Photo: Slow-Cooker Pork With Noodles Recipe
Ingredients
- 3 cups low-sodium chicken broth
- 1/4 cup soy sauce
- 1/4 cup Chinese rice wine or dry sherry
- 3 tablespoons packed light brown sugar
- 4 cloves garlic, smashed
- 1 2-inch piece ginger, peeled and sliced
- 2 pieces star anise
- Kosher salt
- 3 pounds boneless pork shoulder
- 1 head bok choy, roughly chopped
- 3 1/2 ounces dried rice vermicelli noodles
- 1/2 cup chopped fresh cilantro
Directions
Combine the chicken broth, soy sauce, rice wine, brown sugar, garlic, ginger, star anise and 1/2 teaspoon salt in a 5-to-6-quart slow cooker. Add the pork, then cover and cook on low 8 hours.
Add the bok choy to the slow cooker; cover and cook about 20 more minutes.
Add the noodles to the slow cooker, making sure they are submerged. Cover and cook 10 more minutes.
Remove the pork from the slow cooker and shred the meat. Divide the pork, bok choy and noodles among bowls, then ladle in some of the broth. Sprinkle with the cilantro.
Per serving: Calories 718; Fat 26 g (Saturated 9 g); Cholesterol 247 mg; Sodium 1,383 mg; Carbohydrate 38 g; Fiber 3 g; Protein 75 g
Photograph by Antonis Achilleos
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By presson
Gilford, NH
on February 10, 2012
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Great recipe that I'll definitely make again! I followed the recipe exactly, but had to substitute Chinese 5 Spice for the star anise - I also added 2 Hungarian peppers which seemed to add just the right amount of spiciness. I also followed the advice to remove the meat before adding the bok choy in stages, but put the meat back for the last 10 minutes to heat it up again. I also added a bit over 50% more of the broth, which worked out well. All in all, very easy and enjoyable. The flavors diminished a bit, though, when we had as leftovers 2 days later. Plenty of food & broth for 6 servings.
By cjveilleux_12410895
Dallas, 83
on January 23, 2012
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This is incredibly easy AND delicious! A definite keeper recipe.
By kbilbo
Round Rock, TX
on January 16, 2012
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This was very good, but you should definitely triple the broth and halve the amount of meat. I have enough for an army sitting in my fridge from the leftovers; however, it makes very nice pulled pork sandwiches the nest day. I made a mistake and used a rice vinegar instead of the rice wine, but later added some regular white wine and it didn't seem to ruin it. I also did what another poster suggested and removed the meat before cooking the bok choy and noodles; much more room that way!
Read all 13 reviews