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Lu Chu Pot Roast Noodles

Flavors.of.Asia's picture
  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.

Recipe Summary

Main Dish

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Lu Chu Pot Roast Noodles Recipe