Lu Chu Pot Roast Noodles
Servings Calories % from Fat Fat Sodium Carbohydrates Protein Cholesterol
4-5 N/A N/A N/A N/A N/A N/A N/A


INGREDIENTS:
1 tablespoon vegetable oil 1 (3-1/2 to 4-lb) boneless pork shoulder roast, tied 2 green onions, cut in half
1 (1/4-inch thick) slice gingerroot, crushed 2 large garlic cloves, crushed 6 cups Chicken Stock with ginger
1 (5-inch-square) piece dashi kombu (kelp), lightly wiped 1/4 cup red miso or hatcho-miso paste 2 to 4 tablespoons dark soy sauce
1/2 pound fresh ramen, 1 recipe Chinese Egg Noodles or 6 ounces Chuka-soba 1/2 pound fresh young spinach leaves, rinsed



1 Heat oil in a Dutch oven; add pork and cook until browned, turning. Add onions, gingerroot and garlic; cook 1 minute. Add stock; bring to a boil. Reduce heat. Add kombu; simmer 5 minutes. Remove from stock. With kitchen scissors, cut konbu into 5 strips. Knot each piece; drip back into stock.
2 Partially cover and simmer 1-1/2 to 2 hours or until pork is tender. Stir in miso and soy sauce; simmer 5 minutes. Remove pork; cut off strings. Slice pork into small chunks.
3 Bring 4 quarts water to a boil in a large pot; add ramen. Cook 1 to 2 minutes or until tender yet firm to the bite. Rinse ramen quickly; drain well. Divide among 4 deep serving bowls. Spoon pork, spinach and cooking liquid over ramen. Serve at once.
4 Notes: Lu Chu is the Old Chinese name for the Ryukyu Islands, an island chain south of Kyushu. Once under Chinese rule, the islands have a rich culture apart from their Japanese heritage. They produce some of the finest textiles and lacquer in the world. The Okinawans love pork and noodles. This hearty braised dish is served like Japanese domburi, or a "meal in a bowl." Kinbu is a natural, healthful source of amino acids and will enrich the flavor of the delicious sauce.

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