Ingredients
- 3 pounds boneless pork shoulder
- kosher salt and pepper
- 2 Tablespoons vegetable oil
- 4 cups chicken broth
- 1 cinnamon stick
- 1 cup soy sauce
- 5 cloves garlic, smashed
- 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 2-inch piece ginger, peeled and sliced
- 6-8 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
Preparation
Step 1
1. Season the pork with slat 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 5 quart slow cooker. Stir to dissolve the sugar, then add the garlic, ginger and mushrooms. Add the pork, cover and 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.
5. Meanwhile, bring a pot of water to a boil and cook the noodles as the label directs. Slice the pork. Divide noodles among bowls and top with some of the broth, mushrooms, and pork. Garnish with chestnuts, chiles, scallion and cilantro.