Asian Pork with Noodles
Serve slow-cooked Asian-inspired pork with soba noodles; garnish with water chestnuts, chiles, scallions and cilantro.
Prep Time:
Cook Time:
Total Time:
Ingredients:
| 3 pounds | boneless pork shoulder |
| kosher salt and freshly ground pepper | |
| 2 tablespoons | vegetable oil |
| 4 cups | low-sodium chicken broth |
| 1 cup | soy sauce |
| 1/2 cup | dry sherry |
| 1/4 cup | packed dark brown sugar |
| 2 tablespoons | toasted sesame oil |
| 1/2 teaspoon | red pepper flakes |
| 2 | star anise pods |
| 1 | cinnamon stick |
| 5 cloves | garlic, smashed |
| 1 | 2-inch piece ginger, peeled and sliced |
| 6 to 8 | whole dried shiitake mushrooms |
| 1 pound | soba or ramen noodle |
| 1/4 cup | water chestnut, sliced |
| 2 | fresno chile peppers, seeded and thinly sliced |
| 2 | scallions, sliced |
| 1/4 cup | fresh cilantro |
Directions:
Season the pork with salt and pepper. Heat a skillet over medium-high heat with the vegetable oil. Add the pork and brown on all sides, 6 to 8 minutes. Transfer to a plate.
Combine the broth, soy sauce, sherry, sugar, sesame oil, red pepper flakes, star anise and cinnamon stick in a 5-quart slow cooker. Stir to dissolve the sugar, then add the garlic, ginger and mushrooms. Add the pork, cover and program to cook 4 hours on high, then 2 hours on low, or 6 hours total on low.
Transfer the pork to a platter, cover and let rest 15 minutes. Remove the mushrooms from the broth and halve them, then return to the broth.
Meanwhile, bring a large pot of salted water to a boil and cook the noodles as the label directs. Slice the pork. Divide the noodles among bowls and top with some of the broth and mushrooms and a few slices of pork. Garnish with the water chestnuts, chiles, scallions and cilantro.
Photograph by Kana Okada
Source: foodnetwork.com
