Pork Lo Mein

Submitted by: admin on April 2, 2020

Serves 4


3 tablespoons soy sauce
2 tablespoons oyster sauce
2 tablespoons hoisin sauce
1 tablespoon toasted sesame oil
1⁄4 teaspoon five-spice powder
1⁄4 teaspoon liquid smoke (optional)
1 pound boneless country-style pork ribs, trimmed and sliced crosswise into 1⁄8-inch pieces
1⁄2 cup low-sodium chicken broth
1 teaspoon cornstarch
2 garlic cloves, minced
2 teaspoons grated fresh ginger
4-1⁄2 teaspoons vegetable oil
1⁄4 cup Chinese rice cooking wine or dry sherry
8 ounces shiitake mushrooms, stemmed and sliced 1⁄4 inch thick
2 bunches scallions, whites thinly sliced and greens cut into 1-inch pieces
1 small head napa or Chinese cabbage (1 pound), halved, cored, and sliced crosswise into 1⁄2-inch strips
12 ounces fresh Chinese egg noodles or 8 ounces dried linguine
1 tablespoon Asian chili-garlic sauce


Use a cast-iron skillet for this recipe if you have one, as it will help create the best sear on the pork. Look for Chinese rice wine that is amber in color; if not available, sherry wine may be used as a substitute. If boneless pork ribs are unavailable, substitute 1-1⁄2 pounds of bone-in country-style ribs, followed by the next best option, pork tenderloin. It is important that the noodles are cooked at the last minute to avoid clumping.

  1. Whisk soy sauce, oyster sauce, hoisin sauce, sesame oil, and five-spice powder together in medium bowl. Place 3 tablespoons soy sauce mixture and liquid smoke, if using, in large zipper-lock bag. Add pork, press out as much air as possible, and seal bag, making sure that all pieces are coated with marinade. Refrigerate at least 15 minutes or up to 1 hour. Meanwhile, whisk broth and cornstarch into remaining soy sauce mixture in medium bowl and set aside. In small bowl, combine garlic, ginger, and 1⁄2 teaspoon vegetable oil and set aside.
  2. Bring 4 quarts water to boil in Dutch oven or large pot over high heat. Heat 1 teaspoon vegetable oil in 12-inch cast-iron or nonstick skillet over high heat until just smoking. Add half of pork in single layer, break up any clumps, and cook, without stirring, 1 minute. Continue to cook, stirring occasionally, until browned, 2 to 3 minutes. Add 2 tablespoons wine to skillet and cook, stirring constantly, until liquid is reduced and pork is well coated, 30 to 60 seconds. Transfer pork to medium bowl and repeat with 1 teaspoon vegetable oil, remaining pork, and remaining 2 tablespoons wine. Wipe skillet clean with paper towels.
  3. Heat 1 teaspoon vegetable oil over high heat until just smoking. Add mushrooms and cook, stirring occasionally, until light golden brown, 4 to 6 minutes. Add scallions and continue to cook, stirring occasionally, until scallions are wilted, 2 to 3 minutes longer. Transfer vegetables to bowl with pork.
  4. Add remaining 1 teaspoon vegetable oil and cabbage to skillet and cook, stirring occasionally, until spotty brown, 3 to 5 minutes. Clear center of skillet, add garlic mixture, and cook, mashing mixture into pan, until fragrant, 15 to 20 seconds. Stir garlic mixture into cabbage.
  5. Return pork and vegetables to skillet. Add broth mixture and simmer until thickened and ingredients are well incorporated, 1 to 2 minutes. Remove skillet from heat.
  6. Stir noodles into boiling water and cook, stirring occasionally, until noodles are tender, 3 to 4 minutes for fresh Chinese noodles or 10 minutes for dried linguine. Drain noodles and return to Dutch oven. Add cooked stir-fry mixture and chili-garlic sauce to pot with noodles and toss until sauce coats noodles. Serve immediately.


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