Time: 6 hours 35 minutes
Complexity: easily
Servings: 8

Soba noodles (as well as ramen), soy sauce, sesame, and ginger are all widely used in Japanese cuisine, but this slow-cooker pork dish draws inspiration from a wide range of cuisines. Anise and cinnamon are used in Vietnamese, Taiwanese, and Chinese cooking, while sherry originates from Spain, and red pepper flakes are most closely associated with Italian and Italian-American cuisine.

Ingredients:

• 1.3 kg boneless pork shoulder
• 2 tablespoons of vegetable oil
• 4 cups lightly salted chicken broth
• 1 cup soy sauce
• 0.5 tbsp. dry sherry
• 1/4 cup firmly packed dark brown sugar
• 2 tablespoons dark sesame oil
• 0.5 tsp red pepper flakes
• 2 star anise
• 1 cinnamon stick
• 5 crushed garlic cloves
• 5 cm ginger root, peeled and chopped
• 6–8 whole dried shiitake mushrooms
• 450 gr. soba noodles or ramen
• 1/4 cup chopped water chestnuts
• 2 Fresno peppers, seeded and thinly sliced ​​(optional)
• 2 chopped green onions
• 1/4 cup fresh cilantro

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

pork shoulder, pork, shiitake mushrooms, ginger root, water chestnuts, Fresno pepper, sesame oil, sherry, cinnamon, star anise

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Preparation:

Step 1
• Season the pork with salt and pepper. Heat a frying pan over medium-high heat and add oil. Add the pork and cook on all sides for 6–8 minutes. Transfer to a plate.
Step 2
• In a 5-quart slow cooker, combine the broth, soy sauce, sherry, sugar, sesame oil, red pepper flakes, star anise, and cinnamon stick. Stir to dissolve the sugar, then add the garlic, ginger, and mushrooms. Add the pork, cover, and cook for 4 hours on high, then 2 hours on low, or for a total of 6 hours on low.
Step 3
• Transfer the pork to a platter, cover, and let rest for 15 minutes. Remove the mushrooms from the broth and cut them in half, then return them to the broth.
Step 4
• Meanwhile, bring a large pot of salted water to a boil and cook the noodles according to package directions. Slice the pork. Divide the noodles among bowls and top with a little of the mushroom broth and a few slices of pork. Garnish with water chestnuts, chili pepper, green onions, and cilantro.

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