Posts Tagged ‘roast pork’

Roast Pork in Char Siu Sauce with Noodles and Stir Fry Vegetables

November 3, 2007

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Tonight I made roast pork in Char Siu sauce with a vegetable stir fry over noodles. This is my interpretation of a dish I saw on TV show called Take Home Chef starring an Aussie Chef named Curtis. He approaches shoppers in LA grocery stores (I’ve only seen him go up to good looking women). He talks to them for a bit, then helps them design a dinner and picks up all the ingredients. He then goes to their house, shows them how to prep the food and then cooks it.

I used about 1.75 pounds of pork loin. I cut it in half length wise and then marinaded it with Char Siu sauce, honey tea syrup (I was out of honey), and 2 stalks of lemon grass that I bashed and then chopped into 6 pieces. I let it marinade for about 8 hours, but Curtis says you can do it over night.

When I cooked it I heated the oven to 350 F and placed my 12 inch cast iron skillet on the stove top, turned on the burner, and added about a table spoon of vegetable oil to the skillet. When the oil was hot I added the pork and cooked each side for 2 minutes., then moved the skillet into  the oven for 18 to 2o minutes at 350 F. It was cooked medium, but I put it back in the oven for 4 minutes to make it medium well/well.

While the pork was cooking I put 2 pots of water on the stove, a big one for the noodles and a small one for bok choy. I added a tea spoon of oil to each pot and a tea spoon of sugar to the small pot for the bok choy. Green vegetables cooked in water with a bit of oil and sugar come out nice and shiny. When the pork was almost done I added the noodles and the washed baby bok choy to the pots of water since they only take about 3 minutes to cook.

For the stir fry I washed and cut into finger wide pieces 1 small yellow onion, 8 ounces of daikon, 4 napa cabbage leaves, and 1 red pepper. I placed a large skillet on the stove and added a table spoon of oil to it. When it was hot I added the onion. A minute later I added 2 cloves of garlic that I had crushed and sliced. When I could smell the garlic I tossed in the rest of the vegetables with a bit of salt and cooked them until they were soft but still slightly crunchy.

To serve I placed the bok choy in the middle of a plate. I then sliced the roast pork and surrounded the bok choy with it. I put all the noodles on another plate and covered them with the vegetables and drizzled sesame oil and soy sauce over it.

This meal was awesome and will become a regular for us.