Sunday, September 27, 2015
Posted on 1:28 PM by Gwenn Turnmyre
This weekend was the Japanese Grand Prix but I have to admit I didn't watch it - as I've said before, it's my fiancé who is the F1 fan anyway, though I've definitely gotten into it since living with him! I was busy today making the flowers to go on top of Ros's wedding cake (which has made me realise I won't have time to make my own wedding cake, a shame but it could be a lot of last minute stress!). I did make a Japanese meal for dinner though in the spirit of my blog challenge Formula 1 Foods.
I've had the Wagamama recipe book for several years but hardly ever used it; when I was thinking about making a Japanese meal I immediately took it from my bookshelf and was pleasantly surprised at the number of recipes in it I liked - I don't know why I never really used this book before!
I chose a dish called roasted honey pork ramen - ramen are a type of Japanese noodle. It was really easy to make though I adapted the recipe slightly to use up some vegetable stock I had in the fridge (rather than the chicken stock the recipe called for) and I left out the bamboo shoots as I don't like them. The recipe also suggested that you cook a pork fillet and then slice it but I used two small pork chops (I was going to buy fillet but they were reduced in the supermarket and I thought I may as well get a bargain) which I sliced up first and then cooked. It worked really well and the pork had a similar taste and texture as when I've had char siu pork in Chinese restaurants.
So this is my version of the recipe:
To serve one, you need
1-2 pork chops, with the bone and any fat removed and the meat sliced
1 tbsp. bbq sauce
1 tsp runny honey
100ml vegetable stock
2 spring onions, trimmed and sliced
broccoli to serve
Preheat oven to 200C. Place the pork slices in a roasting tin lined with foil, and toss with the BBQ sauce. Bake for 20 minutes; meanwhile start cooking the broccoli or any other veg you want with it. After the pork has been in the oven for 20 minutes, add the honey and return to the oven for five minutes. Heat the vegetable stock and cook the noodles - I used a packet of straight-to-wok noodles so they only needed a few minutes heating through. Add the spring onions to the vegetable stock and heat through.
To serve, spoon the noodles and spring onion into a bowl and add as much of the stock as you like if you want this to be more of a broth-based dish. Top with the pork and serve with broccoli or other green veg.
I'm sending this to Formula 1 Foods as the challenge this time is Japan.