Friday, 30 March 2007

Char siu pork noodles

I bought a jar of char siu sauce in Chinatown, but you can make your own:

Equal measures of: brown sugar, hoisin sauce, oyster sauce, sesame oil, mixed with double measure honey or golden syrup, shake of five spice, shake of msg, slug of something (sherry, vermouth, brandy), dash of rice vinegar.

Marinade a pound and a half of pork loin, in thick slices, for at least 8 hours. Hang them in the oven (200C) over a bain marie for 20 minutes (use a skewer and stick it in a shelf on the top rack, or use those S-shaped hooks). Take them out and brush on remaining marinade and, if not sticky, a bit more honey. Turn heat down a bit and give them quarter of an hour more. Take them out and let them cool. Boil noodles. Slice very finely the following: spring onions, ordinary onions, big knob of ginger, half a dozen cloves of garlic, chilis. Slice any of the following that you have: carrots, peppers, baby corn, green beans, mange tout &c &c. Get out large handfuls of frozen peas, soya beans, sweetcorn &c &c. Open tin of waterchestnuts, jar of bamboo shoots in chili oil (you'll only want a couple of tablespoons of it, but the rest keeps at room temperature for ages) and a bag of beansprouts the size of your head.

Heat 2 tablespoonfuls of sesame oil in large wok (one of the big Vietnamese aluminium ones is ideal, except that it gets too hot to touch) on very high flame. Dice pork into fairly small bits and chuck in with garlic, ginger and onions. Then add everything else bit by bit, moving the thing the whole time. You may need to chuck in a splash of soy sauce, water from the kettle or a little oil. You can also crack in a couple of eggs at an early stage so that they clump up the way they do in egg fried rice. Serve with chili oil, chili paste and jasmine tea to drink.

Ungrateful 4-year-old doesn't like it; make her cereal and eat her portion yourself. Go off to smoke and write letter to GP demanding he doesn't upload your details to centralised NHS database: