Slow Cooker Caramelized Pork Udon Soup

中午臨上班前把豬肉放入慢鍋里悶煮七到八小時，晚上回到家傳來陣陣香味。當下嘗到熱乎乎的湯頭立刻帶我進入熟悉的唐人街，極具華人口味的湯頭。一顆半熟蛋和麵的搭配簡直是畫龍點睛，每次都要留到最後快吃完才把它給吞下，是我最愛的環節。


Ingredients
3 lbs pork shoulder roast
4 C reduced sodium chicken broth
1/4 C soy sauce
1/4 C rice vinegar
2 T fish sauc
2 T Thai red curry paste
1 T fresh ginger
1 T Siracha
juice of 1 lemon
1 T Chinese five spice
1 t black pepper
2 T sesame oil
1/4 C brown sugar
2 C sliced baby belle mushrooms
1 pack of Udon noodles
4 soft boiled eggs, for serving
sliced jalapeno, cilantro, green onion, for serving

Directions
Add the pork to slow cooker. Pour the chicken broth, soy sauce, rice vinegar, and fish sauce over the pork. Add the curry paste, ginger, Siracha, juice of 1 lemon, Chinese five spice, black pepper, and brown sugar. Cover the slow cooker and cook on low for 7-8 hours.

Remove the pork from slow cooker and add the mushrooms. Cover the slow cooker and turn the heat up to high. Lightly shred the pork with fork or hands.

Heat a large skillet over medium heat. Add the sesame oil. Once hot, add enough pork to cover just the surface of the skillet, do not over crowd the skillet. Sprinkle a little brown sugar over the pork. Add 2 T soy sauce and 2 T rice vinegar, toss. Allow the pork caramelized for 2 minutes. Stir and allow the pork to continue caramelized for another 3-5 minutes. Remove the pork from skillet. Repeat with the remaining pork.

Cook the Udon noodles according to package directions. Once the noodles are cook, put 1 serving size into a bowl. Ladle the soup into bowl. Top with caramelized pork, egg, jalapeno, cilantro, and green onion.

Enjoy!


Source: Half Baked Harvest