Charred Char Siu Pork with Noodles

So I haven’t actually bought that many rubs in recent months. I have tried making my own with some success. However, now and again I do like to purchase a few rubs to inspire new cooks and try something I haven’t tried before. If I particularly like the rub I’ll probably buy it again. This time I purchased a few rubs from Angus & Oink. Today I am writing about a recent cook using the Char Siu Rub with pork tenderloin.

I started by rubbing the meat with a generous amount of the Char Siu rub and allowed it to marinade while I prepared the other elements. I didn’t want to over complicate the dish so I simply diced some onions and peppers, partially cooked some noodles and chopped some garlic ready to cook in the wok. Once the BBQ was up to temperature (hot) I placed the pork tenderloin directly over the coals. I wanted to ensure that I got a nice char on my char siu pork first. Once I had the colour and crust where I wanted it I moved the pork up to the warming rack to continue cooking a little further from the coals while I start the stir fry.

This was the first time I have used the wok on the BBQ. I was worried for some reason that the wok wouldn’t be hot enough to fry the vegetables effectively but actually it worked really well. Again nothing complicated. Cooked the vegetables just a little, retaining a little crunch. I then added the noodles with a little more oil and soy sauce, stir frying until everything was cooked. Served in a bowl with the tender, flavoursome and juicy pork tenderloin pieces placed on top. The whole thing didn’t take long but it’s definitely a nice quick cook for the weekday BBQs.

If you havent tried Angus & Oink’s Char Siu rub I would suggest that you give that a go as soon as possible. This is one of my favourite rubs. Something a little different to your usual BBQ rubs. I would also suggest using the pork tenderloin if you don’t normally. Fantastic cut for this type of thing. If you do get the rub I hope you enjoy it as much as I do and please let me know what you think.

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Written by Tomos Newland-Jones @MrNewland66

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