Nov 16, 2007

Noodles with Braised Pork and Preserved Vegetable 梅干燒肉麵

Simplified version of traditional braised pork with preserved vegetable,
And it tastes just as wonderful.
The meat was so tender that a slight pressure from the chopsticks can easily break it apart.

Noodles with Braised Pork and Preserved Vegetable-


Ingredients?

Fresh Chinese ramen noodles (dry one works too)
1.5 lbs of pork tenderloin 五花肉
2 small packages/2 cups of preserved vegetable 梅干菜
10 cloves of garlic
Soy sauce
Brown sugar
Extra virgin olive oil
Water

How?

First, let's cut the pork into big pieces of meat,
Bring a pot of water to a boil,
Toss the chunks of meat in and boil for about 1 minute,
Drain the water, set the pork aside.
(This step is for "cleaning" the pork)

Soak the preserved vegetable in the water for at least 5 minutes,
Drain the water, repeat the same step.
Drain the water once again and set it aside.

Prepare a big pot,
Drizzle some olive oil,
Toss in the garlic cloves (without the skin).
Wait till slightly brown on the sides, toss in the pork.
Cook for about 2 minutes.

Add about 5 cups of water, 1 cup of soy sauce, and the preserved vegetable.
Also add about 3 tablespoons of brown sugar.
Bring to a boil then turn to medium heat.
Cover and cook for at least 2 hours.

Remember to open the lid and stir it once a while,
You can add more soy sauce or brown sugar later according to your own taste.

Have another pot of water to cook the noodles.
Mix the braised pork, preserved vegetable, and noodles together.
There you have it,
One easy and delicious meal.

*Sometimes you don't need all that hassle in the kitchen to make good food.

Cindy's Rating: 7
(My friend gave me the same rating too, don't wanna make you guys feel that I'm bragging)

4 comments:

  1. It's okay to brag! hehehe
    I bet it was really yummy.

    ReplyDelete
  2. To zen chef~

    Thank you!!
    It's 12:34 a.m. now, and I'm hungry..

    ReplyDelete
  3. Wow...that looks great.
    Using pork is a great idea

    ReplyDelete
  4. To Mrs. Thepoint~

    Especially fat pork!

    ReplyDelete