Hey everyone, I hope you’re having an amazing day. Today, I will show you a way to make a distinctive dish, brad's char siu (chinese bbq pork) w/ chow mein. One of my favorites. This time, I’m gonna make it a bit tasty. This is gonna smell and look delicious.
Brad's char siu (Chinese BBQ pork) w/ chow mein is one of the most favored of current trending meals in the world. It’s simple, it’s quick, it tastes yummy. It’s appreciated by millions every day. They are fine and they look fantastic. Brad's char siu (Chinese BBQ pork) w/ chow mein is something that I have loved my whole life.
To get started with this recipe, we have to first prepare a few components. You can have brad's char siu (chinese bbq pork) w/ chow mein using 24 ingredients and 8 steps. Here is how you can achieve it.
The ingredients needed to make Brad's char siu (Chinese BBQ pork) w/ chow mein:
- For the pork
- 4 1/2-5 lb whole pork loin
- 3 char siu marinade packets
- 1 1/2 cups water
- For the chow mein
- 1/2 lb baby carrots
- 1 medium sweet onion, sliced thin 1" long
- 8 Oz shitake mushrooms, sliced
- 3 cloves garlic, sliced thin
- 1 bunch bok choy, only the whites. Sliced thin
- 1 head savoy cabbage. Quarter & slice 1" thick
- 2 yellow squash, slice in half lengthwise, slice thin
- For chow mein sauce
- 4 cups heavy chicken broth
- 2 tbs reduced sodium soy sauce
- 1-1 1/2 tbs fish sauce
- 1 tbs seasoned rice wine vinegar
- 1 tsp sesame oil
- 1/2 tsp Mongolian fire oil
- 2 whole star anise
- 1/2 tsp each dry mustard, ground ginger
- Other ingredients
- 1 pkg soft chow mein noodles or lo mein noodles
- 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. Thank you very much for reading. I’m sure that you will make this at home. There is gonna be interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
