Saimin - Noodles, broth, char siu pork
Hawaiian Saimin is a comforting noodle soup, widely popular in Hawaiian cuisine, with influences from Chinese and Japanese culinary traditions. This dish features soft, chewy wheat noodles swimming in a clear, savory broth. The soup is topped with slices of tender char siu pork, adding a slight sweetness and richness. Garnishes such as green onions, kamaboko (fish cake), and a boiled egg may also be included, creating a colorful and flavorful bowl. Hawaiian Saimin is perfect for a warm, filling meal and is often enjoyed as a staple food in Hawaii, embodying the diverse cultural melting pot of the islands. Description by ChatGPT.
This delightful dish combines succulent char siu-style roasted pork, a savory dashi broth, and traditional Chinese-style noodles, completed with toppings like kamaboko and a perfectly boiled egg. Embrace the spirit of the islands with this warming recipe, perfect for any time of the year.
## Ingredients:
- 1-2 lbs pork butt or shoulder, with or without skin
- Pre-made char siu sauce for marinating (preferably jarred)
- Chinese-style wheat noodles
- 1 piece of dried kelp (kombu)
- 1 cup dried small shrimp (opai)
- 4-6 dried shiitake mushrooms
- A few slices of ginger
- Soy sauce, to taste
- Honey, for basting
- 1 kamaboko fish cake, sliced
- 4 eggs, boiled and peeled
- Optional: a few slices of Spam
- Thinly sliced scallions, for garnishing
Prep Time: 2 days (for marinating)
Cook Time: 1 hour 30 minutes (for cooking)
Total Time: Approximately 2 days and 2 hours
Equipment: Roasting pan, tin foil, small pot, stove, strainer
Servings: 4
## Instructions:
1. Begin by marinating the pork. Cut your pork butt or shoulder in half lengthwise and marinate in the char siu sauce. Ensure the pork is well-coated and let it sit covered in the refrigerator for at least 48 hours, turning occasionally.
2. Preheat your oven to 350°F (175°C). Line the bottom of a roasting pan with tin foil. Place the marinated pork on the foil and cook for 30 minutes, allowing the heat to circulate.
3. While the pork is roasting, prepare the broth. Combine the dried kelp, sliced ginger, and dried shiitake mushrooms with cold water in a pot. Steep overnight in the refrigerator for enhanced flavor.
4. The next day, slowly bring the broth ingredients to just under boiling on the lowest flame possible. Before it boils, remove the kelp to avoid it becoming slimy.
5. Bring the broth to a boil and add the dried shrimp. Boil for just 60 seconds then turn off the heat. Allow the flavors to infuse for an additional 10 minutes before straining to achieve a clear, flavorful dashi broth.
6. Baste the pork with more char siu sauce after 30 minutes of roasting, then cook for another 30 minutes.
7. Baste the pork again, flip, and cook for a final 20 minutes in the oven mixed with a little honey for that sticky glaze.
8. Once the pork is fully cooked, let it rest before slicing.
9. Boil the Chinese-style noodles according to package instructions, rinse, and drain.
10. Prepare your bowl by placing a portion of noodles in the bottom. Ladle the hot dashi broth over the noodles. Top with slices of char siu, kamaboko fish cake, a boiled egg, and optional Spam slices. Garnish with thinly sliced scallions.
Cooking Tips:
- Longer marination of the pork ensures a deep, robust flavor.
- The low and slow method of simmering the broth maximizes the umami from the ingredients.
- Lightly score the pork skin before marinating and roasting for crisper skin.
This recipe has been brought to you by Eat And Be Eaten HAWAII. Discover more about the food and culture of Hawaii by visiting their YouTube channel: https://www.youtube.com/@EatAndBeEatenHAWAII.
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Saimin - Noodles, broth, char siu pork
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