Barbecue pork and noodle broth: Amy Poon’s char siu and zha jiang noodle recipes

Traditional Cantonese barbecue pork in a fragrant marinade, and a special family recipe for noodles in pork and chicken broth and topped with a salty-sweet sauce

Here are two dishes to celebrate Chinese New Year on February 1: the first is a modern, simple twist on an old classic, and the other one of my father’s most popular creations. He conceived the noodle dish when he opened the first Poon’s & Co restaurant in London’s Chinatown in 1973, and even though that closed back in 2004, people still ask him about it. The char siu, meanwhile, is something we came up with when we did Poon’s pop-up a few years ago and needed an alternative to a traditional Chinese barbecue roasting oven.

UK readers: click to buy these ingredients from Ocado

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from Recipes | The Guardian https://bit.ly/3o8S0yE
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