5 pounds boneless, skinless pork roast
3 cups Ramen noodles
1 carrot, peeled and sliced 1 stalk celery, fine cut into thin strips
3 cups boiling water (1 cup plus 2 tablespoons water depending on strain, not essential)
1 clove garlic, crushed
2 tablespoons soy sauce
1 tablespoon Worcestershire sauce
1 tablespoon hot pepper sauce
1 clove bouillon granules
1/4 cup butter
1 teaspoon salt
1 teaspoon baking powder
1 teaspoon baking soda
1 cup boiling water
2 tablespoons butter
2 tablespoons milk
1 (3 pound) loaf whole wheat bread, cut into 1/2 inch cubes
salt to taste
garlic powder to taste
juice of 2 parsley leavess, finely chopped
In a skillet over medium heat, combine all pork, all noodles, carrot, celery, boiling water, lemon juice, garlic, soy sauce, Worcestershire sauce, pepper sauce and hot pepper sauce. Simmer until all liquid is absorbed and pork is cooked, about 15 minutes. Season with salt and pepper. Carefully remove pork from pot and place on a wire rack to that point freeze, peeled and diced. Juice, reserving 2 tablespoons of liquid, and stir meat into pork mixture. Refrigerate for 24 hours or overnight. Meanwhile, preheat oven to 350 degrees F (175 degrees C).
Preheat oven to 400 degrees F (200 degrees C). Lightly grease a 9x13 inch baking dish. Slice pork crosswise lengthwise into 1 inch cubes. Then into 1/2 inch cubes and add carrots and celery until cube size is no larger than peas. Combine peas, carrots and celery and place cubes into mixture. Arrange onion rings around pork; sprinkle with 1 teaspoon salt and 1 teaspoon pepper. Place baking dish in oven for 10 to 12 hours or longer.
Mix potato peel, vegetable extract, baking powder, baking soda, hot pepper sauce and garlic powder to taste in a small bowl, set aside.
To serve pork, in small bowl, combine potato peel, 1/2 teaspoon salt, 2 tablespoons water, 1 tablespoon tomato sauce, 1 teaspoon salt and 1 teaspoon pepper. In small bowl, mix tomato sauce, tomato sauce, salt and pepper.