Monday, November 05, 2012

egg noodle with five-spice roast pork

Egg Noodle with Five-Spice Roast Pork : บะหมี่หมูอบ

There are many things on my mind lately. The only way to calm myself down is to cook something. Tonight, after work, I cooked this dish for dinner just to be able to focus on one thing and to be alone with myself. Amazing how cooking can help me through many tough times! 

Anyway, find below my recipe 

400 G. Pork Tenderloin Fillet (or any part that you prefer. I like Pork Belly or Shoulder)
1 Teaspoon Sesame Oil
1 Teaspoon Garlic, finely chopped
2 Coriander Roots, crushed
2 Tablespoons Soy Sauce
1 Teaspoon Palm Sugar
1-2 Star Anise
1 Teaspoon Black Pepper, roughly crushed 
1 Tablespoon Chinese Five-Spice Power
2 Litres Chicken Stock
200 G. Dried Fine Egg Noodles
1 Cup Organic Mushroom (I always prefer mini Japanese Mushroom like Bunapi-Shimeji. I like the way it presents itself tastefully on the serving plate.)
Fresh Organic Coriander Leaves 
Sea Salt 


Brown the pork fillet in a large saucepan. Heat the remaining oil in a wok over medium high heat. Add garlic and stir fry till aromatic and turning yellow, add the browned pork fillet back in. Add soy sauce, palm sugar, chicken stock, star anise, coriander roots, black pepper and five spice. Bring to the boil. Reduce the heat to low and cover. Let it simmer for 1 or 2 hours or till the pork is fork-tender. Make sure there are lots of sauce/gravy left as well. Keep one side. Cook the egg noodle as instructed on the side of its package. Cook mushroom briefly, remove and keep one side. Slice the roast pork.

Plating : Lay a few pieces of sliced roast pork over a bed of egg noodle. Spoon some gravy on top of the noodle. Sprinkle with cooked mushroom and fresh chopped coriander leaves. Voila! 

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