RIDICULOUSLY GOOD CHINESE ROAST PORK LO MEIN

Instructions

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.