Asian Pork with Noodles

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So delicious! Can't wait to make it again!

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This is a great recipe for a large group of people, or if you're a lover of week-long leftovers. It's so easy to just throw the pork and ingredients into the slow cooker and come home to the aroma. We even tried it with pork butt, pork leg, even ribs! Really, it's the combination of soy sauce, sesame oil, cinnamon, and chicken stock that does the trick. Highly recommended,

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The pork turned out amazing--tender and flavorful. The rest needed help. The cinnamon took over the broth which was already too concentrated and needed to be watered down before serving. Also, I would want to refrigerate the broth before serving so I could skim off the excess fat. Overall, just okay. I'll keep looking for a better asian soup recipe.

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Would definitely use low-sodium soy sauce, and even then I would reduce the amount if I were ever to make this again. Even with the low-sodium soy sauce and low-sodium broth, this dish was simply too salty for 3 out of the 4 members of our family. The 4th person, however loved it.

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I invited Japanese friends and they could not believe that this was not a recipe from a cookbook from some asian country. The pork was so tender and flavored perfectly but the soup was a bit salty. Regardless, I mujst give a 5 star for this because it was that good. I can't wait for the day my parents come to visit from Japan to have this dish. I know they will be super impressed!

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I made this for the first time and followed the directions exactlly. It turned out great. I mixed all the ingredients except the pork together the night before to cut down on prep time in the morning before work. The trip to the speciallty market for th soba noodles was worth it. They added a lot of flavor and texture that regular pasta doesn't have.

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I've never reviewed anything, but felt this recipe was so good, I had to say something. Some of the ingredients are not ones you may have laying around, i.e. anise, but it is worth buying just for this recipe. I made it for New Year's Eve dinner because I had to work that day and needing something easy. I don't think there is anything I would change, except double or triple the mushroom portion. I've used the leftover pork for wraps and it's even better the next day. The only mistake I made was a little too much pepper on the pork before searing. It gave it a bit of a gritty taste in the end.

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I've made this three times and each time it seems to get better and better. I did substitute garlic powder for crushed garlic and ground cinnamon the first time with excellent results.

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this was a snap to prepare, and the pork came out super tender. I would recommend using both low-sodium broth and low-sodium soy sauce as it was a little salty for my taste. My husband loved it though, and he is SUPER picky (like beyond reason picky.