Lu Chu Pot Roast Noodles
|Vegetable oil||1 Tablespoon|
|Boneless pork shoulder roast||4 Pound, tied|
|Green onions||2 , cut in half|
|Garlic||2 Clove (10 gm), smashed|
|Gingery chicken stock||6 Cup (96 tbs)|
|Dashi knobu square||1 (5 Inch)|
|Red miso||1⁄4 Cup (4 tbs)|
|Japanese soy sauce||4 Tablespoon|
|Chinese egg noodles||1 Pound, cooked al dente|
|Spinach||1 Pound, trimmed, rinsed, blanched 30 seconds|
In a large saucepan, heat oil until hot.
Saute pork until browned.
Add onions, gingerroot and garlic; saute 1 minute.
Add Gingery Chicken Stock.
When stock boils, reduce heat.
With a damp cloth, wipe konbu lightly.
Cook in stock 3 to 5 minutes until softened.
Remove from stock.
With kitchen scissors, cut konbu in 5 strips.
Tie a knot in middle of each strip.
Drop knotted strips into stock.
Partially cover and simmer 1-1/2 to 2 hours or until pork is tender.
Stir in miso and soy sauce; simmer 15 minutes.
Remove pork; cut off strings.
Slice pork in small pieces.
Divide noodles among 6 to 8 deep serving bowls.
Place slices of pork on top of noodles and a few pieces of spinach in each bowl.
Ladle sauce over each serving ofpork and noodles.