While the rest of the globe “officially” celebrate V-J Day on August 14 or 15 (that whole date-line thing), Americans don’t. Everywhere else, the day the Japanese announced their intention to surrender marked the end of the War in the Pacific.
The American Government waited until a formal surrender was signed to kick up its heels. That didn’t happen until September 2, 1945. I don’t know if we waited because we were skeptical or felt a surrender needed a signed document to be official. Regardless, the government remained reserved. As for Americans themselves, the impromptu celebrations broke out everywhere when the announcement was made of the surrender. People took to the streets around the world in joyous revelry.
And there was a lot of kissing going on.
No other event in modern history had the same impact as World War II. Young people everywhere enlisted in record numbers and marched off to war. And on the home front women stepped in, taking jobs outside the home to support the war effort. Families proudly made sacrifices. The war was so much a part of every aspect of life – especially in the Movie and Entertainment Industry. And it wasn’t just in film, some big names enlisted, others rallied to support the war efforts, volunteered in canteen lines and bond drives.
Wither or not you agree with war (and who is really in favor of war), there is much to be said about people who put country first, who have a sense of duty beyond themselves. And of a country united. All reasons to celebrate the Unofficial V-J Day and what it meant to so many.
Asian Slow-Cooker Pork Ramen
2 lb boneless Pork Shoulder
8 oz Cremini Mushrooms
1 large bunch Green Onions, divided
2 tablespoons Gingerroot, divided
6 Garlic Cloves
2 Jalapeño Chiles, garnish
2 tablespoons Vegetable Oil, divided
Salt to taste
8 cups (64 oz) Chicken Stock
3 tablespoons Soy Sauce
3 (3 oz) packages Instant Ramen Noodle Soup Mix
Fresh Cilantro garnish
Trim excess fat from the pork, cut trimmed pork into 6 equal sections, set aside. Clean and slice mushrooms, set aside. Slice green onions, separate white bulbs from green tops. Set aside bulbs, cover and refrigerate green parts until ready to use. Peel and finely chop gingerroot. Cover and refrigerate 1 tablespoon of the ginger for later, set aside remaining tablespoon. Peel and finely mince garlic, set aside. Stem Jalapeño Chiles, slice and set aside.
In 5-quart Dutch oven, heat 1 tablespoon of the oil over medium-high heat until hot. Add half the pork; cook 4 to 5 minutes, without moving, until browned and easily releases from the bottom. Turn and continue cooking about 3 minutes longer or until browned. Transfer pork to 5- to 6-quart slow cooker; repeat with remaining pork.
Reduce heat to medium; add remaining 1 tablespoon oil to Dutch oven. Add mushrooms, green onion whites and salt to Dutch oven. Cook 5 to 7 minutes, stirring frequently, until mushrooms release juices and turn brown. Stir in 1 tablespoon of the gingerroot and the garlic; cook 30 seconds.
Slowly add stock, stirring and scraping to remove any brown bits from bottom. Transfer stock mixture to slow cooker with pork. Cover; cook on Low heat setting 8 hours or until pork is tender.
Transfer pork to cutting board. With sharp knife, cut pork into bite-size chunks, removing and discarding any remaining fat. Using spoon, skim off and discard any fat from surface of stock. Return pork to slow cooker. Stir in soy sauce and remaining tablespoon gingerroot. Cover; simmer at least 15 minutes or until heated through.
Discard seasoning packages from noodles. Cook ramen noodles alone directed on package; drain. To serve, divide noodles evenly among individual bowls. Ladle broth and pork over noodles, dividing evenly. Serve with reserved green onion tops; garnish each bowl with Jalapeño Chiles and a little cilantro, if desired. Serve and ejnoy.