Slow Cooker Asian Pork with Snow Peas, Red Peppers and Soba Noodles

Serves 6.

Ingredients

  • 1/2 cup low-sodium soy sauce
  • 1/2 cup dark brown sugar
  • 2 tablespoons rice vinegar
  • 1 teaspoon toasted sesame oil
  • 1 1-inch piece fresh ginger, peeled and sliced
  • 1/4 to 1/2 teaspoon crushed red pepper flakes
  • 2 1/2 pounds pork shoulder, trimmed of fat and cut into 2-inch pieces
  • 12 ounces soba noodles
  • 2 red bell peppers, thinly sliced
  • 1/2 pound snow peas, trimmed
  • chopped roasted peanuts, for serving

Instructions

In a 4 to 6 quart slow cooker, stir together the soy sauce, sugar, vinegar, oil, ginger, and crush red pepper flakes.  Add the pork and toss to coat.  Cover and cook until the pork is tender, 7 to 8 hours on low or 4 to 5 hours on high.

About 15 minutes before serving, cook the soba noodles according to the package directions.  Add the bell peppers and sno peas to the noodle water during the last minute, or so, of cooking.

Meanwhile, transfer the pork to a medium bowl.  Pour the cooking liquid from the slow cooker into a large skillet and boil until slightly thickened, 4 to 5 minutes.  Add the pork and toss to combine.  Serve the pork over the noodles and vegetables.  Sprinkle with peanuts to garnish.

2 Comments Add yours

  1. Sue Stone (Bayhill) says:

    Wow…this was so delicious! I love recipes that you can quickly assemble and forget. This goes together quickly in the slow cooker with minimal work to complete the recipe. I made just a couple of small changes to suit our tastes. I added 1 cup of sliced mushrooms to the noodle water with the other vegetables. Also, I added a slurry of cornstarch and water to the cooking liquid to thicken it further, and I combined all the ingredients together instead of serving the pork over the vegetables and noodles. Thank you for sharing this yummy recipe…it is definitely a keeper! Made for 2015 Culinary Quest – Japan (Munching Minions)

    Like

  2. Kathy D. says:

    Excellent!!! This is the second recipe from the Culinary Quest to make my Best of 2016 cookbook. The flavor is excellent, and we absolutely loved the noodles with veggies. I halved the recipe but should have kept the sauce ingredients the same. I didn’t have any extra sauce to put in a pan and reduce – but it was enough to coat the pork. I put the noodles and veggies into a big bowl and then put the pork on top and mixed it all together. This recipe is now a favorite for my son. Thank you!

    Like

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