Looking for a lighter option to replace all the winter stodge that’s heading our way?  Why not try this gorgeously fragrant and healthy Chinese classic.  Sweet, succulent slices of pork fillet, oyster mushrooms and asian greens sit atop a bed of egg noodles that are all swimming in a 5 spice scented broth……..heaven!

Prep time:  20  Minutes           Cooking time:  40  Minutes            $  Low Budget

Serves 4

For the Pork:

2 x pork fillets

1/2 a jar or chinese char sui sauce*

2 tbs of honey

For the Broth:

11/2 litre of water

3 garlic cloves, bruised

5cm piece of ginger, peeled and sliced

1 brown onion, cut into quarters

3 spring onions, white part only

2 long red chillies

2 whole star anise*

1 tsp whole peppercorns

1/2 cup of light soy sauce (maybe more, depending on personal preference)

1/3 cup of shaoxing wine*

1 tbs of rice wine vinegar

1 tbs of honey

4 portions of dried egg noodles, cooked according to packet instructions

1 packet of oyster mushrooms (enoki or shitake would be equally nice)

1 bunch of chinese broccoli, washed and cut into 5cm pieces

1 bunch of gai larn, washed and cut into 5cm pieces*

2 spring onions, finely sliced

A pinch of dried chilli flakes for garnish (optional)

A drizzle of sesame oil for garnish (optional

Pour the water into a large saucepan and add all the ingredients for the stock.  Cover and bring to the boil.  Boil for approximately 1/2 an hour until the onions etc are nice and soft and the broth is very fragrant.  Have a little taste and add more soy or honey if necessary.  Pass the stock through a fine sieve into a large bowl.  Discard the aromatics and pour the stock back into the pot.

Pre heat the oven to 180°C.  Place the two pork fillets side by side on a lined baking tray. Spread the char sui sauce liberally all over the pork fillets.  It is extremely sticky and will be difficult to spread but persevere and apply a nice thick coating on both sides.  Bake in the oven for 20 minutes.  Remove after 20 minutes and drizzle the honey evenly over the pork fillet and return to the oven for 10 minutes.  Remove and set aside.

Divide the noodles among four large, deep bowls.  Bring the stock back to the boil and add the chinese broccoli and gai larn, simmer for 2 minutes.  Remove the vegetables with tongs and place in a little pile on top of the egg noodles.  Divide the raw oyster mushrooms in a little pile between the bowls as well (they will cook in the broth).  Slice the pork into 1/2 cm thick slices on the diagonal and arrange in the bowl.  Ladle over the stock until it covers the contents and top with sliced spring onions, chilli flakes and a drizzle of sesame oil….

*Char sui sauce and shaoxing wine are found in the asian section of the supermarket.  Star anise is found in the spice section and gai larn can be found in the veggie section.