Tuesday, February 23, 2010

Shredded Pork Big Bowl

I bought a recipe magazine produced by Better Homes and Gardens, and one section had shredded meat recipes that you then use to make several other things.  So you can cook the shredded meat on day one, and then make different dinners with it for the next three or four evenings.  I thought that sounded not only easy but delicious.  The first night (Sunday), I used the crockpot to cook the meat and we ate my own Pulled Pork Sandwiches.  Yesterday, with some of the leftover pulled pork, I made this recipe.  It was better than I thought it was going to be.  It was chock full of vegetables, and had a delicious flavor.  Two of my three kids loved it, and I'm sure the third one would have if I could have convinced him to try it!

Shredded Pork Big Bowl

1 T minced garlic
1 T grated fresh ginger
1 tsp ground cumin
1/4 tsp cayenne pepper (or less to desired level of spiciness--this amount was a little spicy but not on fire)
1 T oil
1 14-oz cans chicken broth
1 14-oz can coconut milk (unsweetened)
2 cups shredded carrot
2 cups broccoli florets
1 medium red bell pepper, cut into 1" chunks
2 3-oz packages ramen noodles, coarsely broken
2 cups Pulled Pork (use recipe for Pulled Pork Sandwiches, but omit the BBQ sauce)
2 cups snow pea pods, cut in half
2 T soy sauce
1 T lime juice
1/2 cup sliced fresh basil
2 T chopped fresh cilantro

In a large cooking pot, saute garlic, ginger, cumin, and cayenne pepper in oil over medium heat for 30 seconds.  Stir in broth, coconut milk, carrot, broccoli, sweet pepper, and noodles (discard noodles' flavor packets).  Bring to boiling; reduce heat and simmer, covered, for 3 minutes.  Stir in shredded pork, pea pods, soy sauce, and lime juice.  Heat through.  Stir in basil and cilantro.  Serve in soup bowls.
Serves 6.

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