Asian Pork with Noodles

Total Time:
6 hr 35 min
20 min
15 min
6 hr

6 to 8 servings

  • 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 noodles
  • 1/4 cup water chestnuts, sliced
  • 2 Fresno chile peppers, seeded and thinly sliced
  • 2 scallions, sliced
  • 1/4 cup fresh cilantro
  • 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 noodles as the label directs. 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

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