Char Siu Pork with Noodles

This lo mein is the most adventurous recipe I have tried in a long time! Do not attempt this recipe if you are lazy! Total cooking time was about an hour, the prep list is a bit long, and the steps are a bit complicated. But well worth the effort, I even amazed myself with this one.

I will break down this recipe into smaller steps due to the number steps. All of the not quite so common ingredients were available at the local grocery store. Also you will need lots of little bowls for prepping ingredients and one large mixing bowl for transferring meat and vegetables to and from the cast iron dutch oven.


Mix in a small bowl:

3tbs soy sauce
2tbs oyster sauce
2tbs hoisin sauce
1tbs toasted sesame oil
1/4tsp Chinese five-spice powder

Place 3tbs of the mixture and 1/2tsp liquid smoke in a gallon ziplock.

Slice 1 pound of boneless country-style pork ribs into 1/8 strips and add to the ziplock. Marinate for 15 minutes.

While the meat is marinating start prepping! Keep all the prep in separate bowl so it's easy to add to the dutch oven as needed.

Chop 2 bunches of scallion and set aside.
De stem 1/2 pound of shitake mushrooms and give a rough chop set aside.
Chop a head of napa cabbage into 1 inch strips.
Add 1tsp of cornstarch to remaining soy mixture.
Get 1/2C chicken broth set aside for later.
Mix 2 cloves of minced garlic, 1/2tsp oil, and 2tsp grated ginger in a bowl and set aside.
Measure 1tbs of Asian garlic-chili sauce and set aside.
Measure 2tbs of dry sherry and set aside.







Place your cast iron dutch oven on the burner, add 1/4
tsp vegetable oil and turn on high.
Place 4quarts of water in a pot and start to boil.

By now your meat should be fully marinated and your oil should just about be smoking.

Once the oil is smoking add the pork. Break up the large clumps and let sear for 2 minutes. Turn and flip the meat and cook for another 2-4 min until it has a nice brown outside. Add sherry, cook until the sherry reduces.







Remove the pork and place in the large mixing bowl.

VERY carefully wipe out excess oil/marinade/pork remains from the dutch oven.

And add 1/4tsp oil and mushrooms. Cook 4-5 minutes until tender and add scallions, cook until wilted.







Add the cooked vegetables to bowl of pork.

Place 12oz of Chinese noodles (if unavailable use dry linguine) in the boiling water.

Add 1/4tsp oil to dutch oven, get smoky hot and add cabbage. Stir frequently until it becomes spotty brown 3-5 min.

Make a "well" in the center and add garlic-ginger mixture. Cook 30 seconds in the center, then incorporate into the cabbage.







Add pork mixture, remaining soy mixture, and chicken broth back into the dutch oven. Simmer 1-2 min until the sauce thickens.







The noodles should be perfectly cooked by now. Strain them and add to the dutch oven.






Stir in the Asian garlic-chili and plate!!!!!!!




WOW that was a long one and possibly one of the best things I have EVER made!!!!

If you have questions let me know! I plan to make this dish a lot now that I have the steps down! I might try chicken or shrimp next time.