Homemade stock’s rich flavor boosts pork chow mein recipe

Chow mein is a dish of infinite variations. The only essential ingredient is the noodles; beyond that, anything goes: sliced meat (any type), sliced vegetables (any type) and a pour-over of sauce (soy sauce and anything else).

Toyomi Shoji, by way of daughter Joyce Shoji, wanted something somewhat specific: pork chow mein that started with pork bones simmered into a stock. This is a recipe request after my own heart, as I am a big proponent of homemade stock. I never let bones go to waste.

To start, you need a cut of pork with a bone in it. If you can use the extra meat, a pork roast would work. This recipe is scaled to make use of everything in one dish, so I’m suggesting bone-in pork chops. Easy to find and you can buy just enough for the chow mein.

The bones go into the stock pot, the meat is sliced and lightly marinated.

I like a colorful mixture of vegetables that includes lots of shiitake mushrooms, but really any combo will work. My only rule is the vegetables should be twice the volume of the meat.

For the…

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