Noodle Pork

Crockpot Char Siew Pulled Pork Noodles

Yum
2014-07-15-18-40-58_deco
 You can’t get any lazier than this! Making traditional char siew requires hours of marinating the meat, then oven roasting, and multiple basking… I’ve got no time for that as a working mom of 2 super active toddler. I thought that using my HCP was already a short cut when I made my HCP Char Siew until I saw a crockpot recipe.

I adapted from the recipe and had the initial idea of making it with Chinese buns. Kind of like my Twice Cooked Pulled Pork on a burger bun. But my little tods will prefer having noodles instead, so why not? I’ve made Char Siew Wanton noodles that required quite some prep. And I’m so glad that I have this new recipe to turn to for busy working days! It requires minimal prep and not only does the crockpot cook the meat, it makes the sauce for the noodles as well! Double yay!

Crockpot Pulled Char Siew Noodles
Serves 4-6
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Marinade
  1. 800g pork shoulder butt
  2. 1/4 cup hoisin sauce
  3. 1/4 cup ketchup
  4. 1/4 cup honey
  5. 1/4 cup soy sauce
  6. 4 cloves garlic, minced
  7. 2 tsp grated ginger
  8. 1 tsp sesame oil
  9. 1/2 tsp five spice powder
  10. 1 heaping tsp brown sugar
  11. 1/2 cup chicken broth
Other ingredients
  1. Xiao bai cai, blanched
  2. 4-6 servings of egg noodles
  3. Sambal chilli to taste (optional)
  4. 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.
Delishar | Singapore Cooking, Recipe, and Food Blog http://delishar.com/
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2 Comments

  • Reply
    Amelia
    5 August, 2014 at 10:01 am

    Hi Shar, your char siew pulled pork noodle look so good. Love the pulled pork, will give it a try soon cos I yet to taste pulled pork. Thanks for sharing your wonderful recipe.

    Have a lovely evening.

  • Reply
    plasterer bristol
    8 December, 2014 at 7:24 pm

    This sounds really good, thanks for sharing this recipe.

    simon

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