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Noodle Soup with Char Siu Pork

Noodle Soup with Char Siu Pork
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Nutritious pork bone broth noodles topped with melt-in-your-mouth char siu slices (Chinese barbecue pork), this . The pork bone broth was simmered for 6 hours, and Chef John used pork knuckle instead of pork belly for the char siu.
Recipe
PRE TIME: 8 hr
COOKING TIME: 0
TOTAL TIME: 8 hr
6 SERVING
Ingredients:
  • 3 lb Pork Knuckle
  • 1 tsp Salt [Marinade]
  • 0.1 tsp Five-Spice Powder [Marinade]
  • 0.25 cup Soy Sauce [Marinade]
  • 1 tbsp Cooking Oil
  • 3 stalks Green Onion
  • 5 pieces Ginger Slices
  • 1 stick Cinnamon Sticks
  • 3 pieces Bay Leaves
  • 2 count Star Anise
  • 0.25 tbsp Sichuan Peppercorn
  • 0.25 cup Shaoxing Cooking Wine [Seasoning 1]
  • 5 cups Water
  • 0.25 cup Shaoxing Cooking Wine [Seasoning 2]
  • 0.25 cup Soy Sauce [Seasoning 2]
  • 1 tbsp Sugar [Seasoning 2]
  • 1 tbsp Cooking Oil [Soup]
  • 2 stalks Green Onion [Soup]
  • 5 pieces Ginger Slices [Soup]
  • 1 tbsp Shaoxing Cooking Wine [Soup]
  • 20 cups Water [Soup]
  • 7 oz Cooked Noodle
Directions:
Step 1
Step 1
1
Debone the pork knuckle, make several cuts to open and flat the knuckle.
Step 2
Step 2
2
Use steel needle to prink the meat.
Step 3
Step 3
3
Sprinkle salt and five-spice on the pork and roll it up.
Step 4
Step 4
4
Use twine to tie the pork shank roll.
Step 5
Step 5
5
Use the back of a clever to break the bone into two pieces (bone marrow is exposed).
Step 6
Step 6
6
Use soy sauce to coat the pork shank roll.
Step 7
Step 7
7
Fry the pork roll at 300-350°F (150-180°C) oil until it turns a golden color.
Step 8
Step 8
8
In a wok on high heat, add cooking oil, green onion, ginger slices, cinnamon sticks, star anise, bay leaves and Sichuan peppercorn. Stir and deglaze with Shaoxing cooking wine. Add water and pork roll (water submerge the pork), soy sauce, cooking wine and sugar; bring it to boil; then lower the heat. Cover wok with a lid and simmer for 4 hours.
Step 9
Step 9
9
Take the pork roll out of the wok and keep it in the refrigerator for 3 hours.
[Noodle Soup] Step 10
[Noodle Soup] Step 10
10
In a wok on high heat, add cooking oil, green onion, ginger slices, and the bone. Stir and deglaze with Shaoxing cooking wine.
[Noodle Soup] Step 11
[Noodle Soup] Step 11
11
Add water to submerge the bone, bring to a boil, skim the foam, cover and simmer for 3 hours.
[Noodle Soup] Step 12
[Noodle Soup] Step 12
12
Remove the bone use a spider. Bring to high heat, add cooked noodle, cook for 1 minute (should be al dente).
[Noodle Soup]Step 13
[Noodle Soup]Step 13
13
Plate noodle and bone soup in a serving bowl.
[Noodle Soup]Step 14
[Noodle Soup]Step 14
14
Take the pork roll out of the refrigerator, cut into big slices, and top the noodle with 2~3 char siu pork slices and some vegetable.
Step 15
Step 15
15
Enjoy!
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