Ingredients
The following ingredients have 4 Servings
- 1.2 kg boneless pork shoulder
- 2 each cinnamon quills and star anise
- 160 ml (2/3 cup) soy sauce
- 125 ml (½ cup) Chinese cooking wine
- 55 gm (¼ cup firmly packed) brown sugar
- 1 long red chilli, halved lengthways
- 25 gm fresh ginger, sliced thinly
- 6 garlic cloves, bruised
- 150 gm shiitake mushrooms, halved if large
- 150 gm oyster mushrooms, coarsely torn
- 150 gm shimeji mushrooms
- 100 gm enoki mushrooms
- 600 gm baby bok choy, halved or quartered
- To serve: cooked rice noodles
Instruction
- Combine pork, cinnamon, star anise, soy sauce, wine, sugar, chilli, ginger and garlic with 625ml (2½ cups) water in a 4.5-litre (18-cup) slow-cooker. Cook, covered, over low heat for 8 hours.
- Carefully remove pork and stand, covered, for 15 minutes, then slice and set aside. Using a slotted spoon, remove cinnamon, star anise, chilli, ginger and garlic from broth.
- Add mushrooms and bok choy to broth and cook, covered, over high heat for 15 minutes or until mushrooms are tender. Season to taste and serve broth in bowls with mushrooms pork slices, bok choy and rice noodles.
