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Noodles in homemade chicken broth with pulled pork, purple daikon quick-pickled in rice vinegar, purple mizuna, scallions, sesame seeds.
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Pulled pork: Sprinkle about ½ Tbsp kosher salt all over a 3 – 4lbs. pork shoulder and place in a heavy-bottomed enameled cast iron dutch oven. Add in about 1 – 1 ½ cups of chicken stock, a bay leaf and a chile de arbol, cover and place in a 300°F oven (lower-middle rack) for about 2+ hours. Check and rotate pork once every 45 minutes or so, add a bit more broth or water if things are a little dry. Once the pork is super tender, shred it with two forks and let it sit in the braising liquid and its own juices. If making this ahead, let the pork completely cool in the dutch oven, then put everything in the fridge for a couple of hours or overnight. You can easily skim off the fat this way. If you want the pork to be a little golden and crispy like in carnitas, transfer shredded pork and some of its fat onto a hot pan and fry until golden, about 2 minutes. 3-4 lbs. of pork shoulder should yield about 4 servings.
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Cook noodles of choice according to package directions. Drain. Pile on pulled pork, veg, scallions and ladle on some hot broth and the pork cooking juices.
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