Crockpot Pulled Char Siew Noodles
Serves 4-6
- Prep time
- --
- Cook time
- Not listed
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 800 g pork shoulder butt
- 1/4 cup hoisin sauce
- 1/4 cup ketchup
- 1/4 cup honey
- 1/4 cup soy sauce
- 4 cloves garlic (minced)
- 2 tsp grated ginger
- 1 tsp sesame oil
- 1/2 tsp five spice powder
- 1 heaping tsp brown sugar
- 1/2 cup chicken broth
- Xiao bai cai (blanched)
- 4-6 servings of egg noodles
- Sambal chilli to taste (optional)
- Corn starch slurry
Instructions
- 1
Marinate the pork/chicken overnight in a large zip lock baggie.
- 2
Pour everything into the slow-cooker and cook for 8 hours low, or 3 hours high.
- 3
Remove pork from crockpot when done. Shred it and side aside.
- 4
You may want to scoop up some of the grease released by the pork on the surface of the sauce.
- 5
Pour in corn starch slurry.
- 6
Stir and allow it to cook a while more on high for the sauce to thicken.
- 7
Meanwhile, blanch your xiao bai chye.
- 8
Then cook the egg noodles for a min in boiling water, remove and run in under cold tap water to stop the cooking process, and return to boiling water to heat up.
- 9
Scoop about 3 tbsp of the sauce on a plate/bowl.
- 10
Place noodles on top of sauce, top with shredded char siew, then drizzle with 2-3 tbsp of sauce and sambal chilli.
- 11
Serve with blanched xiao bai chye.