Bamee Moo Daeng (Red Roast Pork Noodles)

Juicy slices of lacquered roast pork with caramelized edges. Egg noodles coated in a savory umami sauce and topped with crispy fried garlic.

• Prep time: 20 min
• Cook time: 45 min
• Difficulty: Medium
• Calories: 943
• Protein: 47 g
• Carbs: 96 g
• Fat: 45 g

Ingredients

• 600 g Pork shoulder blade ( cut into two long strips )
• 400 g Egg noodles (mie) ( cooked )
• 4 piece Bok choy ( quartered )
• 4 piece Garlic ( finely minced )
• 2 tbsp soy sauce
• 2 tbsp oyster sauce
• 50 g palm sugar ( grated )
• 1 tbsp Honey
• 1 tsp five spice powder
• 2 piece Spring onion, sauté/poêlé sans matière grasse ( thinly sliced )
• 2 tbsp Fried onions
• 2 tbsp Peanut oil
• 2 piece Thai chili optional ( sliced )
• 1 tsp Red food coloring ( powder or liquid )
• 3 piece Coriander roots ( well cleaned )

Instructions

1. Pork marinade

   Pound the garlic and coriander roots. Mix with soy sauce, oyster sauce, palm sugar, honey, five-spice powder, and red food coloring. Coat the pork and let marinate for at least 2 hours so the flavors penetrate the fibers.

2. Roasting and glazing

   Preheat the oven to 200°C. Place the pork on a rack. Cook until the meat is tender and the outside is sticky. Brush with the remaining marinade every 15 minutes to obtain a shiny crust.

3. Garnish preparation

   Blanch the pak choi in boiling water until soft but still firm. Cook the egg noodles al dente. Drain and mix immediately with a little peanut oil to prevent them from sticking.

4. Plating

   Thinly slice the pork. Arrange the noodles in a bowl, add the pak choi and pork slices. Sprinkle with sliced green onions, fried onions, and Thai chili for heat.

Chef's tips

• Use pork shoulder (échine) for a good fat-to-lean ratio; the meat will stay juicy after roasting.
• Don't toss the marinade: reduce it in a small saucepan until it coats the back of a spoon to make an extra glaze.
• Rinse noodles in cold water immediately after cooking to stop the process and maintain their springy texture.

Storage

The pork keeps for 3 days in the fridge. Reheat gently using steam to prevent the meat from drying out.