Slow Cooked Chinese Style Pork Loin with Lo Mein
Slow-cooked Chinese style pork loin marinated in soy, oyster sauce, honey and Shaoxing wine, served with glossy vegetable Lo Mein noodles. A complete meal that’s full of flavour and easy to love.
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Ingredients
For the pork
- 1 kilograms 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 grams ginger peeled and finely chopped
- 200 grams tender stem broccoli
- 200 grams mushrooms shiitake, oyster or chestnut
- 200 grams Choi sum
- 800 grams 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
Notes
Variations
- Make it spicy: Add a teaspoon of chilli flakes or a spoonful of sriracha to the marinade.
- Vegetarian version: Swap the pork for tofu or tempeh and follow the same marinade steps.
- Different meat: Chicken thighs or pork shoulder also work brilliantly with this marinade.
- Add extras: Cashew nuts, sesame seeds or spring onions make lovely toppings.
- Use what you have: Any noodles will do – rice noodles, egg noodles or even spaghetti in a pinch.
Storage & Reheating
- Fridge: Keeps for up to 3 days in an airtight container.
- Freezer: Freeze the pork (sliced or whole) for up to 2 months. Reheat gently in the oven or a pan with a splash of water.
- Lo Mein: Best eaten fresh, but will reheat in a wok with a drizzle of oil or soy sauce.
