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Category: Pork

Black Bean Spare Ribs

Black Bean Spare Ribs

Black Bean Spare Ribs are a dim sum must! But there’s no need to wait until the next time you are at a Chinese restaurant to enjoy, they are surprisingly easy to make at home. The spare ribs get marinated overnight, and then just tossed read more

Pork Stir Fry

Pork Stir Fry

This Pork Stir Fry is the kind of simple dish that every Japanese home has a version of. Known in Japan as nira buta, the nira refers to garlic chives (also called Chinese chives), and the buta is the pork. This is a lightening fast recipe that read more

Singapore Noodles

Singapore Noodles

A big bowl of noodles is always a welcome sight. And Singapore Noodles are loaded with protein and veggies, plus it’s on the table fast. This next level stir fry dish hails from Cantonese restaurants in Hong Kong, so no one is exactly sure why they are called Singapore Noodles. But everyone agrees that they are delicious, so let’s get into it!

Singapore Noodles are ubiquitous at restaurants but that doesn’t mean you’re going to get a good bowl. Too often, the noodles are bland, dusty, and underwhelming. I know, I’m sad too when I get a bad batch. So today, I’m going to show you how they are meant to be: chock full of fresh ingredients, briny from the dried shrimp, and saturated with flavor. Are you with me?

singapore noodles ingredients

The Noodles

Singapore Noodles have many different variations. There are vegetarian versions, some versions include scrambled eggs, and beef or ham instead of Chinese sausage. In fact, this is a great dish to make when you have some veggies you need to use up, so go ahead and whip up a batch with cabbage, snow peas, beansprouts, etc. But there’s two ingredients that are always used or it just isn’t Singapore noodles…curry powder and rice vermicelli. The rice noodles make this dish super quick, because they don’t even need to be cooked before going into the stir fry. They just get soaked in water while you prep everything else. And they have the delightfully springy texture that made this dish famous.

Singapore Noodles Stir Fry

This dish is a stir fry, so you need to have everything prepped and within reach of the stove.

peppers

Once you have everything prepped, including having the sauce ingredients measured out and close by, the cooking happens very quickly. Start with a hot pan, a large wok is great too, but I use a 12 inch skillet.

At home, I think a 12 inch skillet is a necessity, unless you usually cook for one. You need to have as much hot surface area as possible in order to actually get a stir fry. If you crowd everything in, you’re going to be steaming your ingredients and it just won’t be the same. I also encourage you to use high heat when stir frying. It’s better to get a little char (not all out burn) while constantly moving things around in your pan rather than letting them sit and cook on medium heat. You will notice much better flavor and texture. So get brave and crank up the heat. You can always turn it down 😉

 

scallions singapore noodles

Now your Singapore Noodles are ready to be plated, garnished, and devoured!

I know you’re going to love this fresh and fast take on Singapore Noodles. Please take a moment to let me know what you think by rating and commenting on the recipe below, and tag us in your pics @funkyasiankitchen, we love hearing from you!

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Singapore Noodles

  • Author: Funky Asian Kitchen
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Total Time: 25 minutes
  • Yield: serves 4 1x
  • Category: noodles
  • Cuisine: Chinese

Ingredients

Scale
  • 7 ounces dried rice vermicelli
  • 3 Tablespoons neutral oil
  • ½ red pepper
  • ½ large yellow onion
  • 1 ounce dried shrimp (¼ cup)
  • 8 ounces ground chicken 
  • 2 links chinese sausage
  • 8 pieces shrimp (I used 21/25 “large” size)
  • 3 cloves garlic minced
  • 1 Tablespoon mild curry powder
  • 1 ½ cup chicken broth
  • 2 Tablespoons oyster sauce
  • ¼ teaspoon salt
  • ⅛ teaspoon ground white pepper
  • 2 scallions, trimmed and cut into 2 inch pieces

Garnish:

  • 3 Tablespoons chopped cilantro
  • 3 Tablespoons fried shallots

Instructions

  1. Soak the rice vermicelli in cool water for 15 minutes. Drain and set aside.
  2. Cut the red pepper into thin slices and set aside.
  3. Cut the onion into thin slices and set aside.
  4. Cut the Chinese sausage on an angle into thin slices and set aside.
  5. Heat a large 12 inch skillet over medium high heat. Add the oil and swirl to coat the pan.
  6. Add the chicken and cook for 1 minute without stirring. Then break up the meat and continue to cook for another minute. Raise the heat to high and add the dried shrimp, onion, peppers, and garlic. Stir fry for 2 minutes, constantly moving things in the pan.
  7. Next add the chinese sausage and curry powder. Continue to stir fry for another minute.
  8. Add the oyster sauce, salt, pepper, and chicken stock and stir to combine. 
  9. Add the shrimp.
  10. Add the noodles and cook for about 3 minutes until the noodles are cooked and springy and the liquid has evaporated. (You can toggle between medium high and high heat if you notice ingredients starting to burn).
  11. Add the scallions and use a pair of tongs to mix into the noodles.
  12. Pile the Singapore noodles onto a platter and serve topped with cilantro and fried shallots.

Notes

*Singapore noodles is not usually a spicy dish but you can feel free to substitute spicy curry powder or even add some crushed chili flakes with the curry powder to give it a kick.

 *It is difficult to mix ingredients into long noodles evenly, so I don’t bother. Just make sure to stir the noodles and ingredients often as you cook, so everything is cooked evenly. 

*When piling the noodles onto the serving platter, I like to layer it, scooping the noodles, then some of the meat and veg, then some more noodles, until you’ve stacked it all on the platter. This way you get a nice mix of ingredients from the top to the bottom of the platter.

Keywords: noodles, curry, shrimp, chinese sausage, chicken, singapore noodles

 

Longevity Noodles

Longevity Noodles

Gung Hay Fat Choy! Lunar New Year, one of the most important holidays in China, starts today. But don’t worry, celebrations typically last for weeks. So you have plenty of time to throw your own Lunar New Year dinner party. And no such menu would read more

Pork Shogayaki

Pork Shogayaki

As a restaurant couple, my husband and I never dine out on Valentine’s Day. We’re too busy making sure everyone else has a romantic evening. But he loves pork, and I think this year I will make him Japan’s beloved Pork Shogayaki when we do read more

Chinese Red Pork

Chinese Red Pork

Well it’s officially September. And for those of us who love to cook, that means only one thing. It’s time to return to braises and stews, and my version of Chinese Red Pork is a fall favorite! Spend a couple hours making this over the weekend, and then you can enjoy leftovers all week long. While the recipe looks long, there’s not much hands on time. Chinese Red Pork relies on the magic of low and slow cooking to render it juicy, tender, and flavorful while the sauce cooks down to a deliciously sticky glaze. With daikon radish and hard boiled eggs, this is a one-dish hearty meal.

chinese red pork ingredients

Red Cooking

Red cooking, known as hong shao, is a classic Chinese method of braising meats. Think of a French wine based stew, but instead of a bottle of Burgundy, the meat is braised in a deeply savory, umami rich mix of soy sauce, shaoxing wine, cinnamon sticks, and star anise. The bath in soy sauce gives the meat a deep red color. Red cooking originated in Shanghai as a way to showcase the high quality soy sauces they are known for. Pork Belly is most commonly used, but chicken and duck is frequently red cooked, even tofu. I prefer pork shoulder, which has less fat than the belly but still has enough to give you that satisfying mouth feel and richness. And a pork shoulder really feeds a crowd!

Pork Shoulder

A typical pork shoulder roast at the grocery store is several pounds. You can find it both boneless or bone-in, which is also known as a blade roast because of the thin blade like bone. I like the bone-in roast because I think the bone adds a little more flavor, but you could save a little prep time by getting a bone-less cut.

Start by trimming the meat off the bone. Working around the center bone, I slice off large pieces of pork. Then I trim the visible fat from them, cut the large pieces into strips, and then finally into generous cubes. The most important thing is to keep the size of the pork chunks roughly the same so all of the pieces cook evenly.

cut chinese red pork

fat chinese red pork

strips chinese red pork

chunks chinese red pork

Now the pork chunks get quickly boiled in water. This is a traditional Chinese technique to clean the pork and remove some of the gamey scent. Nowadays, pork production is so consistent and the meat so mild, it’s not really a necessary step, but I’ve included it if you’d like to try it.

water chinese red pork

drain chinese red pork

Caramelization

Then it’s time to brown the meat. Don’t rush through this step. We want a nice caramelization to build deep flavor. First I add a little mushroom soy sauce and coat each piece. Mushroom soy sauce is very savory and thick, with a rich dark color. You can sub regular soy, but I like the extra oomph the mushroom gives.

Chinese Red Pork is most often made with dark soy sauce, which gives it the characteristic dark hue, and if you have some on hand, definitely use it instead of mushroom soy. This dish is on regular rotation for employee meals and we don’t carry dark soy sauce at the restaurant. So many years ago, we started using mushroom soy sauce instead. It works really well but it’s not necessary to go out for a bottle if you’re only going to use it for this recipe. Using regular soy sauce will still give you great results.

mushroom soy chinese red pork

Then heat a large, heavy dutch oven over medium high heat for several minutes. The trick to getting a good sear on meat is to start with a well heated pan. Then add the neutral oil-you don’t want to add the oil first or it may smoke as the pan heats.

brown chinese red pork

garlic chinese red pork

Now for the easy part-bring the pork to a simmer, cover and reduce heat. Then let it cook for 40 minutes, stirring a couple times. While the Chinese Red Pork is cooking, I prep the daikon radish and boil the eggs.

daikon chinese red pork

ice chinese red pork

When the Chinese Red Pork has been cooking for 40 minutes, add the daikon, and continue cooking for another 35 minutes. At this point the meat should be meltingly tender. Use a fork to test it or take a taste, and if it’s still a little firm cook for another 10-15 minutes.

Add the eggs and continue simmering for 10 minutes to let the eggs heat up and absorb some of the flavor.

eggs chinese red pork

Now it’s time to eat! Use a slotted spoon the transfer the pork, daikon, and eggs to a serving platter. Pour the remaining sauce over, garnish with the scallions and cilantro, and serve. It’s of course wonderful served over rice to soak up all the yummy sauce.

finished chinese red pork

Try Chinese Red Pork this weekend and see for yourself why red cooking has remained popular in China for centuries. Please take a moment to rate and comment on the recipe-we love hearing from you! And remember to tag us in your pics @funkyasiankitchen.

chinese red pork beauty

 

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chinese red pork recipe card

Chinese Red Pork

  • Author: Funky Asian Kitchen
  • Prep Time: 20 minutes
  • Cook Time: 1.5 hours
  • Total Time: 25 minute
  • Yield: 6-8 servings 1x
  • Category: Main
  • Cuisine: Chinese

Ingredients

Scale
  • 3.5 # bone-in pork shoulder
  • 6 eggs
  • ½ daikon (about ½ pound) 
  • 2 Tablespoons mushroom soy sauce
  • 2 Tablespoons neutral oil
  • 4 star anise
  • 2 cinnamon sticks
  • 4 cloves garlic smashed

Sauce:

  • ¼ cup soy sauce
  • 4 Tablespoons packed brown sugar (either light or dark is fine)
  • ½ cup shaoxing wine
  • 1 cup water
  • Garnish: 
  • Chopped scallions and cilantro

Instructions

 

  1. Using a sharp knife cut out the thin flat bone in the middle of the pork. (I throw the bone in with the rest of the meat; it adds more flavor as it cooks).
  2. Trim the fat off of the pork and discard.
  3. Cut the pork into wide strips about 1 ½ inches and then into large 1 ½ inch cubes. Set aside in a bowl.
  4. Bring a large pot of water to boil. Add the pork and stir it into the boiling water. Cook it for about 1 minute and then drain the pork in a colander, rinse it under running water, and shake it a couple times to eliminate as much water as possible. Put it back into the bowl.
  5. Add the mushroom soy sauce to the pork and toss the pork to evenly coat the meat with the mushroom soy sauce.
  6. Heat a large pot or dutch oven over medium high heat for several minutes. Add the oil, swirl to coat the pot, and then scoop the pork out of the bowl, leaving any remaining soy sauce in the bowl.
  7. Put the pork into the pot in one layer and leave it to sear for 30 seconds. Now stir fry the pork for 1-2 minutes, letting it sear untouched for 15-30 seconds every time you stir it. You are building color and flavor by caramelizing the surface.
  8. Add the star anise, cinnamon, and smashed garlic and stir it into the pork. Next add the wine, soy sauce, water, and brown sugar.
  9. Bring the contents of the pot to a simmer. Cover the pot with a lid and lower the heat to medium low. Cook for 40 minutes, stirring a couple of times throughout the cooking time.
  10. In the meantime, prep the daikon radish and boil the eggs:
  11. Put the eggs into a small pot and cover the eggs with water so that you have 1 ½  inches of water over the eggs. Bring the water to a simmer over medium high heat and then lower the heat to medium to maintain the simmer and cook for 10 minutes.
  12. Drain and place the eggs in an ice bath to cool them quickly and keep them from forming the bluish ring around the yolk. Cool for 5 minutes and then peel the eggs and set them aside.
  13. Peel the daikon and slice it in half lengthwise. Cut the daikon into ½ inch thick slices. Set aside.
  14. Once the pork has been cooking for 40 minutes, add the daikon, pushing them down into the sauce. Cover again with the lid and cook for another 35 minutes, again stirring a couple of times through the cooking process. 
  15. Push a fork through the meat or take a little taste. The meat should easily flake and be tender and flavorful. If it’s still a little firm, continue cooking for 10-15 more minutes.
  16. Add the boiled eggs and move them to the bottom of the pot so they can cook in the sauce. Cook for another 10 minutes. Use a slotted spoon to transfer the pork, daikon, and eggs, to a platter. You can strain out the cinnamon and star anise with the spoon or leave it in if it doesn’t bother you.
  17. Pour the sauce over the meat and garnish with some scallions and cilantro. Serve immediately.

 


Keywords: red pork, shanghai style pork, red cooking, chinese food, braise