Wok This Way: Barbecued Pork Lo Mein

I’ve said in previous Wok This Way posts how surprised I’ve been by the ease I have cooking in the wok. Depending on how I’m feeling a particular day that can either be a good thing or a bad thing. If I’m really looking for a challenge or to try something different, it falls on the negative side of things, but if I want to make something really simple but also always tasty, it’s a good thing. When flipping through my copy of Grace Young’s Stir-Frying To The Sky’s Edge I came across her recipe for Barbecued Pork Lo Mein (page 273). While reading through the ingredients, I saw that I would need some Chinese Barbecued Pork which took me to page 285 and another recipe. I figured the multiple day process would make for a more interesting dish.

Of course, because I’m still less than a novice when it comes to cuts of meat, I got the wrong kind of pork. Instead of getting shoulder or butt I wound up with Blade Steak. I can’t remember now if it’s because they were out of shoulder or what, but that’s just what went down. Anyway, you rub sugar over the cubed up pork and then get it in the marinade which includes soy sauce, hoisin sauce, dry sherry, beans sauce, sesame oil, white pepper and honey. Once that’s all combined, the marinade goes into the fridge. The next day you broil it. If you’re doing shoulder there’s a whole rack system involved and water, but since I was using a different cut and don’t actually have all the necessary equipment, I just cooked my pieces on a foil-lined baking sheet and everything turned out fine.

The actual cooking of the main dish actually takes a lot less time than all that. I was pleased to discovering my grocery store carries both Chinese round noodles and packages of bean sprouts, so I picked up the appropriate amounts and felt like this one turned out a little bit more authentic than it might have otherwise. I liked the candy-like quality of the pork which popped in different bites along with the noodles and firmer bean sprouts. Next time I’m going to get the right kind of pork though, I even know where it is at the store now!

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