Chefs Lau & Tak Chinese Canton Pork Noodles

on

Driving by Chinese restaurants one often notices “Cantonese” and other terms like Sichuan, or Hunan. These are names of regions in China where the various regional flavors come from. With a little research one finds Chef Lau, and Chef Tak who help describe the wonderful Cantonese flavor.

In particular chefs show a remarkable flavor combination is achieved by mixing 1/3 Hoisin Sauce with 2/3 Oyster Sauce, as apparently they are (as the French call it) “mother sauces” and meant to be combined with other flavors, not necessarily used individually alone.

Other lessons involve description of the “F.A.S.T” cooking method whereby flavor, advanced preparation, stir fry, and template oriented cooking are employed to achieve quality results.

The following is a successful attempt at achieving the delicious Cantonese flavor as described by Chef Lau and Chef Tak.

Some benefits of this technique is pork will come out juicy even if it is leftovers from a roast cooked previously.

Ingredients

Meat:

  • 1/2lb Pork filet or roast chopped in approximately 1/2 inch cubes.
  • OPTIONAL: 2 Jalapeño Peppers seeds removed, diced. 2 Shallots in large pieces, or 1/4 Onion diced, or 4 Spring Onions diced.

Marinade:

  • 2Tbsp Soy Sauce
  • 1tsp Red Pepper Chili Flakes
  • 3/4tsp Ground Ginger
  • 1/4tsp Black Pepper

Glaze:

  • 2Tbsp Oyster Sauce
  • 1Tbsp Hoisin Sauce

Noodles:

  • 2Cups Noodles (Egg, Gluten Free, Rice, Raman, or etc.)
  • 4Cups Water or Chicken Broth
  • 3/4tsp Salt

Vegetables:

  • 1-2Cups Broccoli
  • 3/4tsp Garlic Powder
  • 1/2tsp Salt
  • OPTIONAL: 3/4tsp Italian Seasoning

Instructions

  1. Pour Soy Sauce, Ginger, and Black Pepper mixture over Pork and let marinate for at least 10 minutes. OPTIONAL: Add chopped Jalepeño Peppers, Spring Onions, Shallots or Onion.

  2. While Pork is marinating boil noodles and set aside.

  3. Braise Broccoli with Garlic in 1/4 to 1/2 Cup of salted water, remaining noodle water, or Chicken Broth until soft tossing frequently and set aside.

  4. Cook marinated Pork in a 300o Wok or Frying Pan in Butter and Olive Oil turning every 2:00 Minutes to brown until mostly cooked, or sear pre-cooked Pork turning often at 400o.

  5. Add Oyster and Hoisin sauces to Pork tossing frequently until sauce reduces to a glaze.

  6. Add back in Noodles and Broccoli and toss to thinly coat in residual sauce.

  7. Serves as a dish.

Enjoy!



Comments

Post a Comment