Chinese Roast Pork
1 lb piece boneless pork butt or tenderloin
¼ cup hoisin sauce
¼ cup soy sauce
¼ cup dry sherry
1 TBSP. finely chopped peeled fresh ginger
1 tsp. finely chopped garlic
2 scallions cut into 2 inch pieces
½ tsp. salt
- Cut pork along the grain into long 2-inch-wide strips. Remove and discard any sinew, but do not trim fat. Transfer pork to a large resealable plastic bag.
- Stir together remaining ingredients in a small bowl until combined well. Add to pork and turn to coat, then squeeze bag to eliminate as much air as possible and seal. Marinate pork, chilled, at least 4 hours but no longer than 24.
- Put oven rack in lower third of oven and preheat oven to 375°F. Put 1/2 inch water in a 13- by 9-inch roasting pan and place a metal rack across top of pan (rack should not touch water).
- Remove pork from marinade, reserving marinade, and arrange pork strips 1 inch apart on rack. Roast in oven 15 minutes.
- Meanwhile, bring marinade to a boil in a 1-quart saucepan, then boil 1 minute (marinade may look curdled). Remove from heat.
- Brush both sides of pork with some marinade and roast 10 minutes more. Generously brush both sides of pork with marinade again and roast, basting 2 or 3 times, 10 minutes more.
- Increase oven temperature to 400°F and roast pork until strips are mahogany-colored and caramelized on edges, 10 to 15 minutes more (pork should roast for a total of about 50 minutes).
- Transfer to a cutting board and let stand, loosely covered with foil, 10 minutes.
Ginger Scallion Sauce for Noodle Bowl
2½ cups thinly sliced scallions (greens and whites, from 1 to 2 large bunches)
½ cup finely minced peeled fresh ginger
¼ cup canola or other neutral oil
3-4 tsp. low sodium soy sauce
1 tsp. sherry vinegar
- Mix together the scallions, ginger, oil, soy, vinegar, and salt in a bowl. Taste and check for salt, adding more if needed.
- Though it’s best after 15 or 20 minutes of sitting, ginger scallion sauce is good from the minute it’s stirred together up to a day or two in the fridge. Use as directed, or apply as needed.
To Assemble Noodle Bowl:
For each serving:
6 oz. hot, cooked noodles (ramen, lo mein, spaghetti)
6 TBSP. Ginger Scallion Sauce
Sliced Chinese Roast Pork
Sliced Red Pepper
Sliced fresh chiles or Asian chile sauce