Orange Char Siew Wonton Mee
By Alderic Teo
Prep: 15 mins
Cook: 40 mins
Total: 55 mins
Serves: 1
Ingredients
Pork Marinade
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160g brown sugar
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1 tbsp 5 spice powder
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1.5 tbsp light soya sauce
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1.5 tbsp dark soya sauce
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1 tsp oyster sauce
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2 tsp hoisin sauce
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1 pcs fermented red tofu + 1.5 tbsp fermented red tofu “juice”
Orange Glaze
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Juice of 3pcs Sunkist Cara Cara Oranges
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1 cup Honey
Egg Noodles (mee kia)
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Liquid Lard
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Light soya sauce
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Dark soya sauce
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Oyster sauce
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Sambal (optional)
Garnish
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Bok Choy
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Wantons
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Crispy Lard
Directions
- Marinade Pork Shoulder for 24 hours
- Juice 3 pcs of Sunkist Cara Cara oranges.
- Combine orange juice and 1 cup of honey, reduce until sticky consistency.
- Render lard to get liquid lard and crispy lard
- Preheat oven at 200C
- Roast pork shoulder for 20 minutes uncovered
- After 20 mins, take the pork shoulder out and baste the pork shoulder with the orange honey glaze.
- Put it back into the oven for another 15 minutes, repeat the basting process 2 more times. (Total oven cook time: 20+15+15 mins)
- Allow the pork shoulder to cool for at least 15 minutes.
- Slice pork shoulder
- Blanch egg noodles (+ice shock), bok choy and wantons.
- Mix noodles sauce - 1 tbsp liquid lard, 1 tsp light soya sauce, 1 tsp dark soya sauce, 1 tsp oyster sauce and 1 tsp sambal if you want to make it spicy.
- Combine noodles with sauce, garnish with bok choy, wantons and char siew.
