This is one of my new favorite recipes because the cost for the amount of food is very low. And it’s delicious! I love slow roasting meats, so this does take some time, but it is SO worth it.
The reason I wanted to make this recipe is because Richard and I recently joined a soccer league, and we needed to carb up before our first game last week! Let me tell you, I run nearly every day, but nothing will get you in soccer shape. The running and movements are so different, that I was sore for 4-5 days after. We lost our first came, but we supposedly played one of the best teams in the league who have played together for a few years. Our team played together for the first time, so I was proud of how we did! I know we’ll win our next game!
- 2-3 pounds pork shoulder roast (or butt)
- 4 cups low sodium chicken broth, plus more of needed
- 1/4-1/2 cup + 2-4 tablespoons low sodium soy sauce (or boullion)
- 1/4 cup + 2-4 tablespoons rice vinegar
- 2 tablespoons fish sauce
- 2 tablespoons thai curry paste (red or green is fine)
- 1 tablespoon fresh ginger (peeled and grated)
- The juice of 1 lime
- 1 tablespoon Chinese five spice
- 1 teaspoon black pepper
- 2 tablespoons sesame oil
- 1/4 cup + 1 tablespoon brown sugar
- 2 cups wild mushrooms, left whole – or button mushrooms, sliced (cremini, button, etc. will work)
- 4 packs Ramen noodles, seasoning packets discarded
- 4 soft boiled or fried eggs, for serving
- Chopped carrots, sliced jalapenos, cilantro + green onions, for serving
Curry Roasted Acorn Squash
- 1 medium acorn squash, seeded + diced
- 2 tablespoons cooking oil (like canola)
- 1 tablespoon curry powder (I use spicy curry)
- 1 tablespoon white miso paste
- 1 tablespoon brown sugar
- 1 teaspoon pepper
Add the pork to a large roasting dish. Pour the chicken broth, 1/4-1/2 cup soy sauce (depending on your taste), 1/4 cup rice vinegar and fish sauce over the pork. Add the thai curry paste, ginger, juice of 1 lime, Chinese five spice powder, black pepper and 1 tablespoon brown sugar. Place in the oven at 175 degrees and cook for 7-8 hours.
About 40 minutes before you are ready to eat, roast the squash. Preheat the oven to 400 degrees F.
In a small bowl mix together the oil, curry powder, miso, brown sugar and a good pinch of pepper. Add the cubed squash to a greased baking sheet and pour the curry mixture over the squash. Toss well. Bake for 30-40 minutes, tossing a couple of times during cooking. You want the squash to be lightly browned and crisp.
Meanwhile, check on the pork by using a meat thermometer. When the temperature reaches about 140 degrees, remove from the oven, let the meat cool enough, and using a fork and large knife, cut the meat into cubes.
Heat a large skillet over medium heat. Add the sesame oil. Once hot, add enough pork to cover just the surface of your skillet, do not over crowd the skillet. Sprinkle a little brown sugar over the pork, add 2 tablespoons soy sauce and 2 tablespoons rice vinegar, toss. Allow the pork to caramelize, about 2 minutes. Stir and allow the pork to continue to caramelize, about 3-5 minutes total. Remove the pork from the skillet, repeat with the remaining pork. Keep the pork warm.
Add the veggies to the same skillet used for the pork and cook for about 4-5 minutes.
Bring two pots to a boil and add the Ramen noodles in one, and the eggs in another. Cook the noodles for about 2-3 minutes, then drain. Cook the eggs for about 8 minutes, cool and peel.
Once everything is ready, mix the noodles with the pork and veggies. Stir in some more rice vinegar, sesame oil and maybe a little sriracha or soy sauce if you have it or prefer it. Spoon the noodles on the the plate, and top with jalapenos, onions, eggs and cilantro.