Ingredients for pork chop
4 pieces of pork chop
pink sea salt, crushed to powder
A few dashes of Worcestershire sauce
a pinch of nutmeg powder
a pinch of 5 spice powder
4 packets pan mee, follow instruction to cook
1 of each red and yellow capsicums, cut into bite size
4 medium size tomatoes, cut into wedges
4 medium size hen of the woods mushroom, cut to bite size
2-4 Tbs preserve olives leaves (bought in Asian grocery)
Roasting chops and vegetables
Preheat oven 180 deg C. Line baking tray with foil. Rub the spices, sauce and season with salt and pepper on chops for 15 minutes. Transfer onto prepared tray. Put in the oven about 15 – 20 minutes. Half – way through turn the chops until its cooked caramelised oil from the fat drip out. (I like mine medium to well cook). Once cooked, rest for 5 minutes and cover with foil.
In another lined with foil tray, place capsicums and tomatoes; season with salt & pepper. Drizzle some oil. Place in oven for 10 minutes until soft and lightly char. Remove, cover with foil and set aside.
Meanwhile, boil water in big sauce pan. Once start bubbling add the packets pan mee and its condiments that comes with it. Cook till pan mee is soft and cooked through. Using tong scoop the pan mee onto 4 noodles bowls equal portions.
Turn to low fire. Add the preserve olive leaves and mushroom into the soup. Cook about 3-4 minutes until mushroom soften cooked through. Meantime, add roasted vegetables to pan mee, toss around so the juice from vegetables is mixed in. Season with salt and pepper to taste.
Now spoon the soup into the prepared noodles bowls. Then add each chop onto pan mee with vegetables. Drizzle some juice from the pork tray on to each pork chop. Serve with white wine (Moscato) or beer (Tso Sing).
Note: you might want to cook your pork chop less time or more. Oven temperature vary. You may omit preserved olive leaves and substitute with green leaves vegetables such as kai lan. You may substitute hen of the woods mushrooms with cups or Swiss brown mushrooms.