Hawaiian Noodle Soup (saimin)
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To make barbecued pork, place hoisin sauce, half the honey, sherry, soy sauce, five-spice, spring onions and a pinch of white pepper in a bowl, mixing to combine. Add pork, tossing to coat, then place pork and marinade in a sealable plastic bag or non-reactive container in the refrigerator overnight.
Preheat oven to 200°C. Place pork in an ovenproof dish lined with baking paper and roast for 1 hour and 15 minutes, basting occasionally with marinade. Remove from oven and brush over remaining 40ml honey while pork is still very hot. Cover with foil and allow to rest for 15 minutes.
Meanwhile, combine dashi with 1.5L water in a saucepan over medium heat and bring to a simmer. In a separate saucepan, cook noodles in boiling water according to packet instructions. Drain noodles, then transfer to dashi broth and simmer for 1 minute. Divide noodles and broth among 6 bowls, then top each with spinach leaves, kamaboko slices, spring onions and egg halves.
Thickly slice half the barbecue pork, divide among bowls and serve immediately.
15 g sachet bonito-based dashi (fish) stock*
500 g fresh, fine Chinese-style flour noodles*
1 cup baby spinach leaves
100 g kamaboko (Japanese fish cake)*, steamed, thinly sliced
5 spring onions, thinly sliced on the diagonal
6 eggs, hard-boiled, peeled, halved lengthwise
Barbecued pork (char siu)
125 ml (½ cup) hoisin sauce
80 ml (⅓ cup) mild honey
60 ml (¼ cup) sherry
2 tbsp soy sauce
1 tsp five-spice powder
2 spring onions, thinly sliced on the diagonal
450 g pork neck, skin removed, cut lengthwise into 3cm-thick pieces
Aggiunto da: Natália Martins
Consultato: 2114 X
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