As always, you can change the soba for another type of noodle and barbecue sauce, a Bull-Dog tonkatsu would even be better, any variation is welcome
Ingredients for two people:
160g noodles
2 whole pork loin steaks
2 tablespoons barbecue sauce
a handful of dehydrated shitake mushrooms
red and green pepper cut into small cubes
young garlic, a couple, sliced about 2-3cm
two tablespoons of sesame oil
a tablespoon of soy sauce, another of oyster sauce and half of mirin
In a saucepan we put warm water and add the dried ones so that they become hydrated, it is a matter of about fifteen to twenty minutes, once they are ready, we remove them but keep the water since we will use it for the wok sauce.
With the oven at 180º already on, we spread the pork loins with the barbecue sauce, preferably with a brush, so that they are well painted. We put them in the oven and we will have them for about 10 minutes although we will control according to the thickness, it is advisable Give it a final touch of grilling to caramelize the sauce somewhat.
Boil the noodles accordingly and set aside, heat the wok, add the sesame oil, let it be very hot and add the vegetables, sauté, add the mushrooms, sauté for a couple more minutes and add the noodles, stirring well.
In a glass we add the soy sauce, the oyster sauce, the mirin and a little of the mushroom water, we stir with a spoon so that it dissolves well and we take it to the wok, distributing it over the noodles.
We leave them for another two or three minutes so that the mirin loses flavor and evaporates and we remove from the heat.
We cut the pork loin into thin strips so that they can be picked up well with chopsticks, we plate it with the noodles and the loin on top, as there will be some juice left from the pork, we can always add it to the plate gently.
Note: soba noodles are suitable for people with celiac disease since they are made from buckwheat. If you want to make the recipe for people with these problems, the soy sauce should be replaced with tamari shoyu, oyster sauce and The mirin should be looked at if they are suitable, if not, the oysters would be skipped and the mirin can be replaced with sherry vinegar.
