Char Siu over Sesame Noodles |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Chinese-style barbecue, char siu, is robust with sweet, salty, and spicy flavors working in concert, and the light, fresh noodles provide a smooth counterpoint. Ingredients:
1/2 cup low-sodium soy sauce, divided |
1/4 cup honey |
3 tablespoons rice vinegar |
3 tablespoons dark sesame oil, divided |
2 tablespoons hoisin sauce |
2 tablespoons chile paste with garlic (such as sambal oelek), divided |
5 garlic cloves, divided |
1 (1 1/4-pound) boneless pork shoulder (boston butt), trimmed |
12 ounces (1/4-inch-thick) uncooked rice sticks (rice-flour noodles) |
1/4 cup fresh lime juice |
1 1/2 tablespoons sugar |
3 tablespoons fresh cilantro leaves |
3 tablespoons torn fresh mint leaves |
Directions:
1. Combine 1/4 cup soy sauce, honey, vinegar, 1 tablespoon oil, hoisin, 1 tablespoon chile paste, and 3 garlic cloves, stirring well with a whisk; place mixture in a heavy-duty zip-top plastic bag. Place pork in bag; seal. Marinate in refrigerator 8 hours or overnight, turning occasionally.
2. Preheat oven to 450°.
3. Remove pork from bag; reserve marinade. Place a roasting rack in a small roasting pan; fill pan with water to a depth of 1/2 inch. Place pork on rack. Roast pork at 450° for 15 minutes. Baste pork with some of reserved marinade. Turn pork over; baste. Reduce oven temperature to 400°. Cook pork an additional 40 minutes, basting every 10 minutes. Discard remaining marinade. Let pork stand 10 minutes; thinly slice.
4. Prepare noodles according to package directions; drain. Combine remaining 1/4 cup soy sauce, remaining 2 tablespoons oil, remaining 1 tablespoon chile paste, remaining 2 garlic cloves, juice, and sugar in a large bowl, stirring well. Add noodles to bowl; toss to coat. Divide noodles evenly among each of 6 bowls. Combine cilantro and mint; sprinkle about 1 tablespoon herb mixture over each serving. Divide pork evenly among bowls.
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