- For broth:
- 1 1/2 lbs chicken parts
- 3 lbs pork neck bones
- 4 quarts water
- 1 large yellow onion, quartered
- 3-inch piece fresh ginger, cut into 1/2-inch thick rings and lightly smashed with the side of a cleaver
- 1-inch chunk yellow rock sugar
- 1 1/2 tbsp salt
- For char siu:
- 1 lb pork tenderloin
- 1/3 cup sugar
- 1/4 cup soy sauce
- 2 scallions, white and green parts, smashed with the flat part of a cleaver
- 2 cilantro stems, smashed with the flat part of a cleaver
- 1 star anise
- 1/2 tbsp Shaoxing rice wine or dry sherry
- 1/4 tsp sesame oil
- 1/4 tsp Chinese five-spice
- For soup:
- 12 oz fresh noodles
- 4 cups stock
- ground white pepper
- 2 tsp vegetable oil
- 1/2 tsp sesame oil
- leaves from two medium heads of baby bok choy
- 2 scallions, green parts only, thinly sliced
- 3 tbsp cilantro, roughly chopped
DirectionsRemove and discard any excess fat from the chicken parts. Put chicken parts, pork bones and water in a large stockpot and bright to a boil over high heat. Lower to simmer and skim off any scum that rises to the top with a spoon or ladle. Add onion, ginger, rock sugar and salt. Simmer gently, uncovered, for 2 hours.
Turn off the heat and let broth sit undisturbed for 1 hour to let the impurities settle and congeal. Line a strainer with a double layer of cheesecloth over a large bowl or pot and gently ladle broth into strainer. Discard the solids. Cover the broth and cool in the refrigerator overnight. Discard solidified fat on top of broth.
In a small bowl, mix together sugar, soy, scallions, cilantro, star anise, rice wine, sesame oil and five spice. Pour marinade over the pork. Cover and marinate in the refrigerator for at least 2 hours (we let ours marinate for 6 hours).
Remove pork tenderloin from refrigerator 45 minutes before cooking. Allow meat to come up to room temperature. Preheat oven to 475 degrees F. Place pork tenderloin in roasting pan on rack, or in rimmed baking sheet lined with aluminum foil. Reserve marinade. Roast for approximately 30 minutes, basting with reserved marinade every 10 minutes, using tongs to turn the meat while basting so that it is evenly basted and browned. Pork is done when an instant-read thermometer reads 150 degrees F.
Transfer pork to a cutting board and allow to rest about 10 minutes. Slice crosswise into 1/4-inch thick slices. Set aside.
In separate serving bowls, place 1/4 tsp salt, a pinch of white pepper, 1 tsp vegetable oil, 1/4 tsp sesame oil. Stir to combine.
Bring a pan of water to boil for the noodles. Cook noodles until almost al dente, about 2 minutes (don't cook the noodles too far or they will dissolve into mush in your soup). Prior to removing the noodles from the pan, dunk the baby bok choy leaves until just wilted, about 15-20 seconds. Drain noodles and bok choy and add to serving bowls.
Top noodles with char siu slices and ladle broth over each bowl. Serve with additional scallions, cilantro leaves and sesame oil.