A perfect twist on Sunday meal, and a great occasion to use your dutch oven, slow cooker or Instapot.
1 TBL 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 cloves garlic, crushed
¼ cup ginger, peeled and sliced
1 TBL tomato paste
1 TBL miso paste (optional for extra umami)
½ cup Chinese rice wine, or sake or white wine.
¼ 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
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.
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.
Add other 2 TBL sesame oil in your pot over medium heat.
Add white parts of scallions and cook for 1 minute.
Add Chinese Five Spice and Tunisian Harissa (if using). Cook for 2 minute.
Add garlic and ginger. Cook for 1 minute.
Add tomato paste and miso (if using). Cook for 1 minute.
Deglaze with alcohol of choice making sure to et all the browned bits on the bottom. Cook and reduce for 2 minutes.
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.
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.
Half an hour before the pork is done, add the carrots to the pot. Adjust seasoning if needed.
Roast seasoned bok choy halves in the oven at 400 for 15 minutes.
Cook noodles according to instructions separately.
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.