Hey everyone, it is me, Dave, welcome to our recipe page. Today, I’m gonna show you how to prepare a special dish, brad's char siu (chinese bbq pork) w/ chow mein. One of my favorites food recipes. For mine, I’m gonna make it a little bit unique. This will be really delicious.
Brad's char siu (Chinese BBQ pork) w/ chow mein is one of the most well liked of recent trending meals in the world. It’s simple, it’s quick, it tastes delicious. It is appreciated by millions daily. Brad's char siu (Chinese BBQ pork) w/ chow mein is something that I have loved my whole life. They are nice and they look fantastic.
To get started with this recipe, we have to first prepare a few ingredients. You can have brad's char siu (chinese bbq pork) w/ chow mein using 24 ingredients and 8 steps. Here is how you cook it.
The ingredients needed to make Brad's char siu (Chinese BBQ pork) w/ chow mein:
- Prepare For the pork
- Make ready whole pork loin
- Prepare char siu marinade packets
- Take water
- Take For the chow mein
- Prepare baby carrots
- Get medium sweet onion, sliced thin 1" long
- Take shitake mushrooms, sliced
- Make ready garlic, sliced thin
- Take bok choy, only the whites. Sliced thin
- Make ready savoy cabbage. Quarter & slice 1" thick
- Get yellow squash, slice in half lengthwise, slice thin
- Make ready For chow mein sauce
- Take heavy chicken broth
- Make ready reduced sodium soy sauce
- Take fish sauce
- Get seasoned rice wine vinegar
- Get sesame oil
- Prepare Mongolian fire oil
- Get whole star anise
- Get each dry mustard, ground ginger
- Take Other ingredients
- Prepare soft chow mein noodles or lo mein noodles
- Take Cornstarch slurry
Instructions to make Brad's char siu (Chinese BBQ pork) w/ chow mein:
- Mix water and marinade pkgs. Pierce pork loin all over with a fork. Place both in a lg zip lock bag. Remove as much air as possible. Marinade overnight or longer. I went 3 days. Turn bag over every 8 -12 hrs.
- Pre heat grill. Clean with grill brush. Do not rinse pork loin. Place on grill and char on all sides. You want that dark caramelization. I even put a little smoke to it with Cherrywood chips while cooking.
- When seared on all sides, place in a baking dish and finish in the oven at 350. Bring to an internal temperature of 155. Remove from oven and tent with tin foil 5-8 minutes. This will bring the internal temp up to over 160.
- While pork is in the oven, make chow mein, sauce, and noodles at the same time.
- In a saucepot, place chicken stock, soy sauce, and fish sauce. Bring to a boil then reduce to a simmer. The idea is to layer these flavors into the sauce. So go down the list, add 1 ingredient and let simmer a few minutes before adding the next. I wrote the ingredients in order for how I added them. When last ingredient is in and it has simmered for a bit, thicken with cornstarch slurry. Equal parts corn starch and cold water. Until desired thickness. it will thin out when you add to veggies.
- For the chow mein, place a small amount of sesame oil in a wok. Heat wok and add whole baby carrots. Stir fry until they just start to caramelize. Add onion, mushrooms, and garlic. Stir fry until onion becomes translucent, don't let them brown. Add bok choy, fry another 3 minutes. Add squash and cabbage. Fry until cabbage is just tender. Pour sauce over and heat through.
- Bring 4 qts water to a boil. Add noodles and cook according to times on the pkg. When done drain and rinse with hot water. Place in a serving bowl and toss with a little sesame oil so it doesn't stick together.
- Plate noodles and add sauced veggies on top. Slice pork thin and add to the plate. Serve immediately. Enjoy.
So that is going to wrap it up with this exceptional food brad's char siu (chinese bbq pork) w/ chow mein recipe. Thanks so much for your time. I’m confident you can make this at home. There is gonna be interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
