Recipe of Speedy Brad's char siu (Chinese BBQ pork) w/ chow mein

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The ingredients needed to make Brad's char siu (Chinese BBQ pork) w/ chow mein:

1. Prepare For the pork
2. Get 4 1/2-5 lb whole pork loin
3. Make ready 3 char siu marinade packets
4. Prepare 1 1/2 cups water
5. Take For the chow mein
6. Get 1/2 lb baby carrots
7. Make ready 1 medium sweet onion, sliced thin 1" long
8. Make ready 8 Oz shitake mushrooms, sliced
9. Prepare 3 cloves garlic, sliced thin
10. Make ready 1 bunch bok choy, only the whites. Sliced thin
11. Take 1 head savoy cabbage. Quarter & slice 1" thick
12. Take 2 yellow squash, slice in half lengthwise, slice thin
13. Prepare For chow mein sauce
14. Make ready 4 cups heavy chicken broth
15. Prepare 2 tbs reduced sodium soy sauce
16. Take 1-1 1/2 tbs fish sauce
17. Take 1 tbs seasoned rice wine vinegar
18. Make ready 1 tsp sesame oil
19. Prepare 1/2 tsp Mongolian fire oil
20. Make ready 2 whole star anise
21. Take 1/2 tsp each dry mustard, ground ginger
22. Make ready Other ingredients
23. Take 1 pkg soft chow mein noodles or lo mein noodles
24. Make ready Cornstarch slurry

See next section for more information; Sugar - brown sugar is best for lovely caramel flavours in the Keywords: Char Siu, char siu pork, char siu sauce, Chinese BBQ Pork. I love hearing how you went with my recipes! Char siu literally means "fork burned" which is a reference to the traditional preparation, skewered and barbecued over a fire. While you may not have had a chance to try it over rice or in noodle soup, you've probably had it chopped up in pork buns (char siu bao) at.

Instructions to make Brad's char siu (Chinese BBQ pork) w/ chow mein:

1. Mix water and marinade pkgs. Pierce pork loin all over with a fork. Place both in a lg zip lock bag. Remove as much air as possible. Marinade overnight or longer. I went 3 days. Turn bag over every 8 -12 hrs.
2. Pre heat grill. Clean with grill brush. Do not rinse pork loin. Place on grill and char on all sides. You want that dark caramelization. I even put a little smoke to it with Cherrywood chips while cooking.
3. When seared on all sides, place in a baking dish and finish in the oven at 350. Bring to an internal temperature of 155. Remove from oven and tent with tin foil 5-8 minutes. This will bring the internal temp up to over 160.
4. While pork is in the oven, make chow mein, sauce, and noodles at the same time.
5. In a saucepot, place chicken stock, soy sauce, and fish sauce. Bring to a boil then reduce to a simmer. The idea is to layer these flavors into the sauce. So go down the list, add 1 ingredient and let simmer a few minutes before adding the next. I wrote the ingredients in order for how I added them. When last ingredient is in and it has simmered for a bit, thicken with cornstarch slurry. Equal parts corn starch and cold water. Until desired thickness. it will thin out when you add to veggies.
6. For the chow mein, place a small amount of sesame oil in a wok. Heat wok and add whole baby carrots. Stir fry until they just start to caramelize. Add onion, mushrooms, and garlic. Stir fry until onion becomes translucent, don't let them brown. Add bok choy, fry another 3 minutes. Add squash and cabbage. Fry until cabbage is just tender. Pour sauce over and heat through.
7. Bring 4 qts water to a boil. Add noodles and cook according to times on the pkg. When done drain and rinse with hot water. Place in a serving bowl and toss with a little sesame oil so it doesn't stick together.
8. Plate noodles and add sauced veggies on top. Slice pork thin and add to the plate. Serve immediately. Enjoy.

Char siu literally means "fork burned" which is a reference to the traditional preparation, skewered and barbecued over a fire. While you may not have had a chance to try it over rice or in noodle soup, you've probably had it chopped up in pork buns (char siu bao) at. Char Siu (叉烧), also knows as Chinese BBQ pork, is a type of roasted pork originating from Cantonese cuisine. Here comes the most important part of Char Siu making: marinate the pork with a well-balanced sauce. I've tested several different mixtures and finally decided to share the following.

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