Sweet and Sticky Roast Pork with Sesame Noodles

I’ve got a little problem.  I buy food magazines.  I’m on multiple mailing lists so the magazine comes right to my mailbox.  I like to look at the pictures and of course, I save recipes that I think I’m going to make.  I have stacks of recipes on my to-try list.  I think it’s because the pictures look so good.  Every so often, I come across the recipe that looks good and seems easy to make and of course I have to try it.  So I do.  I actually found this pork and noodle recipe in my Saveur magazine: http://www.saveur.com/hawaiian-barbecue-roast-pork-sesame-noodles-recipe and of course I had to try it.  I’ve always wanted to make char siu, but I’ve been a little intimidated by the recipe.  So this one was right up my alley – a few ingredients, a little time to marinade, and a lot of flavor.  I found the shaoxing jiu rice wine on Amazon along with the Chinese egg noodles, but I will say that the egg noodles are pretty easy to find in the grocery store.

I’ve become a big fan of Amazon.  You can pretty much find anything on Amazon which makes it very convenient.  And the fact that they offer free 2 day shipping for Prime members makes it even better.  Plus they store all your payment information so you can pretty much log in and click order and your rice wine and egg noodles are on the way!

So back to the roast pork with sesame noodles.  Start by cutting your pork shoulder into pieces and placing into a large resealable plastic bag.

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In a bowl, mix together the hoisin, honey, soy sauce, rice wine and 5 spice powder.

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Pour into bag with pork.  Let marinate in the refrigerator for at least 6 hours or overnight.

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Transfer pork and marinade to a baking dish and bake at 300 degrees for about 1 and 1/2 to 2 hours until pork is tender.

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Remove from oven.  Slice pork into smaller pieces if desired.

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Pour marinade into a small saucepan and bring to a boil.   Cook until reduced by about two-thirds (about 4-5 minutes).

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Take sliced pork.

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Add to the reduced marinade.

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Meanwhile, boil egg noodles until al dente.  Drain and set aside.

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In a large wok saute bean sprouts and scallions.

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Add pork.

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Add noodles and remaining soy sauce.

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Mix to combine and make sure sauce is coating all the noodles.

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Serve and enjoy!

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Recipe can be found here: http://www.saveur.com/hawaiian-barbecue-roast-pork-sesame-noodles-recipe

xoxo,

Caroline