Homemade Char Siu and Kolo Mee

For dinner yesterday, I made a simplified version of char siu (Chinese barbecued pork) and kolo mee, a simple dish of noodles tossed in a mixture of light, flavorful seasonings. Too delicious to stop eating! Enjoy!

Make the barbecued pork:
1/2 cup light soy sauce
1/2 cup honey
2 tablespoons cream sherry
Approx 2 to 2-1/2 pounds boneless country ribs (at Costco, it’s labeled pork shoulder country style ribs boneless)

Place soy sauce, honey, and sherry in a dish or bowl; whisk to combine. Add meat, make sure meat is well-coated with the mixture, cover and leave to marinate in the fridge for at least a couple of hours. When ready to cook, place meat plus all the marinade in a large frying pan. Cover pan and bring to a boil over high heat. Lower heat to medium and simmer for 10 minutes. Flip to the other side and continue to simmer for another 10 minutes. Transfer cooked pork to a baking sheet lined with foil and broil (in the oven) for 5 minutes until top of the meat is slightly charred, flip and do the same to the other side (usually this side will just take 2 to 3 minutes). Remove from oven and cool slightly before slicing thinly. As for the leftover gravy in the pan (from cooking the pork), keep it in a separate dish or container as we would use this along with the shallot oil (see below) to flavor the noodles.

Make shallot oil:
1 cup vegetable oil
6 shallots, thinly sliced

Heat oil in a medium frying pan over medium-high heat. Add shallots and fry till brown and crispy. Remove shallots to a dish and transfer oil to bowl or container. Store cooled shallots and oil separately.

Make the noodle dish:
1 tablespoon shallot oil
1 tablespoon leftover pork gravy (traditionally, lard would have been used)
1/2 tablespoon light soy sauce
1/2 tablespoon or to taste Sriracha chili sauce (optional)
2 pieces/bricks dried (ramen-style) wheat noodles
1 bunch green onions, finely chopped

Place shallot oil, pork gravy, soy sauce, and Sriracha (if using) in a large dish. Bring a medium size pot of water to a boil over high heat. Cook the noodles in boiling water until al dente (tender but still firm/chewy). When done, transfer cooked noodles to the dish containing the seasonings and toss to mix. Note: Not knowing the size of the noodles since they vary quite a bit according to different brands, start with the given quantity of seasonings but add more if needed. Top noodles with char siu and sprinkle with fried shallots and green onions. You can make 8 to 10 servings of noodles, depending on how much you pile on your plate. Happy eating!

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