A sweetheart took me out to lunch yesterday in a classically Verdun resto, where he had Greek, and I had Chinese. So, my leftovers made up the bulk of today’s lunch.
Top Layer: Carrot sticks, broccoli fleurets & cucumber slices with humus.
Bottom Layer: Left over General Tao chicken & fried rice.
Chinese Style Pork Shoulder
I’ve made pulled pork twice already and I wanted to try something new. So I braised the shoulder in chinese seasoning: dark and light soy sauce, chicken broth, garlic, ginger, red vinegar, brown sugar, crushed corriander seeds, and sesame oil. Cooked it in a slow cooker on HIGH for 1 hour, then LOW for 5-6 hours. Remove, rest, carve.
Pork Shoulder and Noodles
I had plenty of leftover pork shoulder, so I put it in some noodles my mom made. Served with crispy onions and bok choy.