Do you find it easier to get dinner prep done in the morning or even the night before? Are you a fan of the old crock pot, but running out of juicy ideas to fill it with?
Well, this baby is going to last you two nights (yep!), is seriously delicious, and makes for a refreshing change. You might need to visit the shops to make sure you've got all the ingredients, and once you do check out this recipe below.
Ingredients
• Good Looking shoulder of pork (about 1.5-2kg)
• 3 tbsp Chinese Five Spice Powder
• 2 tbsp grated ginger
• 2 tbsp mashed Garlic
• 1/4 cup Hoisin Sauce
• 2 tbsp Raw Honey
• 2 tbsp Rice Wine Vinegar or White Wine (depends if you have a bottle open)
• 3 tbsp Soy Sauce
• enough chicken stock/bone broth to cover the shoulder
• lots of coriander
• lots of shallots
• 4 rounds of Egg Noodle
Method
• Chop pork into quarters and season with the chinese 5 spice and some salt and pepper, give it a good rub and place in the slow cooker on low
• Combine together in a bowl the ginger, garlic, hoisin, honey, rice wine vinegar and soy sauce
• Pour the mixture on the pork and make sure pork is coated nicely with the mixture
• Pour bone broth over the pork
• After 4 hours (if possible if you're home) turn the pork
• Just before serving, cook the egg noodle rounds for 3 minutes in boiling water, drain and rinse and place evenly in serving bowls
• After 8 hours (or when you're ready to serve) pull the pork apart in the pot and place evenly in the serving bowls with the noodles. Save some pork for the next night though!
• Ladle plenty of broth into the bowls and fill her up. Garnish with shallots, coriander, fried onions (if you like them) and I like a hit of chilli on top too
For the next night, make a pork bowl with some cauliflower rice or brown rice, and serve the pork hot with some asian greens, and garnish with shallot, coriander and a bit of chilli.
