Recently, I had a pot of tea, spices and soy sauce left over from making Chinese tea eggs. Since the tea mixture tasted good, I decided to cook some pork and noodles with it. Nothing goes to waste!
I chose pork roast because it was on sale at my local supermarket. For some reason, somebody stocked “Chinese-style” noodles in the vegetable aisle.
My home is two hours from the closest Chinatown (Philadelphia), so I’ll take what I can get. Time to make Chinese tea pork with noodles!
- 1.88 lb. Pork roast
- 9 oz. Chinese-style noodles
- 32 oz. Box of butternut squash chunks
- Leftover tea and soy sauce
Improvised Chinese tea pork
I wanted the roast tender and filled with flavor. Sounds like a job for my Crock-Pot. It’s been stashed away for more than a year … Time for it to see the daylight! (Actually, I started cooking 1 a.m. on a Saturday. )
Besides the tea mixture, I added more water and soy sauce until the liquid covered the roast. Then, I threw in a cinnamon stick, some star anise and a packet of sugar, too.
I planned to slow-cook it on low heat for 8 hours. However, I woke up late the next day. So, the roast ended up cooking for 12 hours. It was, however, very flavorful and tender!
I took a couple bites before bringing it out of the kitchen. “Taste-testing,” as my mom would say before family dinners. My sister disagrees; she calls it “stealing food” from guests.
Time to pull the pork apart into shreds!
Here are the “Chinese-style” noodles with the shredded pork.
Bring water to boil. Add noodles and return to boil. Then cook for 3 minutes.
Rinse and drain noodles. I would never rinse pasta, not even fresh fettuccine. However, these noodles were very starchy. They did need a shower to wash off excess starch.
Finally, I added some leftover butternut squash. Baked them a couple nights earlier with a fair amount of Chinese five-spice powders.
The noodles were surprisingly good. Firm to the bite, like “al dente” pasta.
Ingredients for my Chinese tea pork with noodles cost $11.97. But, they yielded three bowls, so that was $3.99 per meal.
- Pork roast, Swift Premium brand: $4.49 on sale (normally $7.50)
- Butternut squash chunks, Nature’s Kitchen: $4.99
- Chinese noodles, Nasoya: $2.49
- The pork tasted even better and juicier after a couple nights in the refrigerator. During those nights, the roast was soaked in the tea mixture.
- Many recipes say the roast must be coated in flour, then browned. My dad says that’s unnecessary for what I was doing. I like his idea. Less work is better!
- I should have trimmed the solid fat off the uncooked roast first. It would have been easier. Instead, I left the fat on, and it melted in the slow-cooker. I had to use a spoon to scoop up the pig fat.