After a decadent brunch that involved waffles & fried chicken, one would think my dinner would be headed for a dry salad & a spinach smoothie.

Instead I'm embracing what pre-diabetes-diagnosis-Paula-Deen would do and adding pulled pork to a Chinese classic.

 

(I feel like I just got up in the middle of the night & left a cowardly post-it note for my Fit Bit. "I'm sorry. I can't eat hemp hearts today. Don't hate me.")
 

Anyways, I prepped for today's pre-meditated cheat meal by roasting a bone-in pork roast for six hours. During the cooking process, I was regretting committing most of my day to the roast, as I had to get up every hour between episodes of Six Feet Under to baste the meat. At about Hour 4, I was pretty tired of its high-maintenance shenanigans and actually considered turning the oven off and cabbing to Chinatown to buy a styrofoam box of prepared BBQ pork. By Hour 5, a piece of pork had pulled itself off, so I tasted it and realized the TLC needed to make such juicy, tender meat was worth every muscle-spasm-inducing bicep curl to lift my All-Clad roasting pan from the oven.

INGREDIENTS PORK SHOULDER:
4-ish lb bone-in pork shoulder
1 heaping tbsp each: paprika, dried oregano, cayenne, red pepper flakes, garlic powder, onion powder, Chinese 5-spice, salt & pepper
2 tbsp brown sugar 
2 C water
1 C apple cider vinegar

INSTRUCTIONS:
1. Preheat oven to 300. Rub spices and canola oil all over the pork shoulder.
2. Line roasting pan with foil. Place pork inside & add water & apple cider vinegar around the pork.
3. Cover the pan with foil tightly. Make the Singapore Noodles below in the meantime.
4. Roast for 5-6 hours. Use for sandwiches or this Singapore curry noodle.

INGREDIENTS SINGAPORE NOODLES:
1/2 C soy sauce or tamari
3 tbsp curry powder
1 tbsp garlic chili paste
2 cloves garlic, chopped
1 red pepper, julienne
1 onion, julienne
1/2 lb shrimp, deveined, peeled
2 eggs, scrambled

pulled pork

rice noodles
garnish - green onion

INSTRUCTIONS:
1. Soak rice noodles in water for 20 minutes. Saute shrimp with 1/2 tsp of curry powder & garlic until pink and set aside. Saute onion until soft & fragrant in same pan.
2. Add red pepper & cook for two minutes. Add garlic chili paste.  Add softened rice noodles & seasonings & tamari. Toss until coated well. Remove & set aside.
3. Scramble egg in same pan. Add everything back into the pan including the shrimp. Once pork shoulder is done & shredded, add about 2 C into the noodles.
4. Garnish with green onion.



 

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PULLED PORK SINGAPORE NOODLES

© 2017 Michelle Li / miliSashimi