Chinese Pot Roast with Noodles and Bok Choy
A perfect twist on Sunday meal, and a great occasion to use your dutch oven, slow cooker or Instapot.
Ingredients
- 1 tbsp sesame oil
- 2-3 lb pork pot roast cut
- 1 small bunch Scallions whites and greens separated and sliced
- 6 tsp Chinese Five Spice divided
- 2-3 tsp Tunisian Harissa (optional for heat)
- 7 garlic cloves crushed
- 1/4 cup Ginger peeled and sliced
- 1 tbsp tomato paste
- 1 tbsp miso paste (optional for extra umami)
- 1/2 cup Chinese rice wine or sake or white wine
- 1/4 cup soy sauce
- 4-5 cups beef or chicken stock
- 5 whole star anise
- 1 cinnamon stick
- 2 cups sliced shiitake or button mushrooms
- 2 cups sliced carrots
- 4-6 baby bok choy washed and halved
- 1 lb udon or ramen noodles
Instructions
- A day before cooking, season the pork with salt to taste and 3 tsp Chinese five spice. Leave in the rub overnight and take 1 hour before you wish to cook it to warm up a bit.2-3 lb pork pot roast cut, 6 tsp Chinese Five Spice
- In a large dutch oven over medium-high heat, add 2 TBL sesame oil and sear the pork on all side to make a nice crust for 8-10 minutes. Take off heat and keep warm.1 tbsp sesame oil
- Add other 2 TBL sesame oil in your pot over medium heat.
- Add white parts of scallions and cook for 1 minute.1 small bunch Scallions
- Add Chinese Five Spice and Tunisian Harissa (if using). Cook for 2 minute.2-3 tsp Tunisian Harissa
- Add garlic and ginger. Cook for 1 minute.7 garlic cloves, 1/4 cup Ginger
- Add tomato paste and miso (if using). Cook for 1 minute.1 tbsp tomato paste, 1 tbsp miso paste
- Deglaze with alcohol of choice making sure to et all the browned bits on the bottom. Cook and reduce for 2 minutes.1/2 cup Chinese rice wine
- Add soy sauce, stock, star anise and cinnamon. Return pork to pot. Bring to boil. Reduce heat to simmer and cook slowly for 6-8 hours until pork is tender.1/4 cup soy sauce, 4-5 cups beef or chicken stock, 5 whole star anise, 1 cinnamon stick
- Halfway through the pork cooking, sauté the shiitake mushrooms in some sesame oil in a sauté pan, and add to the pot to cook with the pork.2 cups sliced shiitake or button mushrooms
- Half an hour before the pork is done, add the carrots to the pot. Adjust seasoning if needed.2 cups sliced carrots
- Roast seasoned bok choy halves in the oven at 400 for 15 minutes.4-6 baby bok choy
- Cook noodles according to instructions separately.1 lb udon or ramen noodles
- When the pork is ready, remove from pot and let cool down a bit. Then shred and set aside.
- Serve cooked noodles in a warmed bowl. Add braising liquid from the pot roast with carrots and mushrooms. Add a portion of shredded pork and a couple halves of roasted bok choy. Garnish with green parts of scallions.
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