Happy birthday, Arye. Sorry I am so late to the party.
Rita, I use an approx 2 lb pork roast – shoulder, rump, etc. doesn’t matter – in a crock pot. Cover with water, add about 1/2 cup soy sauce and a large onion cut up into strips. Simmer for about 5 hours until the meat is fork tender. Remove meat from broth & skim off the fat. Separately cook Chinese egg noodles until tender. Serve in a soup bowl with noodles, pulled apart meat, and broth with onions. My mom used to scramble an egg and cut into strips for garnish, but I have also had sliced hard boiled egg and/or chives on top. It is one of my family’s favorite recipes. (The other being Mom’s raw cranberry relish, but I’ll wait until next Thanksgiving to share that one.) The leftover roast makes great sandwiches, too.
Good evening, Vagabonds.
Happy birthday, Arye. Sorry I am so late to the party.
Rita, I use an approx 2 lb pork roast – shoulder, rump, etc. doesn’t matter – in a crock pot. Cover with water, add about 1/2 cup soy sauce and a large onion cut up into strips. Simmer for about 5 hours until the meat is fork tender. Remove meat from broth & skim off the fat. Separately cook Chinese egg noodles until tender. Serve in a soup bowl with noodles, pulled apart meat, and broth with onions. My mom used to scramble an egg and cut into strips for garnish, but I have also had sliced hard boiled egg and/or chives on top. It is one of my family’s favorite recipes. (The other being Mom’s raw cranberry relish, but I’ll wait until next Thanksgiving to share that one.) The leftover roast makes great sandwiches, too.