Char Sui pork with udon noodles
Takeaway dishes are steeped in mystery. The menu descriptions are often vague and you never can work out the exact ingredients. I suppose that’s why it’s so fun to try to recreate them at home. It’s a whole lot easier than you think and I’ll let you in on a little secret – it tastes a damn sight better too.
500g lean pork, cut into bite sized chunks
100ml hoisin sauce
1tbsp dark soy sauce
2tbsp rice wine
1tsp of sesame oil
Udon noodles (or rice) to serve
3 spring onions, sliced on an angle
Mix honey, hoisin sauce, soy sauce, rice wine and sesame oil together in a sealable freezer bag. Place the diced pork in the bag, seal up and give it a good squidge around to get everything coated. Leave this to marinade in the fridge for at least an hour, but if you have longer, even better.
Preheat your over to 190˚C. Pour the pork and marinade into a shallow over dish and cook for around 30-35 minutes, giving the pork a good mix a few times throughout cooking. If you want crispier pork, you could also try threading the pork onto pre-soaked wooden skewers and cooking under the grill
To serve, make up some udon noodles or rice according to pack instructions and toss the pork mixture through. Sprinkle with a generous helping of sliced spring onions.