Tuesday, February 2, 2010

Yak (Pork and Noodles)

Free of: Gluten, Corn, Dairy, Egg
This recipe is a family recipe that was handed down from my father when he was stationed in Japan.  There is no written recipe for this.  I learned this recipe by watching him cook it.  No measuring.  I did my best to measure but this recipe is one where you cook it to your taste.   I like less soy sauce than my father, so I cook mine with less.  We both like ours a little tangy and spicy, so we add vinegar and hot sauce at the table.  Some days, dad adds water chesnuts at the end of the cooking stage, and I love the crunchiness that it gives.  So add or subtract what you personally like.

1 package of pork chops, cut up into cubes
1/2 package of gluten free spaghetti noodles cooked
1 large onion, chopped
2 stalks of celery chopped
Salt and Pepper  (to taste)
1 can of water chestnuts chopped (optional)
Gluten Free Soy sauce

Fill a 5 quart pot with water.  Add the cubed pork, onions, and celery.  Bring to a boil.   Turn down the heat to low, cover and simmer.  Cook about 30 - 40 minutes until the pork is cooked and the vegetables tender and translucent.  If too much of your water has cooked out, then just add more water.  Add  in your noodles.  Add soy sauce to taste (this is about 1/2 cup or more).   Taste again, and adjust the soy sauce.

If you have left overs:  The one thing I notice about this recipe when it is made with rice noodles is that it loves to soak up the juice in the pot.  So if not served immediately, and is packaged for leftovers, many times you must add more water to thin it back out.

Note: You can also adjust how much noodle to broth ratio that you like in your meal.  Like I said, this is one of those dishes that you adjust to your taste buds.

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