Roasted marinated pork with five spices, pak choi and ramen noodles
2 servings
50 minutes
Roasted marinated pork with five spices, pak choi, and ramen noodles is a dish that harmoniously blends Japanese and Chinese culinary traditions. The pork soaked in a fragrant marinade of char siu sauce, sake, cinnamon, and Chinese five spices acquires a rich sweet-spicy flavor with deep caramelization. Ramen noodles, tender pak choi, and chicken broth create lightness and balance, making this dish warming and comforting. Bamboo shoots add textural contrast while fresh green onions provide pleasant spiciness. This dish is perfect for a cozy dinner, immersing you in the atmosphere of Japan's street restaurants where the aroma of grilled meat and hot broth fills the air.
1
Mix char siu sauce, spices, cinnamon, and sake, marinate the pork, mix well, let it sit for a few seconds, then cover with plastic wrap and refrigerate overnight.
- Char siu sauce: 1 tablespoon
- Chinese five-spice powder: 0.5 teaspoon
- Ground cinnamon: 0.3 teaspoon
- Sake: 2 tablespoons
- Pork tenderloin: 300 g
2
Preheat the oven to 150 degrees. Heat the pan well, pour in vegetable oil, and add the pork. Fry for 2-3 minutes, constantly turning to form a golden crust. Transfer to a baking sheet and send to the oven for 50 minutes to 1 hour. Remove from the oven and let it rest for 5 minutes, then cut into diagonal pieces.
- Vegetable oil: 2 tablespoons
- Pork tenderloin: 300 g
3
Boil the noodles in boiling water for 2-3 minutes until soft. Drain and rinse under cold water.
- Ramen noodles: 250 g
4
Place pak choi in boiling water and cook for 5 minutes until soft. Bring the broth to a boil. Divide the noodles into 2 bowls and pour the broth over them. Top with meat, pak choi, bamboo shoots, and sprinkle with green onions.
- Pak choi (bok choy): 75 g
- Chicken broth: 1 l
- Pork tenderloin: 300 g
- Canned bamboo shoots: 12 pieces
- Spring onion: 4 stems