A magnificent Asian taste and aroma give this dish a set. spices in the composition of the broth. Soy sauce, sesame oil, sherry, cinnamon and ginger not only make broth a rich base for future dishes with noodles, but also help the meat to stew well, stay juicy and tender. Sauté a piece of pork and lay on a few hours in a slow cooker along with shiitake mushrooms that also give the dish its unique touch, broth and with seasonings. And in the evening you will have a fragrant and tasty dinner, to just boil the noodles. Share with friends: 
Time: 6 hours 35 minutes Difficulty: easy Servings: 6 – 8 In the recipes volumetric containers are used in volume: 1 cup (tbsp.) – 240 ml. 3/4 cups (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (Art.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 1.3 kg boneless pork shoulder
- 2 tbsp. l vegetable oil
- 4 tbsp. lightly salted chicken stock
- 1 tbsp. soy sauce
- 0.5 tbsp. dry sherry
- 1/4 Art. brown sugar
- 2 tbsp. l dark sesame oil
- 0.5 tsp red pepper flakes
- 2 stars star anise
- 1 cinnamon stick
- 5 cloves of garlic, crushed
- 5 cm ginger root, peeled and chopped
- 6 to 8 whole dried shiitake mushrooms
- 450 gr soba or ramen noodles
- 1/4 Art. sliced water chestnuts
- 2 fresno peppers, peeled and thinly sliced
- 2 chopped green onions
- 1/4 Art. fresh cilantro
Recipes with similar ingredients: pork, noodles, shiitake mushrooms, ginger root, water chestnuts, chili peppers, green onions, cilantro, sherry, star anise, cinnamon
Recipe preparation:
- Salt and pepper the pork. Heat the pan for moderate high heat, pouring vegetable oil. Add the pork and sauté from all sides for 6-8 minutes. Put the meat on a plate.
- In a five-liter slow-cooker, mix the broth, soy sauce, sherry, sugar, sesame oil, red pepper flakes, star anise and cinnamon stick. Stir to dissolve the sugar, then add garlic, ginger and mushrooms. Add the pork, cover and program the quenching for 4 hours at high temperature, then 2 hours – at low, or 6 hours at low temperature.
- Transfer the pork to a dish, cover and leave for 15 minutes. Remove the mushrooms from the broth and cut them in half, then return to the broth.
- Meanwhile, bring a large pot of salted water to boil and cook the noodles as recommended on packaging. Chop the pork.
- Arrange noodles in portioned bowls, pour a little on top stock, lay mushrooms and a few slices of pork. Sprinkle nuts, chili peppers, green onions and cilantro.
