From Food 52
There are few things my children love to eat for lunch more than ramen noodles. This choice appeals to me on some levels — it’s a warm, hearty choice and very easy to prepare in the morning — but i do fret over the lack of protein in a bowl of salt-laden noodles.
Chinese-American pork roast: heo quay
(They feel more saddened by a lack of chocolate bar, but this is about my needs.)
Inspired by a recent trip to Tokyo, I decided to make a lovely pork loin roast that I could chop into yummy bits for the bottom of the thermos. So I turned to Chinese-American Pork Roast and gave it a weeknight twist that is perfect for sack lunches.
I would like to stop here and say that I have tried many recipes written by monkeymom and feel confident that if you make this recipe just as written, it will be delicious in that life-defining way that slow-cooked meat often is.
But I substituted the pork shoulder with a 1 1/2-pound loin and cooked it up in a Dutch oven for roughly 30 minutes with the same proportions of sauce, poured over at the end. I skipped the whole fridge part.
Read the full article from Food 52 for the recipe.
