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Char Sui Pork Chow Mein

This is one your family will love, it’s cheap and very quick to make once the pork is cooked. You can change the pork to chicken for a faster dinner. Chop it the same size as the veg and cook 2 minutes before you add the veg.

Char sui is Chinese BBQ pork. Most people are used to this from Chinese restaurants where it is very commonly very dry, tough and flavourless.

This recipe will show you how to make proper Char sui pork from pork belly, the flavours will seriously blow you away. Be warned, you will never eat it from most Chinese restaurants again after!



450g pork belly

300 – 350g Medium egg noodles

6 tbsp hoisin sauce. If you can’t find it you can use one of the stir fry sauces with hoi sin in the name.
I had to use the Hoisin and spring onion sauce from SuperValu 🙁

3 spring onions

1 pepper, use 1/2 red & 1/2 green for colour if you prefer. Diced

1 red, use a regular onion if you prefer, chopped

2 garlic cloves, chopped or 2 tsp paste

1 inch piece of fresh ginger, chopped or 2 tsp paste

1/2 red chilli, chopped

100ml water

2 tsp fish sauce

2 tsp soy – not dark

Handful fresh coriander leaves – optional

Toasted sesame oil to serve – drizzle a little over like you would vinegar to chips for an extra hit of flavour. Optional

2 tbsp rapeseed oil



Score the pork belly by cutting crisscrossing lines into the fat.


Place the pork belly or 1 chicken breast per 2 people in a bowl then add half
the hoisin, half the ginger paste and half the garlic paste.
Rub in really well then cover and leave for at least 1 hour, overnight would be best.


Pre-heat your oven to 180C or GM 4.


Cook the noodles as per the packet. When cooked cool under cold water. When cool, leave in the water and set to one side.


Place the pork on a baking tray and cook for 45 minutes – 1 hour depending on how thick it is. You want the top to be nice and crispy.
Remove from the oven and allow to cool slightly


Dice the pork belly up into bite sized pieces. Do the same with the veg but keep it separate to the pork belly


Heat the rapeseed oil in your wok or pan then add the veggies and cook on a high heat for 3 minutes stirring all the time.


Add the pork belly and cook for 1 minute more.


Add the water, soy sauce, fish sauce and remaining hoisin sauce, stir really well then add drain the water from the noodles and add these too.


Stir the noodles really well to get the veg, pork and sauce to mix in as much as possible. Taste and serve topped with fresh chopped coriander if happy

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