{"id":5932,"date":"2024-03-10T00:24:50","date_gmt":"2024-03-10T00:24:50","guid":{"rendered":"https:\/\/foodfoodeateat.co.uk\/?p=5932"},"modified":"2024-03-12T22:36:22","modified_gmt":"2024-03-12T22:36:22","slug":"lions-head-noodles","status":"publish","type":"post","link":"https:\/\/foodfoodeateat.co.uk\/?p=5932","title":{"rendered":"Lion&#8217;s Head Noodles"},"content":{"rendered":"\n<p>There&#8217;s a more complex Fuchsia Dunlop recipe for these as well that is worth trying, but this was excellent. I also used pork shoulder minced in the processor to get a higher fat content, which was great and no extra time really as all the meatball ingredients needed processing together anyway. Deeply satisfying, brothy, noodly meal. Although I&#8217;d go heavy on the stock as over multiple days the noodles absorb a good deal of it in reheats.<\/p>\n\n\n\n<p>From Noodles by Terry Durack, Pg. 66<\/p>\n","protected":false},"excerpt":{"rendered":"<p>There&#8217;s a more complex Fuchsia Dunlop recipe for these as well that is worth trying, but this was excellent. I also used pork shoulder minced in the processor to get a higher fat content, which was great and no extra time really as all the meatball ingredients needed processing together anyway. Deeply satisfying, brothy, noodly&#8230;<\/p>\n","protected":false},"author":1,"featured_media":5933,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[58,216,374,205,55,269],"class_list":["post-5932","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-blog","tag-bok-choi","tag-chinese","tag-meatballs","tag-noodles","tag-pork","tag-terry-durack"],"_links":{"self":[{"href":"https:\/\/foodfoodeateat.co.uk\/index.php?rest_route=\/wp\/v2\/posts\/5932","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/foodfoodeateat.co.uk\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/foodfoodeateat.co.uk\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/foodfoodeateat.co.uk\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/foodfoodeateat.co.uk\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=5932"}],"version-history":[{"count":4,"href":"https:\/\/foodfoodeateat.co.uk\/index.php?rest_route=\/wp\/v2\/posts\/5932\/revisions"}],"predecessor-version":[{"id":5946,"href":"https:\/\/foodfoodeateat.co.uk\/index.php?rest_route=\/wp\/v2\/posts\/5932\/revisions\/5946"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/foodfoodeateat.co.uk\/index.php?rest_route=\/wp\/v2\/media\/5933"}],"wp:attachment":[{"href":"https:\/\/foodfoodeateat.co.uk\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=5932"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/foodfoodeateat.co.uk\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=5932"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/foodfoodeateat.co.uk\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=5932"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}