I really felt like some good old Char Siu pork but simply did not have the time to get down to Richmond to buy any. I thought I could probably approximate with what I had in the house though as I knew I had a nice little pork fillet hiding in the freezer. It worked out OK. The real deal has food colouring in it which I would never add as First Born is highly intolerant. I did the pork the day before and then sliced it and did the rest on the day of eating. Not necessary, just how my time line worked out.
Pork and Vegetable Stir Fry on Crispy Noodles.
1 pork fillet
2 teaspoons hoisin sauce
2 teaspoons soy sauce
2 tablespoons Chinese cooking wine
1 teaspoon palm sugar
2 clove garlic
1 bunch broccolini
1/2 large red capsicum
5 baby carrots
1050g rice noodles
1/4 cup hoisin sauce
2 tsp palm sugar
2 teaspoon lime juice
1 tsp sesame oil
oil for frying noodles
Mix hoisin, sugar, wine and soy sauce together and thoroughly coat pork. Marinate for 6 hours or so, turning every hour. Cook in a moderate oven for 45 minutes. I hung them from metal skewers and placed a tray of water underneath to catch drips.
Thinly slice shallots, garlic and capsicum. Julienne carrots and cut broccollini into short lengths. Thinly slice pork.
Blanch noodles until soft then press into hot frypan with oil in the bottom. When the bottom has browned, place under the grill to brown the top. When the top is browning, quickly stirfry the vegetables and pork. Mix hoisin, sugar, lime and sesame oil in a small jar.
To serve, cut wedges of noodles and serve stir fry on top with a small amount of sauce drizzled over.