- 4
Ingredients
- 1 tbs vegetable oil, plus additional for drizzling
- 1 1/2 lbs. pork shoulder(boneless loin chops may be used)
- 2 qts chicken broth, divided
- 1 1/2 inch piece ginger root, peeled and thinly sliced
- 4 large cloves garlic, sliced
- salt
- 1/2 lb angel hair pasta
- 1 small red onion, quartered lengthwise and thinly sliced
- 1 lime
- 2 c bean sprouts
- 1/2 c mint leaves, torn
- 1/2 c basil leaves, torn
- 1/2 c cilantro leaves, coarsely chopped
- Sriracha hot sauce, for stirring in
- plum or hoisin sauce for stirring in
Preparation
Step 1
1) bring a pot of water to a boil for pasta. preheat oven to 325.
2) for braised pork: in a Dutch oven over medium high heat, heat 1 tbs of oil, about 1 turn of the pan. sear the pork shoulder on all sides until brown, about 4-5 minutes on each side. remove to plate.
3) pour a quart of chicken broth into the pot and scrape up all the brown bits with a wooden spoon. place the pork shoulder back in the pot, put the lid on and put in the oven for 2 hours, until its tender and falls apart when poked with a fork. remove from oven, take the pork out of the pot and set aside until cool enough to handle. once cool, shred pork with two forks and strain the liquid into a soup pot.
4) add to the soup, the remaining quart of stock and 2 c of water. then add ginger and garlic and reduce heat to simmer.
5) cook pasta a couple of minutes in salted boiling water to al dente then drain, cool and dress with a drizzle of oil to keep noodles from sticking together.
6) turn a small bundle of noodles on a fork and place a bundle each in 4 deep soup bowls. top with smoky pork strips and douse with a squirt of lime. remove ginger and garlic from broth with a spider or slotted spoon. ladle lots of hot, fragrant broth over pork and noodles. add in onions, lime zest, sprouts, herbs and sauces as you like.