Bamee Moo Daeng (Red Roast Pork Noodles)
Ingredients
- 600 gPork shoulder blade (cut into two long strips)
- 400 gEgg noodles (mie) (cooked)
- 4 pcBok choy (quartered)
- 4 pcGarlic (finely minced)
- 2 tbspsoy sauce
- 2 tbspoyster sauce
- 50 gpalm sugar (grated)
- 1 tbspHoney
- 1 tspfive spice powder
- 2 pcSpring onion, sauté/poêlé sans matière grasse (thinly sliced)
- 2 tbspFried onions
- 2 tbspPeanut oil
- 2 pcThai chili (sliced)
- 1 tspRed food coloring (powder or liquid)
- 3 pcCoriander roots (well cleaned)
Method
Juicy slices of lacquered roast pork with caramelized edges. Egg noodles coated in a savory umami sauce and topped with crispy fried garlic.
- 1
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
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
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
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.
Frequently asked questions
How do you get this dish right?
- 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.
How long does this dish keep?
The pork keeps for 3 days in the fridge. Reheat gently using steam to prevent the meat from drying out.
