- 2.5 pounds pork shoulder roast (or butt)
- 4 cups water
- 2 chicken stock cube
- 1/3 cup low sodium soy sauce
- 1/2 cup rice vinegar
- 1/4 cup fish sauce
- 114 gr (1 small can) thai red curry paste
- 2-inches fresh ginger, cut into four
- 1 tablespoon sambal oelek (chili paste)
- Juice of 1 lime
- 1 tbs Chinese five spice
- 1 tsp black pepper
- 6 cloves garlic
- Caramelized Pork
- 2 tbs sesame oil
- 2 tbs soy sauce
- 2 tbs rice vinegar
- 1/4 cup + 1 tablespoon brown sugar
- 2 cups wild mushrooms (enoki or shiitake)
- 1 (5-ounce) package noodles, prepared according to packing directions
- Chopped carrots, sliced jalapenos, cilantro + green onions, for serving
Shoyu soft-boiled eggs:
- 4 large free-range eggs
- 3 tablespoons soy sauce
- 2 tablespoons dark brown sugar
- 1 tablespoon water
Spicy garlic oil:
- 2 small shallots, finely minced
- 2 cloves of garlic, finely minced
- 1/2 teaspoon sesame seeds
- 1/4 cup vegetable oil
- 5 Thai chilies, small dice
- Add the pork to the bowl of a crockpot. Pour the chicken stock, water, soy sauce, rice vinegar and fish sauce over the pork.
- Add the thai red curry paste, ginger, sambal oelek, juice of 1 lime, Chinese five spice powder, black pepper and garlic. Cover the crockpot and cook on low for 8 hours.
- When the pork is ready, remove it from the crockpot and add the mushrooms. Cover the crockpot and crank the heat up to high. Lightly shred the pork with two forks or your hands.
- Heat a large skillet over medium heat. Add the sesame oil. Once hot, add enough pork to cover just the surface of your skillet, do not over crowd the skillet. Sprinkle a little brown sugar over the pork, add soy sauce and rice vinegar, toss. Allow the pork to caramelize, about 2 minutes. Stir and allow the pork to continue to caramelize, about 3-5 minutes total. Remove the pork from the skillet, repeat with the remaining pork. Keep the pork warm.
- Cook the noodles, according to packing directions. Once the noodles are cooked, stir in only half of the pork. Ladle the soup into bowls. Top with extra caramelized pork and an egg. Add the carrots, jalapeños, green onions and cilantro if desired.
- TO MAKE THE SHOYU SOFT-BOILED EGGS: Gently place the eggs in a small pot and fill it with water until the eggs are covered by it. Add a generous pinch of salt (not listed in the ingredient-list because it’s more of a superstition for easy-peeling than anything…) and bring the water to a bare simmer on medium-high heat, then immediately lower the heat down to low (only enough heat to keep it at a bare simmer/or if you want to be anal, 212ºF/100ºC). The second the water reached the right temperature, set the timer at 4:30 min. Gently move the eggs around a few times during cooking. Once the timer goes off, immediately transfer the eggs into cold water and leave them to cool completely. Combine soy sauce, dark brown sugar and water in a small sauce pot. Warm up the mixture just enough to melt the sugar, then set aside. Peel the eggs then submerge them in the soy sauce-mixture. Turning them occasionally while marinating for 2~3 hours.
- TO MAKE THE GARLIC OIL: Combine minced shallots, minced garlic, sesame seeds, salt and vegetable oil in a small pot and set over low heat. Slowly cook/stir until the garlics are crispy and lightly browned, approx 5~6 min. Turn off the heat and add the Thai chilies. Give the mixture a stir.