There are few things my children love to eat for lunch more than ramen noodles. This choice appeals to me on some levels — it’s a warm, hearty choice and very easy to prepare in the morning — but I do fret over the lack of protein in a bowl of salt-laden noodles.
(They feel more saddened by a lack of chocolate bar, but this is about my needs.)
Inspired by a recent trip to Tokyo, I decided to make a lovely pork loin roast that I could chop into yummy bits for the bottom of the thermos. So I turned to Chinese-American Pork Roast and gave it a weeknight twist that is perfect for sack lunches.
I would like to stop here and say that I have tried many recipes written by monkeymom and feel confident that if you make this recipe just as written, it will be delicious in that life-defining way that slow-cooked meat often is.
But I substituted the pork shoulder with a 1 1/2-pound loin and cooked it up in a Dutch oven for roughly 30 minutes with the same proportions of sauce, poured over at the end. I skipped the whole fridge part.
1/4 cup vegetable oil 4 ginger slices 3 tablespoons brown sugar 4 1/2 pounds pork shoulder (boneless, trimmed of skin and fat) 1 onion, sliced thinly 1 shallot, sliced thinly 2 green onions 4 garlic cloves, chopped 6 to 8 shiitake mushrooms (other types can be substituted) 1/4 cup sweet rice wine (shao-xing wine, dry sherry or sake can be substituted) 1 cup soy sauce