Zumin!

What would happen if you made saimin using zucchini noodles?  Zumin!

Today we made the most delicious soup stock and made Zumin.

Yummy Zumin

Drippings from 2 Rotisserie Belly Roasts; make sure it is the one using the El Gaucho Seasoning
1 T&T Pork Chop (Trim T&T pork chop and save trimmings to render for the fat to sauté celery, carrots and onion mixture.  Cut pork chop into bite sized pieces.)
small handfuls of the following herbs
     Italian parsley chopped
     oregano leaves only
     thyme leaves only
2 oz diced celery (ready made from Zupan)
2 oz diced onions, garlic and shallots (ready made from Zupan)
1 medium carrot diced
1 large baking potato diced
1 large zucchini spiral cut to form zudles or zucchini noodles (see Padermo Spiral Vegetable Slicer article)

In a dutch oven, render pork fat.
Sauté celery, onion mixture and carrots until the onions are almost translucent.  Temporarily remove from pan.
Add pork chop and sauté until almost done.
Return celery, carrots, onion mixture back into pan, stir.
Add the drippings, cover and heat to boil.
Add the parsley, oregano, and thyme.
Add the diced potato.  Cover, cook on high simmer for about 15 minutes or until potato is done.
Add the spiral cut zudles, cover and cook for 2 minutes.
SERVE!