Tuesday, May 4, 2010

Hoisin Honey Grilled Pork and Chap Chae

I should have known that eating Korean food a lot while I was pregnant would affect my growing baby. I made chap chae and the little one couldn't get enough of it! She even tilted her head back so I could drop noodles in her mouth with chopsticks, and then she slurped them down. It was the cutest thing. However, baby garlic breath is NOT cute. Okay, it kind of is...
This is my version, and I served it with Chinese-style pork chops.

3 pieces pork loin chops
2 cloves garlic
1/4 cup hoisin sauce
2 tbsp honey
2 thai chilies minced

4 bundles vermicelli noodles (or if you want to be authentic, Korean sweet potato starch noodles)
1 carrot cut into 3 and slivered into matchsticks
1 onion sliced thinly lengthwise
4 Chinese mushrooms soaked in boiling water and sliced
5 pieces Cwiss chard stalks and leaves chopped (should be 1 cup spinach but I didn't have any)
1/4 cup sodium reduced soy sauce
3 tbsp sesame oil
2 cloves garlic finely crushed...use a garlic press or mortar and pestle

Place the pork, garlic, hoisin sauce, honey and chilies into a Ziploc bag and marinate in the fridge for a few hours or overnight. Grill about 4 minutes per side on the BBQ or until pork is cooked through properly.

Chap Chae
Combine soy sauce, sesame oil and garlic in a bowl and whisk until well blended.
Place vermicelli noodles in a pot of boiling water and boil until softened, about 2 minutes. Remove from heat, drain, rinse and set aside.
Heat a little olive oil in a skillet, and sauté onions and carrots until softened, about 3 minutes. Add Swiss chard and sauté until wilted. Add mushrooms, noodles and sauce and mix well and heat until sauce has absorbed, about 2 minutes. Remove from heat and eat warm or at room temperature with grilled pork

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