Monsoon Coast

Chinese Pot Roast with Noodles and Bok Choy

Ingredients: 

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

Spices Used: Chinese Five Spice
6 Servings
Instructions: 

1 – 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 – 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.
3 – Add other 2 TBL sesame oil in your pot over medium heat.
4 – Add white parts of scallions and cook for 1 minute.
5 – Add Chinese Five Spice and Tunisian Harissa (if using). Cook for 2 minute.
6 – Add garlic and ginger. Cook for 1 minute.
7 – Add tomato paste and miso (if using). Cook for 1 minute.
8 – Deglaze with alcohol of choice making sure to et all the browned bits on the bottom. Cook and reduce for 2 minutes.
9 – 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.
10 – 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.
11 – Half an hour before the pork is done, add the carrots to the pot. Adjust seasoning if needed.
12 – Roast seasoned bok choy halves in the oven at 400 for 15 minutes.
13 – Cook noodles according to instructions separately.
14 – When the pork is ready, remove from pot and let cool down a bit. Then shred and set aside.
15 – 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.
 
Monsoon Coast

A perfect twist on Sunday meal, and a great occasion to use your dutch oven, slow cooker or Instapot.

Ingredients: 

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

Spices Used: Chinese Five Spice
6 Servings
Instructions: 

1 – 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 – 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.
3 – Add other 2 TBL sesame oil in your pot over medium heat.
4 – Add white parts of scallions and cook for 1 minute.
5 – Add Chinese Five Spice and Tunisian Harissa (if using). Cook for 2 minute.
6 – Add garlic and ginger. Cook for 1 minute.
7 – Add tomato paste and miso (if using). Cook for 1 minute.
8 – Deglaze with alcohol of choice making sure to et all the browned bits on the bottom. Cook and reduce for 2 minutes.
9 – 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.
10 – 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.
11 – Half an hour before the pork is done, add the carrots to the pot. Adjust seasoning if needed.
12 – Roast seasoned bok choy halves in the oven at 400 for 15 minutes.
13 – Cook noodles according to instructions separately.
14 – When the pork is ready, remove from pot and let cool down a bit. Then shred and set aside.
15 – 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.