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Noodles and pork asado

Noodles and pork asado

Tayong mga Pinoy ay natural na mahilig sa noodles. Pansit at ang mga variations nito, gayang lomi at mami, ang paborito nating merienda. Try nyo ang special offering natin today, Noodles with asado. Yum yum yum!

Pork Asado:
1.5 kg pork loin (skin off)
¾ cup dark soy sauce
2 pcs star anise
2 tsp five spice powder
2 pcs bay leaf
½ tbsp pepper corn
3 cloves garlic (crushed)
1 pc onion (quartered)
¼ cup brown sugar
500 ml water
Cooking oil

Procedure:
1. In a bowl marinade pork loin in soy sauce, five spice powder, garlic and salt.
2. Lightly sear pork loin on all sides then set aside.
3. Pour marinade into a deep casserole then add water, bay leaf, pepper corn, star anise and onion. Simmer then add pork loin. Simmer for 40 minutes or until fork tender. If water evaporates before it is tender add more water.
4. Remove pork loin from the casserole then add sugar continue to simmer liquid until sauce reduces. Then pour over pork loin.

Hoisin Noodles:
500 grams egg noodles (boiled)
2 white onions (sliced)
2 cloves garlic (chopped)
1 thumb ginger (minced)
1 carrot (sliced)
2 heads bok choi (sliced)
1 tbsp rice wine
2 cups dried shitake mushrooms (hydrated then sliced, keep water)
500 ml chicken stock
¼ cup hoisin sauce
1 tbsp oyster sauce
2 tbsp light soy sauce
1 bunch spring onions
2 tbsp vegetable oil
½ cup water
1 tbsp cornstarch
Chili flakes (optional)
Salt
Pepper

Procedure:
1. Heat wok then sauté onion, garlic, ginger and chili flakes until fragrant then add carrot and shitake mushrooms. De-glaze with rice wine then add hoisin sauce, oyster sauce, and light soy sauce. Continue to cook for 2 minutes then add bok choy then stir-fry for a minute and pour chicken stock. Simmer for a minute then add slurry (water and cornstarch mixture). Season with salt and pepper.
2. Toss in egg noodles, then spring onions. Put in serving dishes and top with sliced asado.

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Para sa masasarap na recipes mula sa eksperto, patuloy na manood ng “Idol sa Kusina” sa GMA News TV.
(CHEF. BOY LOGRO)

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