Roasted Pork & Dry Noodles, My Favourite When In Hong Kong
ROASTED PORK & DRY NOODLES
choy sum, pickled mustard greens, chicken broth & spicy seasoning
One of my favourite dishes when in Hong Kong
Today we are going to cook one of my favourite dishes when in Hong Kong or any Chinatown of Southeast Asia: Roasted pork with dry egg noodles, an explosion of flavours for a 5-star street food dish! For an amazing taste: you can use some Char Siu (that you can find in any Asian supermarket) to marinate your meat, then roast your pork on the oven. This recipe is part of my new masterclass series “Cooking at Home with Will Meyrick”.portions
minutes
Main Ingredients
- Dry egg noodles 100gr
- Pork belly (or pork neck) 150gr
- Fresh mustard green 10gr
- Pickled mustard greens 10gr
- Bok choy/choy sum 30gr
- Green shallots 5pc sliced
- Coriander roots
- Fried garlic 1 pinch
- Fried shallot 1 pinch
- Peanuts (crushed) 1 tbsp
Noodles Seasoning
- Soya 1 tbsp
- Maggi 1 tsp
- Chicken powder 1 tsp
- Salt 1 pinch
- Sugar 1 pinch
- White pepper 1/2 tsp
On side
Hot chicken broth 300ml (easy one: chicken powder, salt, white pepper, and fried garlic)
Step by Step Instructions
Blanch the noodles (twice, in between rinse in cold water)
Blanch the choy sum (not too long to keep its natural colour and texture)
Stir the cooked noodles with your seasoning
Add a pinch of fried garlic, a pinch of fried shallots, and the crushed peanuts
Place your choy sum in a platter
Place the seasoned noodles on top
Top with some pickled mustard greens
Slice the roasted pork and place it on top of the noodles
Place some slices of fresh mustard leaves, and some green shallots around your dish
Add some coriander leaves, some fried garlic and crushed peanuts on top
In a bowl on the side, pour the hot chicken broth stock, add some coriander roots