Asian Pork with Noodles (Food Network Kitchens) |
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Prep Time: 20 Minutes Cook Time: 360 Minutes |
Ready In: 380 Minutes Servings: 6 |
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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 noodles |
1/4 cup water chestnuts, sliced |
2 fresno chile peppers, seeded and thinly sliced |
2 scallions, sliced |
1/4 cup fresh cilantro |
Directions:
1. 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.
2. 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.
3. 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.
4. 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.
5. Photograph by Kana Okada
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