Name: Soba with Slow Cooker Garlic and Ginger Pork
Prep time: P0Y0M0DT0H20M0.000S
Cook time: P0Y0M0DT6H0M0.000S
Total time: P0Y0M0DT6H35M0.000S
Yield: 6 to 8 servings
Cuisine: asian
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; 1/4 cup water chestnuts, sliced; 2 Fresno chile peppers, seeded and thinly sliced; 2 scallions, sliced; 1/4 cup fresh cilantro

Directions

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.
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.
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.
Meanwhile, bring a large pot of salted water to a boil and cook the soba or ramen as the label directs. Drain and rinse under cold water until cool. 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.

Photograph by Kana Okada

This recipe has been updated to more accurately recognize its origin or to add cultural context. It may differ from what was originally published or broadcast.

Courtesy of Food Network Magazine