Tuesday, January 19, 2010

Black Pepper Pork and Lo Mein

One of my favorite dishes when we go to a Chinese buffet is Black Pepper Pork. I don't see it on every buffet we go to, but when I do, I eat my share.

This version isn't made exactly as it is on the buffet lines, but it is so good that I've been making it about once a month for the last few months (I don't repeat a lot of recipes, so that's saying something). It was based on this Black Pepper Chicken recipe, but I tweaked it just a little more to our liking.

The Lo Mein recipe here may or may not match the restaurant version (depends on the restaurant), but we like it. I hope you do, too.

Black Pepper Pork

1 lb. pork loin roast or chops, cut into thin slices about 1-1/2 in. square
1 onion, cut into julienne strips
1-3 to 1/2 cup corn starch
a few tablespoons of oil for frying (we prefer peanut oil)
1/2 cup oyster sauce*
1 tablespoon rice wine vinegar
1-1/2 teaspoons ground black pepper

Heat oil in wok or large skillet. Combine pork slices and onion strips, then dredge the mixture well with cornstarch. (I like to place it all in a bowl with a lid and shake it.)

Combine oyster sauce, rice wine vinegar and pepper. Set aside.

Stir-fry onion and pork in oil until pork is no longer pink and mixture begins to brown. Stir in oyster sauce mixture and heat through.

Serves 4.

Lo Mein

1/2 pound whole wheat linguine or lo mein noodles
1/2 cup frozen peas and carrots
1/3 cup oyster sauce
1 Tablespoon hoisin sauce*
1/2 teaspoon sesame oil or to taste

Cook noodles according to package directions, adding frozen peas and carrots during last 5 minutes of cooking time. Drain well and return to pan.

Stir in oyster sauce, hoisin sauce and sesame oil to taste. If dry, add a little more oyster sauce.

Serves 4.

*There are a few brands of oyster sauce and hoisin sauce available at the grocery store. Use your favorite, or visit an Asian market if there's one in your area and try one of the dozens of brands available.


Sheila said...

We love Chinese food. We got spoiled when living in AK and CA--the food around bases is wonderful for all the different cultures. We found one okay place here in NC but we only get it about twice a year. Now I can make my own!! Thanks for the recipes. I have everything but the noodles so this will be on the menu soon.

Annie Jones said...

Sheila: I think you'll love it! I used to try (and fail) to make Chinese food at home, but I finally figured out that it's all about the pre-made sauces. They make all the difference. I need to find out if I can make any of them at home, but I'm doubtful I'll find good recipes. Guess it can't hurt to look for some, though.

The Cookbook Junkie said...

I just discovered black pepper chicken at the end of the year. Love it. The pork version sounds great.

Together We Save said...

Yummy!! Thanks for sharing... I will have to try this.

McVal said...

Oh my! That looks so good! I love our China buffets around here!

Sheila said...

I made these 2 dishes tonight. We all loved the black pepper pork--it was delicious!! I am going to work on the lo mein--I ran out of oyster sauce so it wasn't exactly right. I had some extra pork so I used a mandarin sauce(Panda Express) on it. I added some sugar snaps into that. Our plates looked like what we get at the local Chinese restaurant. I've never had that happen before. Thanks for the recipes. They are going on our menu often!!

Annie Jones said...

Sheila: If you have an Asian market anywhere near you, it could be worth stopping there. Where I shop, they have large bottles (20 oz.) of oyster sauce...much bigger than I've seen at a regular grocery store, and usually cheaper as well.

Glad you liked the recipes. The sugar snap peas are a good addition. :)