by Debra Wysopal

Another of my favorite cookbook finds has been The Chinese Take Out Cookbook and this is my favorite of all her recipes – the roast pork is just so good, I always double the recipe to be sure I can get some into the Lo Mein. The below is a two step recipe, but you can make just the pork if you like. This is Diana Kuans’ recipe in full and it is flawless. 


Nutrition facts: 200 calories 20 grams fat
Rating: 4.4/5
( 7 voted )


  • 2 TBS Chinese Rice Wine or dry sherry
  • 2 TBS dark soy sauce (recommended), or regular soy sauce
  • 2 TBS sugar
  • 2 garlic cloves, minced
  • 1 1/2 tsp hoisin sauce
  • 1/2 tsp Chinese five-spice powder
  • 1 pound whole pork belly, skin removed
  • 2 TBS honey
  • -------------
  • 12 oz, thin dried Chinese noodles (I used ramen here)
  • 2 TBS sesame oil
  • 3 TBS soy sauce
  • 1 1/2 TBS oyster sauce
  • 1 1/2 TBS chinese rice wine or dry sherry
  • 1 1/2 tsp honey
  • 1 TBS peanut or vegetable oil
  • 1 1/2 tsp minced garlic
  • 1 tsp minced or grated fresh ginger
  • 3 scallions, cut into 2 inch lengths
  • 4 fresh shitake mushroom caps, thinly sliced
  • 1/2lb chinese pork cut into small bites


For the Chinese Pork: 

To marinade the pork belly grab a large bowl, mix the rice wine, soy sauce, sugar, garlic, hoisin and five spice powder. Rub mixture all over belly and marinate in the fridge for 3 hours. 

Preheat he oven to 325 degrees.

Shake marinade off pork and put in a roasting pan or lined baking sheet. Brush the top of the pork belly with the honey. Roast for about 45 minutes, flipping over halfway and basting the other side with honey.  The pork is done when the outside begins to crisp and blacken and the center of the pork feels firm.  Internal temp should be about 165 degrees. 

Remove the pork from the oven and let it cool for 10 minutes. Transfer to cutting board and slice into thin slices.

For the Lomein:

Bring a medium pot of water to boil and add the noodles, cooking according to directions on package until al dente. Drain the noodles, rinse under cold water.  Shake to remove excess water and return to pot. Toss with sesame oil until the noodles are well coated; set aside.

To prepare the sauce, combine the soy sauce, oyster sauce, rice wine and honey in a bowl.  Set aside.

Heat a wok or large skillet over high heat until a bead of water sizzles and evaporates on contact. Add the peanut oil and swirl to coat the bottom of pan.  Add the garlic, ginger and scallions and stir fry being careful not to burn the garlic, until fragrant, about 30 seconds. Add the mushrooms and cook until softened, 1-2 minutes.

Add the noodles and pork. Pour in the sauce mixture and toss with tongs until the noodles and pork heated through and well coated.  Serve hot. 

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Jim Reinknecht January 22, 2019 - 8:48 am

I’m making this tonight…I dont have pork belly but I do have some pork loin in the freezer…weeeee. I always keep a couple big bags of japanese style straight ramen and sichuan dan dan noodle style noodles onhand. great now i’m hungry for noodles

Debra Wysopal January 24, 2019 - 5:48 pm

be sure to tell me how it was!

Jim Reinknecht January 31, 2019 - 1:54 pm

Slight delay of 9 days but i just put the pork in the marinade…I didnt feel like going to the market in 4F weather so i’m using some nice thick-AF pork loin chops in its place… It doesnt exactly have the gushy fat content of pork belly but …im not going outside. Nope.

Jim Reinknecht January 31, 2019 - 11:28 pm

i COMPLETELY screwed this up – i got distracted by a conference call, pork was overcooked and dry, then i overcooked the noodles so they went slightly mushy in the wok… and this was STILL fricking good. REALLY good. the noodles are delicious. More sesame oil than veg oil though…sesame is the key…i went zero veg oil for this in the wok, just sesame, toasted sesame, and a tiny bit of chili sesame oil…

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