Orange Char Siew Wonton Mee

By Alderic Teo

  • Prep Time: 15 minutes
  • Total Time: 40 minutes
Image

Number of servings

Ingredients

  • 1kg Pork Shoulder

Pork Marinade Ingredients

  • 160g brown sugar
  • 1 tbsp 5 spice powder
  • 1.5 tbsp light soya sauce
  • 1.5 tbsp dark soya sauce
  • 1 tsp oyster sauce
  • 2 tsp hoisin sauce
  • 1 pcs fermented red tofu + 1.5 tbsp fermented red tofu “juice”

Orange Glaze Ingredients

  • Juice of 3pcs Sunkist Cara Cara Oranges
  • 1 cup Honey

Egg Noodles (mee kia) Ingredients

  • Liquid Lard
  • Light soya sauce
  • Dark soya sauce
  • Oyster sauce
  • Sambal (optional)

Garnish Ingredients

  • Bok Choy
  • Wantons
  • Crispy Lard

Directions

  1. Marinade Pork Shoulder for 24 hours
  2. Juice 3 pcs of Sunkist Cara Cara oranges.
  3. Combine orange juice and 1 cup of honey, reduce until sticky consistency.
  4. Render lard to get liquid lard and crispy lard
  5. Preheat oven at 200C
  6. Roast pork shoulder for 20 minutes uncovered
  7. After 20 mins, take the pork shoulder out and baste the pork shoulder with the orange honey glaze.
  8. 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)
  9. Allow the pork shoulder to cool for at least 15 minutes.
  10. Slice pork shoulder
  11. Blanch egg noodles (+ice shock), bok choy and wantons.
  12. 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.
  13. Combine noodles with sauce, garnish with bok choy, wantons and char siew.





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