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Week of 2/15/21

Slow Cooker (or not) Hoisin Pork Noodle Bowls
with sauteed bok choy

Active: 35 Total: 575
Original GF Paleo Vegetarian
Slow Cooker (or not) Hoisin Pork Noodle Bowls
Savory and slightly sweet, the Hoisin sauce adds big flavor to these Asian-inspired noodle bowls. These noodle bowls were also featured in 2018.
Cooking methods: This recipe includes instructions for using the Instant Pot, Slow Cooker, or stovetop. Select your preferred method.
Tags
Dependent Meal Pairs
Proteins
Pork, non-ground
Cuisines
Asian - Chinese
Save recipe
99

Ingredients

Metric
Servings:
4
Hoisin Pork (for 2 nights):
  • Ketchup - 3 Tbsp
  • Hoisin sauce - 3 Tbsp
  • Soy sauce, low-sodium - 2 tsp
  • Chili garlic sauce - 2 tsp
  • Vinegar, rice - 1 tsp
  • Pork, boneless shoulder roast (enough for 2 nights) - 2 1/2 lbs (also called 'pork butt')
  • Coriander, ground - 1 tsp
  • Salt - 1 tsp
  • Garlic powder - 1 tsp
  • Black pepper - 1/2 tsp
  • Stock, any type - 3/4 cup
Pork Noodle Bowls:
  • Shallots - 2 cloves , diced
  • Noodles, ramen - 6 oz (sub spaghetti or linguini)
  • Bok choy, baby - 8 oz , chopped, leaves and stems separate (sub regular bok choy or cabbage)
  • Limes - 1 , wedges
  • Oil, cooking - 1 Tbsp
  • Toasted sesame oil - 2 tsp
  • Slow Cooker Hoisin Pork (ingredients listed separately) - ~3 cups
  • Sesame seeds, white - 1 tsp
  • Hot sauce (opt) - for serving

Choose Cooking Method

Prep

  1. Shallots - Dlice shallots. (Can be done up to 5 days ahead)
  2. Make sauce - Combine ketchup, Hoisin sauce, soy sauce, chili garlic sauce, and vinegar. (Can be done up to 5 days ahead)
  3. Noodles - Cook noodles according to package directions. If prepping ahead, toss noodles with some oil to prevent sticking. (Can be done up to 2 days ahead)
  4. Slow cook pork - (This makes enough for 2 nights.) Place pork into the bowl of a slow cooker. Rub top and sides with ground coriander, salt, garlic powder, and black pepper. Add stock. Cook pork on low for 9 to 10 hours or high for 5 to 6 hours (Can be done 1 day ahead)
  5. Bok choy / Limes - Prep as directed. (Can be done up to 2 days ahead)

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Make

  1. When pork is done cooking, transfer to a cutting board. Use a fork and knife or tongs to shred meat. Drain cooking liquid out of slow cooker (save it for another purpose - it is super flavorful and makes a great stock for soup). Return shredded pork to slow cooker and fold in sauce. If it seems dry, you can add a bit of the cooking liquid back in. Toss to combine. Leave meat in the bowl of the slow cooker on the warm setting.
  2. Heat a wok or large skillet with cooking oil over medium heat. Add shallots and bok choy stems and saute until tender. Add bok choy leaves with some salt and saute for 1 minute more. Add noodles and toasted sesame oil to pan and toss everything together until noodles are warmed through.
  3. Divide noodles between bowls. Top with pork and sauce (reserve half the pork and sauce for Wednesday).
  4. Finish noodle bowls with sesame seeds sprinkled on top and serve with lime wedges for squeezing over top. Add some hot sauce if you’d like. Enjoy!

Prep

  1. Shallots - Dlice shallots. (Can be done up to 5 days ahead)
  2. Make sauce - Combine ketchup, Hoisin sauce, soy sauce, chili garlic sauce, and vinegar. (Can be done up to 5 days ahead)
  3. Noodles - Cook noodles according to package directions. If prepping ahead, toss noodles with some oil to prevent sticking. (Can be done up to 2 days ahead)
  4. Bok choy / Limes - Prep as directed. (Can be done up to 2 days ahead)

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Make

  1. Heat oven to 300F / 149C.
  2. Heat some oil in an oven-safe Dutch oven over medium heat. Add pork and sear on both sides until golden brown, seasoning generously with some salt and pepper as it cooks. This should take 5 to 6 minutes per side.
  3. Pour stock around pork and cover with a lid. Transfer to heated oven. Roast, covered, until meat is very tender and falling apart, 2 ½ to 3 hours.
  4. When pork is done cooking, transfer to a cutting board. Use a fork and knife or tongs to shred meat. Drain cooking liquid out of Dutch oven (save it for another purpose - it is super flavorful and makes a great stock for soup). Return shredded pork to Dutch oven and fold in sauce. If it seems dry, you can add a bit of the cooking liquid back in. Toss to combine. Leave meat in the Dutch oven with the lid on to keep it warm.
  5. Heat a wok or large skillet with cooking oil over medium heat. Add shallots and bok choy stems and saute until tender. Add bok choy leaves with some salt and saute for 1 minute more. Add noodles and toasted sesame oil to pan and toss everything together until noodles are warmed through.
  6. Divide noodles between bowls. Top with pork and sauce (reserve half the pork and sauce for Wednesday).
  7. Finish noodle bowls with sesame seeds sprinkled on top and serve with lime wedges for squeezing over top. Add some hot sauce if you’d like. Enjoy!

Prep

  1. Shallots - Dlice shallots. (Can be done up to 5 days ahead)
  2. Make sauce - Combine ketchup, Hoisin sauce, soy sauce, chili garlic sauce, and vinegar. (Can be done up to 5 days ahead)
  3. Noodles - Cook noodles according to package directions. If prepping ahead, toss noodles with some oil to prevent sticking. (Can be done up to 2 days ahead)
  4. Bok choy / Limes - Prep as directed. (Can be done up to 2 days ahead)

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Make

  1. (This makes enough pork for 2 nights.) Place pork into the bowl of an Instant Pot. Rub top and sides with ground coriander, salt, garlic powder, and black pepper. Add stock, lifting the meat to insure some liquid is underneath.
  2. Close and lock the lid. Set the pressure valve to 'Sealing'. Cook on manual / high pressure for 60 minutes. Let pressure release naturally for 15 minutes and then manually release any remaining pressure.
  3. When pork is done cooking, transfer to a cutting board. Use a fork and knife or tongs to shred meat. Drain cooking liquid out of Instant Pot (save it for another purpose - it is super flavorful and makes a great stock for soup). Return shredded pork to Instant Pot and fold in sauce. If it seems dry, you can add a bit of the cooking liquid back in. Toss to combine. Leave meat in the bowl of the Instant Pot on the warm setting.
  4. Heat a wok or large skillet with cooking oil over medium heat. Add shallots and bok choy stems and saute until tender. Add bok choy leaves with some salt and saute for 1 minute more. Add noodles and toasted sesame oil to pan and toss everything together until noodles are warmed through.
  5. Divide noodles between bowls. Top with pork and sauce (reserve half the pork and sauce for Wednesday).
  6. Finish noodle bowls with sesame seeds sprinkled on top and serve with lime wedges for squeezing over top. Add some hot sauce if you’d like. Enjoy!

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