pork bekky Archives - Just Julie https://www.julieolive.co.uk/tag/pork-bekky/ A Malaysian lost in Britain Thu, 18 Jul 2024 16:44:35 +0000 en-GB hourly 1 https://wordpress.org/?v=6.9.4 134825744 Sarawak Red Kolo (Kolok) Mee 哥罗面 https://www.julieolive.co.uk/2024/07/18/sarawak-red-kolo-kolok-mee-%e5%93%a5%e7%bd%97%e9%9d%a2/ https://www.julieolive.co.uk/2024/07/18/sarawak-red-kolo-kolok-mee-%e5%93%a5%e7%bd%97%e9%9d%a2/#comments Thu, 18 Jul 2024 14:23:19 +0000 https://www.julieolive.co.uk/?p=6775 Sarawak Red Kolo (Kolok) Mee 哥罗面 Today I treated my family to a special noodle dish from Sarawak. It’s been awhile since I made this and although it is called Red Kolok Mee, no colouring was used. Well at least not me. As for the steps of cooking please have a read here – https://www.julieolive.co.uk/2019/08/22/kampua-mee-kolok-mee-pok/ …

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]]> Sarawak Red Kolo (Kolok) Mee 哥罗面

Today I treated my family to a special noodle dish from Sarawak. It’s been awhile since I made this and although it is called Red Kolok Mee, no colouring was used. Well at least not me. As for the steps of cooking please have a read here –

https://www.julieolive.co.uk/2019/08/22/kampua-mee-kolok-mee-pok/

Nowadays you can make char sui anytime in the air fryer and it’s quite fast and no frills like I did today. However if you did not marinate your pork overnight feel free to liberally poke it with a sturdy fork before marinating. I did it as soon as I went down to the kitchen this morning. Some days you just do not know what to cook and I just decided this was going to be today’s dish, right before I fell asleep last night!

The char sui was roasted in my air fryer for 30 minutes at 190C, from room temperature. 20 minutes on one side and I flipped over for another 10 minutes. I set my temperature and time according to the thickness of my pork belly. Give it a go as practise makes perfect. I actually wanted to light the BBQ to char them but was too lazy and the family were starving. So I just took the char sui to my garden on a tin plate and torched them a bit to get the char with an industrial blow torch.

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Sarawak Red Kolo (Kolok) Mee 哥罗面

Notes

TIP – Noodles need to be drenched in boiling water and then immediately into cold water to give them that ‘bouncy’ or QQ texture.
TIP – Invest in a blow torch and use them to torch your char sui and other meat. It brings out a better taste and looks better. Do not buy the expensive silly cooking blow torch. Get one from the DIY shops. They are the best! 
TIP – make your mince with added pork lard for the little ‘crackling’ for a much better taste. Add in garlic and shallots.

For my char sui recipe —–> https://www.julieolive.co.uk/2020/07/22/char-siu-chinese-bbq-pork-ala-julies-recipe/

Char Sui marinated for about 3 hours then rosated in air fryer for 30 minutes and torched with a blow torch in my garden.
Late lunch

Noodles been drenched in boiling water then cold to give them that ‘bouncy’ texture
Cooking down the char sui marinate for the noodles
Tossing prepared noodles into the char sui sauce
I love plating
The person who wants EVERYTHING
The person who don’t eat fats so no char sui

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