massage effectively along with your palms, then put aside at room temperature for 20 minutes, throughout which period the meat will launch liquid into the marinade.
Therapeutic massage the pork once more, this time till the lean meat feels silky to the contact, then depart to marinate at room temperature for an additional hour and a half.
Warmth the vegetable oil in a wok. Lay the strips of pork stomach within the sizzling wok, pour over the marinade, deliver as much as a bubble, then cowl and prepare dinner for 2 to a few minutes, swirling the wok always to cease the meat sticking to the edges. Flip over the pork, do the identical on the opposite aspect, and repeat till the sugar caramelises and the pork takes on color on either side – this could take about 20-25 minutes. Take away the pork from the wok, sprinkle over the sesame oil, then slice diagonally and serve.
UK readers: click on to purchase these components from Ocado
Lisle Road zha jiang noodles
This may make extra broth than you want right here, however the extra freezes very effectively and can prevent time once you subsequent fancy having zha jiang noodles. And don’t neglect to save lots of the strained pork ribs from the broth – I like dipping them in soy sauce. The hen will probably be a bit dry after three hours’ boiling, so strip the flesh off the bones, chop or shred it finely and use for spring roll and dumpling fillings, or for fried rice.
Prep 10 min
Cook dinner 3 hr+
Serves 4, with leftovers
For the sauce
480g pork stomach, boned and rind eliminated
45g potato starch, or cornflour
Sunflower oil, for frying
1 tsp (3g) crushed dried crimson chilli flakes
3 tsp (8g) crimson chilli powder
30g finely chopped garlic
15g hoisin sauce
20g yellow bean paste, or brown rice miso
140g tomato ketchup
20ml gentle soy sauce
20g pure sesame oil
15g caster sugar
½ tsp (1g) floor white pepper
For the soup
1 hen (about 1½kg)
1kg pork ribs
1 tsp salt
To serve
400g fantastic egg noodles (ie 100g per individual)
Finely chopped spring onions and recent coriander, to garnish
First begin the soup. Put the hen and pork ribs in a big stockpot, cowl with chilly water, deliver as much as a rolling boil, till foam rises to the highest, then drain. Wash the meat beneath working chilly water to rinse off any remaining impurities and clear out the pot. Return the meat to the stockpot and canopy with 5 litres of water. Add the salt, deliver to a boil, then flip all the way down to a naked simmer and depart to prepare dinner uncovered for 3 to 4 hours, till the broth has decreased by about two-thirds.
In the meantime, begin the sauce. Reduce the pork stomach into 3mm-thick slices, then minimize these into 3mm-wide batons, leaving you with 3mm x 3mm x 4-5cm lengthy strips. Put these in a big bowl, add the potato starch and toss gently to coat evenly – this may take some endurance, since you don’t need the flour to clump.
Warmth a wok or a big, high-sided frying pan and add a tablespoon of sunflower oil. As soon as the pan could be very sizzling, and dealing in batches, stir-fry the pork batons till golden brown throughout and the fats begins to soften. Switch to a bowl with a slotted spoon and repeat with the remainder of the pork.
Return all of the pork and any juices from the bowl to the wok, add the chilli flakes and powder, and stir-fry for about 4 minutes, till aromatic. Add the garlic, stir-fry for a minute or two, taking care it doesn’t catch and burn, then stir within the hoisin, bean paste, ketchup, soy, sesame oil, sugar and white pepper. Simmer, stirring always, for seven minutes, then take off the warmth.
In the meantime, prepare dinner the noodles in boiling water for 2 minutes, then drain and unfold out on a clear tea towel – they’ll keep it up cooking within the residual warmth, and this fashion they’ll keep springy.
To serve, put a 100g portion of noodles into every bowl, cowl with a ladle or two of strained broth and high with a beneficiant spoonful of the pork stomach sauce. End with a scattering of finely chopped spring onion and recent coriander.
UK readers: click on to purchase these components from Ocado
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