Asian Pork with Noodles
Serve slow-cooked Asian-inspired pork with soba noodles; garnish with water chestnuts, chiles, scallions and cilantro.
|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|
|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|
|1/4 cup||fresh cilantro|
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