Pork Lo Mein

Directions

1. 1
   In a medium saucepan, cover the ham hocks with the water, add the bay leaf and bring to a boil. Simmer over low heat until the hock meat is tender, about 1 hour.
2. 2
   Preheat oven to 35
3. 3
   Preheat oven to 45
4. 4
   Heat oven to 400 F.
5. 5
   Preheat oven to 32
6. 6
   Prepare noodles according to package directions.
7. 7
   Remove the hocks from the saucepan and skim any fat from the surface of the stock; keep the stock warm.
8. 8
   Combine thyme, garlic, 1 teaspoon salt, and pepper; coat beef tenderloin with mixture.
9. 9
   Place 1 oven rack in upper third of oven, and place the second rack in lower third of oven.
10. 10
    Cut squash in half lengthwise; discard the seeds.
11. 11
    Make 20 small, deep cuts in roast, and insert garlic pieces. Tie roast with kitchen string, securing at 2-inch intervals. Rub Cajun seasoning onto roast.
12. 12
    Drain well; keep warm.
13. 13
    Remove the meat from the ham hocks; discard the skin, fat, tendons and bones.
14. 14
    Heat a large ovenproof skillet with cooking spray over medium-high heat.
15. 15
    Cut tops off carrots; discard tops.
16. 16
    Cut the squash into 1/3-inch slices. Toss with olive oil, salt, a few grinds of pepper, and brown sugar.
17. 17
    Cook roast in hot oil in a large heavy skillet over high heat 2 minutes on all sides or until browned.
18. 18
    Heat oil in a large skillet or wok over medium-high heat 2 minutes.
19. 19
    Cut the meat into small dice; you should have about 3/4 cup.
20. 20
    Add beef; cook 2 minutes on 1 side until browned. Turn beef over.
21. 21
    Combine carrots and remaining ingredients except cooking spray in a large bowl; toss to combine. Divide vegetable mixture evenly between 2 jelly-roll pans coated with cooking spray.
22. 22
    Place on a baking sheet. Roast for 20 minutes, flipping the squash once halfway through.
23. 23
    Remove from skillet. Reduce heat to medium.
24. 24
    Add pork, and stir-fry 5 minutes or until done.
25. 25
    Heat the olive oil in a medium sauce-pan.
26. 26
    Transfer skillet to oven; bake at 350 for 25-30 minutes or until internal temperature reaches 12
27. 27
    Bake at 450 for 12 minutes, stirring once; rotate pans on oven racks.
28. 28
    Remove from oven and sprinkle with thyme leaves.
29. 29
    Add onions and celery to skillet; cook, stirring frequently, 5 to 8 minutes or until tender.
30. 30
    Remove from skillet.
31. 31
    Add the shallots and jalapeo and cook over low heat until softened, about 5 minutes.
32. 32
    Transfer beef to a carving board; tent with foil and let stand 10 minutes (internal temperature will rise to 130 for medium-rare).
33. 33
    Bake 12 additional minutes or until vegetables begin to brown, stirring once.
34. 34
    Place onion mixture in a roasting pan; top with roast.
35. 35
    Add onion, mushrooms, and celery to skillet; stir-fry 4 minutes. Stir in soy sauce. Return pork to skillet; stir-fry 1 minute. Stir in cooked pasta and pepper, tossing to coat.
36. 36
    Add the rice and thyme and stir to coat the rice with the flavorings.
37. 37
    Meanwhile, melt butter in same skillet over medium heat.
38. 38
    Add broth to pan. Cover loosely with heavy-duty aluminum foil.
39. 39
    Serve immediately.
40. 40
    Pour in the ham stock and bring to a boil. Reduce the heat to low and simmer, stirring occasionally, until the rice is just tender and the stew is somewhat soupy, about 15 minutes.
41. 41
    Add mushrooms and remaining salt; cook 5 minutes, stirring frequently.
42. 42
    Bake at 325 for 3 1/2 to 4 hours or until a meat thermometer inserted into thickest portion registers 180 to 18
43. 43
    Add the peas, crabmeat, scallion, lemon juice and the reserved ham and simmer for 1 minute to heat through. Season with salt and pepper and serve at once.
44. 44
    Add broth and wine; simmer 8 minutes.
45. 45
    Remove roast from pan; cover with foil, and let stand 20 minutes before slicing.
46. 46
    Make Ahead: The recipe can be prepared through Step 2 and refrigerated for up to 2 days.
47. 47
    Combine cornstarch and water; mix well. Stir into sauce; simmer 2 minutes or until slightly thick.
48. 48
    Pour pan drippings through a wire-mesh strainer into a measuring cup to equal 2 cups, adding additional broth or water, if necessary. Discard solids.
49. 49
    Cut beef crosswise into 16 slices; transfer to serving plates and top with mushroom sauce.
50. 50
    Whisk together 3 Tbsp. flour and 5 Tbsp. cold water in a medium saucepan.
51. 51
    Our expert's wine pick: The beef is perfect with Montevina Terra d'Oro Zinfandel ($1
52. 52
    Whisk in pan drippings. Cook, whisking often, over medium-high heat 6 to 7 minutes or until thickened.
53. 53
    from California. Its spice echoes the peppery thyme flavor. Tip: Most guests drink about 2 glasses of wine, and there are 4 glasses per bottle. So if 8 people are coming, you'll need at least 4 bottles of wine. Get a few extra, just in case. --Andrea Immer Robinson
54. 54
    Serve with pork.
55. 55
    Garnish, if desired.