Ingredients
- 3 pounds trimmed pork shoulder
- 1 teaspoon Chinese five-spice powder
- 1 teaspoon kosher salt
- 3 cups chicken broth
- 1 cup dark soy sauce
- 1/4 cup packed dark brown sugar
- 2 tablespoons toasted sesame oil
- 1/2 teaspoon crushed red pepper
- 4 scallions, cut into 2-inch pieces
- 1 garlic head, halved
- 1 (2-inch) knob unpeeled fresh ginger, thinly sliced
- 8 dried shiitake mushrooms, optional
- Hot cooked Chinese egg noodles, for serving
Directions
Rub the pork all over with the five-spice powder and salt. Add the chicken broth, soy sauce, brown sugar, sesame oil, and red pepper to the slow cooker. Stir to dissolve the sugar. Add the scallions, garlic, ginger, the mushrooms, if using, and the meat, turning it a few times to coat. Cover the cooker, set it on HIGH, and cook for 4 hours. Set the cooker on LOW and cook until the meat is very tender, at least another 2 hours (6 hours total).
Transfer the pork to a platter, cover lightly, and let rest 15 minutes. Meanwhile, pour the cooking liquid into a measuring cup and skim off and discard the vegetables and fat that rise to the surface. Slice the meat and serve warm or at room temperature with noodles and the sauce on the side.
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By sfphotographer
San Francisco, CA
on March 11, 2013
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This turned out to be an excellent recipe. I doubled the amount of pork shank (6 pound shank, and multiplied by 1.5 x the chicken stock and soy sauce.
I very much read that many people thought there was too much sauce. What I did was to use vermicelli (glass noodles--I used 12 ounces of dried vermicelli, and they absorbed most of the sauce, and of course, the noodles tasted delicious.
I also used a bit less than 1/4 cup of brown sugar, as I didn't want the flavor to be so obviously sweetened, as the dark soy sauce already has molasses in it.
Left out the 5 spice powder (the stuff from my pantry was too old, and it was just fine.
Next time, I might add some star anise just to give it a little bit more complexity and flavor.
I cooked on high for 8 hours, with the last hour, I put in the vermicelli and bok choy.
Overall, a definite keeper, and ridiculously easy (15 to 20 minutes of prep.
By Kobra99
Altadena, CA
on March 09, 2013
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Nothing short of fantastic...
By nanctate_9765036
Aloha, OR
on January 13, 2013
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This was fantastic just as is. Loved it with the Chinese noodles. As prior reviews say, there is a lot of sauce/broth left over. I made dipping sandwich's with fresh french sub bread (from my local Thai store left over meat and some of the left over broth (as in a french dip and was absolutely delicious this way also. Highly recommend this recipe. Will definitely make again.
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