This National Noodle Day, crank up the grill for a traditional Cantonese cuisine. Spicy wonton noodles with sweet and savory pork jowl make for a delicious combination. Apologies in advance for the slurping noises.
PORK MARINADE/BASTING INGREDIENTS
- 2 lbs. pork jowl, boneless
- 2 garlic cloves, minced
- 1 tbsp. rice wine
- 3 tbsp. hoisin sauce
- 2 tbsp. honey
- 2 tbsp. olive oil
- 1 tsp. sesame oil
- 1 1/2 tbsp. sugar
- ½ tsp. white pepper
- 1 ½ tsp. salt
- 1 tsp. five spice powder
- 1 package wonton noodles
- 1 onion, thinly sliced
- 1 cup green onion, thinly sliced
- 2 tbsp. canola oil
- 1 lb. bok choy
- 1 tbsp. ginger, chopped finely
- 3 garlic cloves, minced
- 2 tbsp. brown sugar
- 4 tbsp. soy sauce
- 2 tsp. sesame oil
- 2 tsp. rice wine vinegar
- 1 ½ tbsp. Sriracha
- To make marinade, combine sugar, spices, rice wine, sesame oil, 1 tbsp. hoisin and minced garlic in a bowl and mix together. Add marinade to a re-sealable bag with the pork jowl and let sit overnight in the refrigerator.
- The next day, bring to boil 2 qt. water and add in wonton noodles. Cook until al dente. Set aside for later.
- To make basting sauce for pork, combine 2 tbsp. hoisin, olive oil, honey and 1 tsp. warm water, and mix together.
- Remove pork jowl from re-sealable bag, making sure to remove any excess marinade.
- Turn grill onto high heat.
- Place pork jowl on grill, sear each side and turn down heat slightly. Frequently turn meat to prevent burning and brush with basting sauce. Remove pork from grill once cooked thoroughly and let rest before carving.
- In a large pot, bring to boil 2 qt. water with salt and add in bok choy. Cook for about a minute or until bok choy becomes tender and color changes to bright green. Set aside for later.
- Combine sauce ingredients in a bowl and set aside for later.
- In a large saucepan, cook onion over medium-high heat until soft, and then add in green onions. After about 30 seconds, add in wonton noodles and sauce. Stirring until mixed together.
- To serve, add cooked noodles and pork to a plate and serve with bok choy. Enjoy!