My mom gets food network magazine, and it is actually pretty good. When I saw this recipe in last months issue, I was all over it. It's pretty simple and would be perfect for a weeknight in a slowcooker, especially cause the noodles I got were pre cooked, so once the pork was done I just shredded it up and poured it over the noodles. The other thing I liked about it is that I can't cook as spicy as I want to at my parents house, so it was nice to have chiles as condiment.
The pork has been cooking all day, but I just added the mushrooms.
Nice noodles from the Asian market.
Just some chiles I put in rice wine vinegar in the morning.
Noodles ready to go.
The pork shredded back in the broth.
Yum! Spicy and delicious. And easy!
Here it is all mixed around.
Asian shredded pork with noodles, adapted from Food Network Magazine.
The recipe called for pork shoulder, and fresh ginger and garlic, but I didn't have any time or way to get to the store, so I used a pork loin from our freezer and ginger and garlic powder. Because of these swaps, it was even extra super easy! I would suggest making it in a slow cooker.
1 box chicken stock
1/2 cup soy sauce(i used a cup but it was too salty)
1/2 cup sesame oil
1/2 cup wine (any)
1/2 cup brown sugar
tablespoon ginger powder
tablespoon garlic powder
a few cloves
some chile flakes
3 lbs pork loin
Put that stuff in the slow cooker and let it go all day. About an hour before eating, add some mushrooms or any veggie you feel like adding. Remove the pork and shred it. Add it back to the broth. Ladle over cooked udon noodles. Garnish with chiles soaked in rice wine vinegar, scallions, and cilantro.