Slow-Cooker Pork With Noodles
This is based on a Food Network recipe. It made a FANTSTIC pho-type meal. It’s a long prep time because of the slow cooking, which we did in a crock pot, but it was well worth the wait and made a good amount of left-overs. We used wide pho noodles for our recipe.
We also finished the rim of our bowl with Don’s Hot Sauce, which REALLY brought the meal together. Usually with pho we like a chili-garlic sauce, but Don’s citrus hot sauce worked perfect.
Ingredients:
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 (Boston Butt)
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
Recipe courtesy of Food Network Magazine