Mar 18, 2014

Barbecued Pork Lo Mein | Wok Wednesdays

Barbecued Pork Lo Mein from Karen's Kitchen Stories

This barbecued pork lo mein kind of makes me feel like a college student. Why you ask? Because the cold noodles in the leftovers from this dish are so delicious. I've made several trips to the fridge to dip into them. I'm barely in control and trying to talk myself into waiting until lunch tomorrow. Geesh!

Barbecued Pork Lo Mein from Karen's Kitchen Stories

The meat in this recipe is Chinese barbecued pork. It can be purchased at Cantonese restaurants in your local Chinatown... or you can make it yourself in advance! Way more delicious, and without the red dye.

The recipe for the lo mein calls 12 ounces of the barbecued pork, and the recipe in the book for the barbecued pork calls for one pound of pork shoulder. I ended up picking up a 3 pound pork shoulder and tripling the seasoning to make the pork. It was seriously delicious and succulent. We had no trouble making use of the leftovers.

Here is a photo from my Instagram page of the barbecued pork.

Barbecued Pork Lo Mein from Karen's Kitchen Stories

And the ingredients in the marinade...

Barbecued Pork Lo Mein from Karen's Kitchen Stories

The pork is cut into 4 ounce pieces and marinated overnight. Then it is broiled in the oven for about 7 minutes a side. Be sure to check your pork with an instant read thermometer to make sure it is fully cooked.

Once you have your pork, you will need fresh Chinese egg noodles, salt, soy sauce, oyster sauce, ginger, garlic, bean sprouts, rice wine, scallions, and of course the oil for the stir fry.

Because bean sprouts have been kind of "banned" from "regular" supermarkets, you might need to visit your local Asian market to pick them up. I also had hunt down the fresh Chinese egg noodles.

Here are the ingredients for the final dish...

Barbecued Pork Lo Mein from Karen's Kitchen Stories


What I love about living in Southern California is the diversity. The noodles I used for this dish are Vietnamese "Chinese style" egg noodles made in a plant about 20 minutes from my house. According to Grace Young, the author of this recipe, you can also use fresh Italian tagliarini for this dish.

Bottom line? Amazing dish.

Barbecued Pork Lo Mein from Karen's Kitchen Stories

This is one of my favorite Wok Wednesdays dishes. The recipe is from page 273 of Grace Young's Stir-Frying to the Sky's Edge: The Ultimate Guide to Mastery, with Authentic Recipes and Stories.

As a participant in Wok Wednesdays, I cannot post the specifics of the recipe, but I can encourage you to buy one of the best stir fry books ever (this is not hyperbole). This dish is amazing, and the barbecued pork is a revelation.

6 comments:

  1. Karen, In Chinese culture noodles represent longevity but I love that your lomein made you feel young again!

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  2. Making extra pork - smart move!

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  3. Oh, what a tasty looking lo mein.

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  4. Oh my. This looks so good ! I bet it's good hot or cold!

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  5. It's jyst starting to get warm enough to haul the BBQ out here. This dish just jumped to the top of my list!

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