On Christmas I made dinner. I roasted my first pork shoulder after the manner of Momofuku and used it to meat up a big bowl of ginger scallion noodles. (Do you remember how last year I made the Momofuku Ribeye? In many ways, 2009's was a far less ambitious meal)
On Christmas Eve I rubbed down this nice little 3lb pork shoulder with a bunch of salt and sugar and let it sit in the fridge overnight.
See? I'm rubbing.
Then on Christmas afternoon I let it roast at 250 for 6hrs, basting every hour.
With an hour left on the clock I began working on the ginger scallion sauce, pickles, and roasted cauliflower for the noodles.
Owen, always an apt assistant. I told him to slice the cucumbers in 1/8" slices and he did it.
After six hours, I let that shoulder sit half an hour.
Listen, in my opinion, this is the easiest way to prepare ramen noodles for five.
And here is the roasting of the cauliflower.
My noodles, all ginger scallioned.
Pork got pulled all apart and everything was ready to go.
Assembling. I'll spare you the devouring pictures.
All the porksmells were nearly too much for poor Kelsi. Sorry, animal.
2 comments:
I think I could smell your pork smells from Evanston. You filled Chicagoland with joy that night.
Are there any leftovers?
Post a Comment