Ingredients
- 500 g (1 lb) lean, boneless pork loin with skin, tied firmly
- 1¾ cups (435 ml) salt–reduced chicken stock
- 2 tablespoons salt–reduced soy sauce
- 2 tablespoons shaoxing rice wine or dry sherry
- 2 tablespoons honey
- 2 cloves garlic, crushed
- 2 tablespoons grated fresh ginger
- 3 star anise
- 4 French shallots (eschalots), halved
- 2 large carrots, sliced
- 6 spring onions (scallions)
- 1 cup (25 g) dried Chinese mushrooms, soaked in water to rehydrate
- 1⅓ cups (125 g) sliced oyster mushrooms
- 250 g (8 oz) dried rice stick noodles
Preparation
- Put the pork in a large flameproof casserole dish over high heat.
- Add just enough boiling water to cover and bring back to the boil, then pour off the water.
- Add the stock, soy sauce, rice wine, honey, garlic, ginger, star anise, shallots and carrots to the dish and bring to the boil.
- Thickly slice 4 of the spring onions and add to the dish.
- Roughly chop the drained Chinese mushrooms and add to the dish, then strain and reserve the soaking liquid.
- Cover the dish with a lid and simmer over low heat for 40 minutes, stirring the vegetables and basting the meat occasionally until tender.
- Add the oyster mushrooms and continue cooking for a further 20 minutes, topping up with the reserved mushroom soaking liquid or more stock or water if necessary.
- Finely slice the remaining spring onions into thin lengths, place in a bowl of iced water and set aside to curl.
- Soak the noodles according to the packet instructions, then drain well.
- Carefully lift the pork out of the casserole dish with a slotted spoon and keep hot.
- Bring the juices to the boil on the stove, then add the noodles and remove the dish from the heat.
- Turn and stir the noodles to coat with the juices.
- Thinly slice the pork.
- Divide the noodles and vegetables among serving bowls and arrange the pork over the top.
- Scatter over the curled spring onion and serve immediately.