Saturday, March 12, 2011
Asian Pork With Snow Peas, Red Peppers, and Soba Noodles
HERE is the recipe on the Real Simple site.
Oh my, this is GOOD! We had a lot of pork leftover, so I made more sauce and soba noodles then cooked up just a bag of frozen veggies. It was still really good.
Hands-on Time: 10m
Total Time: 8hr 15m
* 1/2 cup low-sodium soy sauce
* 1/2 cup dark brown sugar
* 2 tablespoons rice wine vinegar
* 1 teaspoon toasted sesame oil
* 1 1-inch piece fresh ginger, peeled and sliced
* 1⁄4 to 1⁄2 teaspoon crushed red pepper (1/2 t is SPICY, it was good but strong for most kids!)
* 2 1/2 pounds pork shoulder, trimmed 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
1. In a 4- to 6-quart slow cooker, stir together the soy sauce, sugar, vinegar, oil, ginger, and crushed red pepper. Add the pork and toss to combine. Cover and cook until the pork is tender, on low for 7 to 8 hours or on high for 4 to 5 hours (this will shorten total cooking time).
2. Fifteen minutes before serving, cook the soba noodles according to the package directions, adding the bell peppers and snow peas to the water during the last minute of cooking.
3. Meanwhile, transfer the pork to a medium bowl; set aside. Pour the cooking liquid 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 the peanuts.
For extra flavor, sprinkle the pork with toasted sesame seeds.