As much as possible on this blog, I try to share full recipes – ones where you don’t have to jump around from one page to another to find the steps and ingredients you need to make a whole and delicious meal. And that’s what this slow cooked Chinese style pork loin with lo mein is – a complete dinner that everybody will enjoy.
The slow cooked Chinese style pork is marinated in soy sauce, oyster sauce, honey and shaoxing wine. This can be left to marinate for up to 48 hours, but as little as an hour will pack it full of flavour. The pork loin is then cooked low and slow until perfectly tender.
Lo Mein is a type of Chinese stir fry, similar to Chow Mein but the noodles are cooked beforehand and the noodles are thicker (I use udon for this). You can pack Lo Mein full of vegetables – I used mushrooms, broccoli and Choi sum – making this a great all round dish. Excellently, the Lo Mein sauce uses similar ingredients to the pork marinade, so you don’t need to buy lots of different things.
Slow Cooked Chinese Style Pork with Lo Mein – The Ingredients
- Pork loin – this recipe uses pork loin, a lean cut of pork with just a thin layer of fat. It is delicate and to be cooked properly slowly, you must cook it at a really low temperature. If you have a meat thermometer, that will work well here. You will want the internal temperature of the pork to reach 66 degrees Celsius.
- Honey, shaoxing wine, oyster sauce, soy sauce – these four ingredients make the marinade. They are all easy to find in mainstream supermarkets these days.
- Garlic, ginger – to start off the Lo Mein with plenty of flavour. A Lo Mein is a type of stir fry, and garlic and ginger bring so much base flavour to this wonderful dish.
- Tender stem broccoli, Choi sum, mushrooms – these are the vegetables I used in my Lo Mein, but there are many others you could use – bell peppers, shredded cabbage, pak Choi.
- Udon noodles – these are the best noodles for Lo Mein, in my opinion. However, you can use any noodles you like.
- Shaoxing wine, oyster sauce, soy sauce – three simple ingredients make the most beautiful sauce for the Lo Mein. Gorgeous!
If you like this, you’ll probably also like:
- Duck Fried Rice
- Vegan Mushroom and Ginger Stir Fry
- Kung Pao Stir Fry Beef With Noodles
- Easy Pork Dan Dan Noodles
- Braised Pork Belly
- Crispy Lemon Chicken
- Hoisin Duck Stir Fry
- Vegetable Chow Mein
- Vegetable Egg Fried Rice
Get the cook books:
Slow Cooked Chinese Style Pork with Lo Mein
January 10, 2025Ingredients
For the pork
- 1 kg pork loin
- 2 tablespoons dark soy sauce
- 2 tablespoons shaoxing wine
- 2 tablespoons runny honey
- 4 tablespoons oyster sauce
For the Lo Mein
- 1 tablespoon vegetable oil
- 4 cloves garlic peeled and finely chopped
- 20 g ginger peeled and finely chopped
- 200 g tender stem broccoli
- 200 g mushrooms shiitake, oyster or chestnut
- 200 g Choi sum
- 800 g udon noodles straight to wok variety
- 2 tablespoons shaoxing wine
- 2 tablespoons oyster sauce
- 2 tablespoons dark soy sauce
Instructions
- Mix together the pork marinade ingredients in a bowl. Put the pork in a high sided roasting dish and pour over the marinade. Leave for at least 1 hour, or up to 48 hours.
- Preheat the oven to 100 degrees Celsius.
- Pour the excess marinade from the roasting dish into a small saucepan. Put on a low heat and simmer until it thickens, then turn off the heat. Meanwhile, put the pork in the oven for 2 hours 30 minutes. Every 30 minutes, remove from the oven and brush with some of the thickened marinade. Remove from the oven, cover with foil and rest for one hour.
- Boil the kettle. Put the udon noodles into a large bowl and cover with the boiling water. Soak for 5-10 minutes, then drain.
- For the lo mein, heat the oil in a wok over a high heat. Add the garlic and ginger and cook for 2 minutes.
- Cut the broccoli, mushrooms and choi sum into 1-2 inch pieces and add to the wok. Cook for 5 minutes, stirring constantly.
- Tip in the shaoxing wine. Let it bubble up, then add the noodles, oyster sauce and soy sauce. Cook for another 3-4 minutes, stirring continuously.
- To serve, spoon the lo mein into bowls and top with the sliced pork.
Video
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