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Brad's char siu (Chinese BBQ pork) w/ chow mein
Brad's char siu (Chinese BBQ pork) w/ chow mein

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We hope you got insight from reading it, now let’s go back to brad's char siu (chinese bbq pork) w/ chow mein recipe. You can have brad's char siu (chinese bbq pork) w/ chow mein using 24 ingredients and 8 steps. Here is how you cook that.

The ingredients needed to prepare Brad's char siu (Chinese BBQ pork) w/ chow mein:
  1. Use For the pork
  2. Provide 4 1/2-5 lb whole pork loin
  3. Take 3 char siu marinade packets
  4. You need 1 1/2 cups water
  5. Take For the chow mein
  6. Use 1/2 lb baby carrots
  7. Prepare 1 medium sweet onion, sliced thin 1" long
  8. Prepare 8 Oz shitake mushrooms, sliced
  9. Get 3 cloves garlic, sliced thin
  10. You need 1 bunch bok choy, only the whites. Sliced thin
  11. Prepare 1 head savoy cabbage. Quarter & slice 1" thick
  12. Prepare 2 yellow squash, slice in half lengthwise, slice thin
  13. You need For chow mein sauce
  14. Get 4 cups heavy chicken broth
  15. You need 2 tbs reduced sodium soy sauce
  16. Prepare 1-1 1/2 tbs fish sauce
  17. Prepare 1 tbs seasoned rice wine vinegar
  18. Prepare 1 tsp sesame oil
  19. Get 1/2 tsp Mongolian fire oil
  20. Prepare 2 whole star anise
  21. Use 1/2 tsp each dry mustard, ground ginger
  22. Provide Other ingredients
  23. Use 1 pkg soft chow mein noodles or lo mein noodles
  24. Use Cornstarch slurry
Steps to make Brad's char siu (Chinese BBQ pork) w/ chow mein:
  1. 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.
  2. 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.
  3. 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.
  4. While pork is in the oven, make chow mein, sauce, and noodles at the same time.
  5. 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.
  6. 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.
  7. 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.
  8. Plate noodles and add sauced veggies on top. Slice pork thin and add to the plate. Serve immediately. Enjoy.

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