Saturday, 29 August 2015

Chinese BBQ Pork with Asian Noodles

 With beef prices sky rocketing lately I am always looking for less expensive cuts of meat and pork tenderloin is a great alternative.The pork in this recipe cooks up to be very tender and succulent. Although I cooked it on the BBQ you could also cook it up in the oven. I serve the pork with noodles and the combination is very tasty, but rice works too. This dish is well worth the effort. Double the recipe for leftovers.



2 Pork Tenderloins (about 1 ½ pounds or 750 grams)

4 cloves garlic, minced

2 teaspoons ginger, minced or grated

4 Tablespoons granulated sugar

4 Tablespoons Hoisin sauce

6 Tablespoons Soy sauce

2 Tablespoons white wine

2 Tablespoons Ketchup

Remove silvery-looking skin from the pork.

In a medium bowl, combine garlic, ginger, sugar,soy sauce, hoisin sauce, wine and ketchup.

Divide the sauce in half.

Put the pork in a shallow dish and cover the pork with half the sauce.

Cover and refrigerate for at least 4 hours or overnight.

Heat BBQ to medium.

Grease grill well.

Remove pork from marinade and discard it.

Grill pork for about 30 minutes, turning.and rotating the meat.

Cook until a meat thermometer registers to just under 160 degrees F.

Transfer meat to a cutting board, cover loosely with tin foil.

While the meat is resting it will continue to cook by about 3-5 degrees F.

Warm the reserved marinade.

Slice the meat thinly and drizzle the sauce over top.

Serve with Asian noodles or rice.

Asian Noodles



⅓ Cup chicken broth

3 Tablespoons soy sauce

3 Tablespoons oyster sauce

1 Tablespoon granulated sugar

1 teaspoon Asian chili paste

1 teaspoon cornstarch

½ teaspoon vegetable oil

The Rest of the Ingredients:

1 package steamed chinese noodles (1 lb or 450 grams)

2 Tablespoons vegetable oil

1 onion, sliced thinly

1 Red Bell pepper, sliced thinly

2 cloves garlic, minced

1 Tablespoon grated ginger

1 package about 6 cups pre-washed spinach

1 package bean sprouts about 4 cups

In a medium bowl whisk together the chicken broth, soy sauce, oster sauce, sugar, cornstarch, chili paste and oil. Set aside.

In a large frying pan. heat the oil over medium heat.

Saute onion and red pepper for about 5-7 minutes

Add garlic and ginger to the pan, cook until fragrant

Add spinach and cook until wilted, 2 minutes

Add bean sprouts, noodles and sauce.

Cook for about 3-4 minutes until all the noodles are coated with the sauce.

Combine pork marinade ingredients.Divide in half.

Add half of the marinade to the pok. Marinate in fridge for 4 hours or overnight.

Heat well greased  grill to medium. Cook pork, turning meat to cook all sides.Cook for about 30 minutes.

 BBQ pork until a meat thermometer registers to 155-158 degrees Fahrenheit.

Remove meat from the grill and cover with tin foil to allow the meat to rest.The meat will reach 160 F while resting.

Slice the meat thinly. Drizzle with warmed reserved marinade.

Heat the oil and saute onions and red pepper in a large frying pan. Cook until soft.

Add garlic and ginger. cook until fragrant.

These are the noodles. I bought them in the refrigerated deli section at Superstore.


Add spinach to the pan and cook until wilted.

Add bean sprouts.

Boil a pot of water and cook the noodles for a couple of minutes.

Drain and rinse under cold water in a colander. Cut the noodles with a knife as it is easier to stir into vegetables that way.

Add noodles.

Add noodle sauce.

I like it hot so I gave a couple shots of Sriracha sauce.
Combine all the ingredients and cook for a couple minutes until the noodles are well coated. Remove from heat. 

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