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Chinese BBQ Pork and Macaroni Soup recipe

Chinese BBQ Pork and Macaroni Soup recipe


  • Recipes
  • Dish type
  • Soup

A delicious, yet hearty macaroni soup recipe. Macaroni is served with a bonito-flavoured soup stock, then topped with Chinese barbecue pork and finely sliced nori sheets.


Quebec, Canada

1 person made this

IngredientsMakes: 3 - 4 servings

  • 185g dried macaroni
  • Sauce
  • 1 (50g) sachet bonito flavoured soup stock (dashi no moto)
  • 1 kiwi, peeled, diced
  • 3 tablespoons sugar
  • 150g sweetcorn
  • 5 crab or seafood sticks, diced
  • 6 pieces dried seaweed
  • 75g spring onions, chopped
  • 450g Chinese BBQ pork (char siu), sliced
  • 1 sheet nori (sushi seaweed sheet), finely sliced

MethodPrep:10min ›Cook:15min ›Ready in:25min

  1. Bring a large saucepan of salted water to the boil. Cook the macaroni until al-dente, around 8-10 minutes. Cool under a running cold tap, drain and set aside.
  2. Heat the bonito flavoured soup stock, kiwi, sugar and enough water for the desired concentration over high heat. Add in the sweetcorn and crab sticks, allow to heat through, 1-2 minutes. Simmer for 5 minutes.
  3. Stir in the dried seaweed and macaroni and heat through, 1-2 minutes. Stir in the spring onions and adjust the seasoning accordingly.
  4. Divide the mixture into 2 bowls, top with sliced pork and pour over the soup. Garnish with finely chopped nori and serve hot.

Ingredients

Bonito flavoured soup stock, dried seaweed and nori sheets can be found in Chinese/Oriental speciality stores or online.

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Chinese BBQ Pork Tenderloin

Chinese BBQ Pork Tenderloin is one of our favorite dinners! Tender, marinated pork is tenderloin baked with a quick Asian BBQ sauce!

Make this pork tenderloin recipe for dinner and then have leftovers for the week! We love making BBQ Pork Fried Rice with any leftovers or you can roll the pork up in these Baked Pork Taquitos!


Recipe Summary

  • 2 pork tenderloins
  • ½ cup soy sauce
  • ⅓ cup honey
  • ⅓ cup ketchup
  • ⅓ cup brown sugar
  • ¼ cup Chinese rice wine
  • 2 tablespoons hoisin sauce
  • ½ teaspoon red food coloring (Optional)
  • 1 teaspoon Chinese five-spice powder (Optional)

Cut pork with the grain into strips 1 1/2- to 2-inches long put into a large resealable plastic bag.

Stir soy sauce, honey, ketchup, brown sugar, rice wine, hoisin sauce, red food coloring or red bean curd (see Cook's Note), and Chinese five-spice powder together in a saucepan over medium-low heat. Cook and stir until just combined and slightly warm, 2 to 3 minutes. Pour the marinade into the bag with the pork, squeeze air from the bag, and seal. Turn bag a few times to coat all pork pieces in marinade.

Marinate pork in refrigerator, 2 hours to overnight.

Preheat an outdoor grill for medium-high heat and lightly oil the grate.

Remove pork from marinade and shake to remove excess liquid. Discard remaining marinade.

Cook pork on preheated grill for 20 minutes. Put a small container of water onto the grill and continue cooking, turning the pork regularly, until cooked through, about 1 hour. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).


Homemade Chinese BBQ ‘Char Siu’ Pork

Slice the pork neck lengthways to form 3 long pieces.

Place all ingredients except the pork into a large bowl and mix until well combined.

Place the pork and the marinade in a ziplock bag. Seal and shake well until the pork is evenly coated. Set aside to marinate in the fridge overnight.

Line a roasting tray with foil. Place a rack on top. Remove the pork pieces from the marinade and place onto the rack. Pour water into the bottom of the roasting tin (ensure the water level is below the pork). The water and the foil will help to stop the sweet marinade from burning on your roasting tray. Cook in preheated oven for 20 minutes.

In the meantime, pour the marinade out of the ziplock bag and into a small saucepan over medium heat. Bring to the boil and simmer for 5 minutes or until thickened slightly. Remove from heat and divide the mixture between 2 bowls. One half will be for basting and the other can be used as a serving sauce.

Remove the pork from the oven. Baste both sides of the pork with the thickened marinade. Place back into the oven to cook for another 20 minutes or until cooked through. Remove from the oven, add another layer of basting sauce and rest for 10 minutes before slicing.

Notes

– Serving suggestion: steamed rice, cucumber and thickened marinade sauce. – Whole pieces of the char siu pork can be wrapped in baking paper and cling film and frozen for up to 2 months. – Chinese Shaoxing wine is available in the Asian aisle of many supermarkets or from an Asian grocer. Substitute with dry sherry or chicken stock if alcohol is not suitable. – Beetroot powder is a natural alternative to the red food colouring typically used to make this dish. You can find it in health food stores or in the health food section of the supermarket.


Chinese BBQ Pork and Macaroni Soup recipe - Recipes

Estimated Nutrition

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20 Comments

This looks great, can’t wait to try! Just to clarify, the ingredients list suggests the pork should be pre-cut into strips, but in the photos it looks like the shoulder goes into the over whole and is cut after?

hi amy,
i just made one giant piece but normally I cut it into 3 inch x 2 inch strips :)

Could it work with pork tenderloin? I know it’s got much less fat and is much smaller, so maybe just reduce the cooking time? Thanks.

hi evan,
you can use pork tenderloin but you’d definitely have to decrease the cooking time and keep an eye on it as pork tenderloin has a tendency to dry out. start checking at the 30 minute mark!

yes I am missing it, and not because of shut down but just because the traditional Chinese restaurants in my area are now something else, so this will definitely help and am surprised that the ingredient list isn’t that long, thank you!

Wow this is just awesome. Definitely the BBQ fix I’m looking for. Nicely done! :)

THIS LOOKS AMAZING!! Great quarantine project

Hi there! What cut is shown in these pictures? I’ve never sliced pork butt/shoulder as you’ve suggested as I find it’s a better cut to braise and then shred…any thoughts here?

hi megan,
it’s boneless pork butt/shoulder!

Could you use pork belly or is that too fatty?

hi kiev,
you can definitely, we do sometimes :) it’ll just be a more luscious char siu!

The marinade is on and it’s smelling fantastic already, I’m using pre sliced belly pork, I’m not the best of cooks, do you think I will need to reduce the cooking time, trying to impress the misses, thanks in advance ?

hi kev,
it depends on what kind of slices we’re talking about – how thick are they?

I don’t have an oven. Can I use airfryer to grill it.

hi annie,
yes! we have an air fryer version here: Air Fryer Char Siu Recipe

So apply the glaze after 1 hour in the oven? And how long should it stay in the oven with the glaze on? Excited to try this! Thanks!

hi hannah,
the glaze doesn’t take too long to char, keep an eye on it, maybe 1-5 minutes :)

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Recipe Summary

  • 2 tablespoons honey
  • 2 tablespoons Shaoxing cooking wine
  • 1 tablespoon hoisin sauce
  • 1 tablespoon pureed kiwi
  • 1 tablespoon Chinese dark soy sauce
  • 1 tablespoon Thai chile sauce
  • 2 cloves garlic, grated
  • 2 teaspoons oyster sauce
  • ½ teaspoon Chinese five-spice powder
  • 1 ½ pounds pork belly, skin removed

Mix honey, cooking wine, hoisin sauce, kiwi, dark soy sauce, chile sauce, garlic, oyster sauce, and five-spice powder together in a large resealable plastic bag. Add pork belly. Seal bag, pressing out as much air as possible.

Place bag on a plate and marinate pork belly in the refrigerator, flipping occasionally, for at least 2 days.

Preheat oven to 275 degrees F (135 degrees C) with a rack in the upper third of the oven. Set a wire rack on a rimmed baking sheet.

Place pork belly on the wire rack, reserving marinade.

Bake pork belly in the preheated oven until the internal temperature reaches 160 degrees F (71 degrees C), about 1 hour. Remove pork belly from the oven baste with reserved marinade.

Move oven rack to the top position and preheat the oven's broiler.

Broil pork until it is dark and glossy and the edges start to blacken, about 5 minutes. Flip and baste on the second side. Continue broiling until second side darkens and starts to blacken, about 5 minutes more. Slice with a sharp knife.


What is the best cut of pork for char siu BBQ pork?

In fact, it depends on what you want. A leaner or fatty char siu? Most people like to use pork loin, belly, butt or shoulder to make char siu. If you want a fatty one, the best choice is the belly or butt part.

But, if you want some fat and more meat then pick the shoulder part. Personally, I like to use pork loin boneless country style ribs because it is easier to handle and leaner. The best is with some fat because a completely lean pork doesn't taste as good.


Trim any excess fat from the pork.

Combine the soy sauce, red wine, brown sugar, honey, food coloring, cinnamon, onion, and garlic in a shallow non-reactive dish or plastic zip-top bag. Add the pork, turning to coat in the marinade, and refrigerate for 1 hour (or overnight).

Preheat the oven to 350 degrees F.

Drain the marinade from the pork into a saucepan. Place the pork on a rack in a baking dish. Bring the marinade to a boil over medium-high heat. Remove from the heat.

Place the baking dish in the oven and bake at 350 degrees F for 45 minutes or until no longer pink in the middle. Baste occasionally with the marinade. Remove from the oven and let rest for 5 minutes before slicing the pork.


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Wonton & BBQ Pork Noodle Soup

STEP 1
For the broth, place the chicken stock, garlic, ginger, star anise, pork ribs, soy sauce and salt into a large pot. Bring to the boil, then turn the heat down to low and simmer for 20-30 minutes.

STEP 2
In the meantime, for the wontons, combine the pork mince, prawns, spring onions, sesame oil, salt, pepper, water and corn flour in a bowl. Mix thoroughly. Place a heaped tablespoon of filling mix in the centre of a wonton wrapper. Moisten the edges of the wrapper and fold to seal. Place on a large tray. Repeat with the remaining wrappers and filling.

STEP 3
Skim any scum from the surface of the broth. Strain the broth and keep warm.

STEP 4
Heat a large pot of water until boiling. Add 1 portion of noodles and a handful of choy sum. Cook for about 2 minutes or until the noodles are just al dente. Drain with a slotted spoon and place directly into a serving bowl. Repeat for all serves of noodles and choy sum. Next cook the wontons in the same boiling water. Divide the wontons among the serving bowls.

STEP 5
Top the noodles with the Chinese BBQ pork. Ladle over the warm broth. Sprinkle over the spring onion and serve.