Feb 04 2015
We had Pad Thai last night and some more Asian flavor tonight for supper. I found this recipe at Food Network and it looked good. I wanted to do something in the Crockpot and this would be a change from the usual pork. I had to adapt it since I could not find some of the ingredients and I don’t care for ginger or anise so I omitted them.
I had a 3 pound boneless pork shoulder roast and got it in the pot at 8:00 AM for 8 hours on low. At 4:00 I took the roast out and let cool; then shredded, cut up and back in the pot. It was fall apart tender. I turned the Crockpot on high.
Since I was using pasta instead of rice noodles I figured they needed to be in the pot sooner and I par boiled them for 5 minutes. I got them in the pot about 5:15. I then cut up a half head of Napa cabbage and in the pot. I served it at 6:00 along with some crusty bread and butter.
The wife and I both liked it, she ate it as is, I had some dried chives and a few French fried onions on top of mine. After tasting I needed some heat in it so added 5 or 6 shakes of Cholula hot sauce. Next time I will add at least 1 tsp. of dried pepper flakes when cooking. I think my topping of choice would be some sliced green onions.
For the broth, chicken broth not shown
Smokin Don
Recipe:
Crockpot Asian pork and noodles
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
Red pepper flakes to taste (optional)
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.
Note: I had to change some, could not find Bok Choy so I used Napa cabbage. I used rice wine vinegar instead of wine and added 1 Tbs. of Mirin. I did not use ginger or anise. I could not buy rice noodles so I used pasta. For toppings I used some dried chives and some French fried onions. It needed some heat so I added some hot sauce at the table. Next time I will add a tsp. of red pepper flakes.
