I live in Ottawa, Canada. Towards the end of June every year is the International Chicken and Rib Fest where cooks from the US and Canada come to have a cook-off. The food that they make actually got me back in love with ribs because they have so much meat on them, they are tender, and very tasty. Enough background, on to the bento!
Today’s bento is 2 paper cups of BBQ pulled pork, a foil cup with 2 dill gherkins and 2 dill mini onions, and about 6 Shanghai bok choy. To this I added a package of instant ramen noodles. To eat I cooked the noodles, then topped them with the bok choy, and BBQ pork.
If you want to make the BBQ pork at home, simply get a small pork roast and cook it on low in a slow cooker. When its falling apart, drain the water, and cover with your favorite BBQ sauce. Let it cook more on low, stirring it every 10 minutes. When you are happy with the look and the beautiful smell, its done! (it was cooked after the water was drained actually, this last part is just to add flavor!)
The Shanghai bok choy is easy and tasty. I prepared about 6 large bunches. Cut the base of the leaves off the stem, trim the base of the stalks, and slice in half lengthwise. If the base of the stems are thick, cut pieces off them to help it cook faster. Boil a small pot of water. Add the bok choy when water is boiling. Also add a good dash of garlic powder, and at least 1 tbsp of soy sauce. Cook until the bok choy is soft to your preference. Drain, and serve. It will keep some of the garlic and soy sauce flavor to blend with its natural and slightly bitter flavor - very yummy!
If you think this lunch will be too dry for you, add a pat of butter and a dash of soy sauce on the ramen noodles before adding the other toppings.
[picture to be uploaded shortly...]
Tags: BBQ pork, bok choy, ramen noodles, ribfest
This is just the sort of info I was looking for! Thanks