Char Siu Pork
with Saucy Fresh Shanghai Noodles
Cooking time
15 minutes
Servings
4
Calories
650 /serving
Char siu can charm anyone of any age. To bring the savoury and sweet flavours of Cantonese BBQ pork to the family table, this recipe uses hoisin, honey and ginger for a glaze, and then gives the chops a good broil.
We will send you:
- 4 Pork chops
- 20g Ginger
- 450g Baby bok choy
- 60ml Ponzu lime sauce
- 14g Honey
- 450g Fresh Shanghai noodles
- 60ml Hoisin sauce
- 45ml Sweet soy sauce
Contains: Sesame • Soy • Sulphites • Wheat
You will need:
Aluminum foil
Grater
Large pan
Large pot
Salt & pepper (S&P)
Sheet pan
Strainer
Whisk
Oil
Total Fat
10 g
Saturated Fat
3 g
Sodium
1550 mg
Total Carb
91 g
Sugars
24 g
Protein
47 g
Fibre
1 g
Preparation
Roast the pork
- Preheat the oven to 450°F. Bring a large pot of salted water to a boil.
- Grate the ginger.
- Pat the pork dry.
- In a medium bowl, whisk the hoisin, honey, ⅓ of the ginger and S&P. Add the pork*; toss well.
- Arrange on a foil-lined sheet pan and roast, 6 to 8 min., until almost cooked through.
- Switch the oven to broil, 2 to 4 min., until glazed.
Boil the noodles
- Meanwhile, add the noodles to the pot of boiling water; stir gently to separate.
- Boil, 4 to 6 min., until al dente.
- Drain, return to the pot and toss with a drizzle of oil to prevent sticking.
Cook the bok choy
- Meanwhile, remove the root ends of the bok choy; cut crosswise.
- In a large pan, heat a drizzle of oil on medium-high.
- Add the bok choy and remaining ginger. Sauté, 2 to 3 min., until beginning to soften.
- Add the ponzu, soy sauce, ½ cup water and black pepper. Cook, stirring often, 1 to 2 min., until slightly reduced.
Combine the noodles
- To the pan of bok choy, add the noodles and cook, stirring often, 1 to 2 min., until combined.
- If the sauce seems dry, gradually add 1 tbsp water at a time until you achieve your desired consistency; season with S&P.
Plate your dish
- Divide the noodles between your plates.
- Top with the pork (slice beforehand if desired). Bon appétit!
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*Health Canada recommends cooking pork to a minimum internal temperature of 71°C.
