Noodle Soup with Char Siu Pork

Name: Noodle Soup with Char Siu Pork
Prep time: 3 hr 48 min
Cook time: 4 hr 12 min
Total time: 8 h
Yield: 6 servings
Cuisine: Chinese
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 cup 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 cup Water [Soup]; 7 oz. Cooked Noodle

Chef John Zhang

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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: 3 hr 48 min

COOKING TIME: 4 hr 12 min

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 cup 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 cup Water [Soup]
7 oz. Cooked Noodle

Directions:

Step 1

Debone the pork knuckle, make several cuts to open and flat the knuckle.

Step 2

Use steel needle to prink the meat.

Step 3

Sprinkle salt and five-spice on the pork and roll it up.

Step 4

Use twine to tie the pork shank roll.

Step 5

Use the back of a clever to break the bone into two pieces (bone marrow is exposed).

Step 6

Use soy sauce to coat the pork shank roll.

Step 7

Fry the pork roll at 300-350°F (150-180°C) oil until it turns a golden color.

Step 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