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UDON BOWL WITH FIVE SPICE PORK

Serves 4-5

Ingredients:

Five Spice Pork

  • Pork Shoulder, 600 grams
  • Five Spice Powder, 1 teaspoon
  • Salt, ½ teaspoon
  • Chicken Broth, 320ml
  • Water, 160ml
  • Soy Sauce, 40ml
  • Minced Garlic, 3 teaspoons
  • Ginger, 10 grams (sliced)

Udon Noodle

  • Chicken Broth, 400ml
  • Water, 400ml
  • Udon, 400 grams (2 packets)
  • White Miso Paste, 1 tablespoon
  • Garlic Powder, 1 teaspoon
  • Salt, ½ teaspoon
  • White Pepper, ½ teaspoon
  • Scallions, to garnish

Equipment: 

  • Sauce Pan, 1

Instructions:

  1. Marinate the pork shoulder with five spice powder and salt. Let it sit aside to continue marinating for 30 minutes. 
  2. In a 3.0L Thermos® Shuttle Chef® inner pot, add in chicken broth, water, soy sauce, minced garlic and marinated pork shoulder. Bring contents to a boil.
  3. Once boiling, close the inner pot with lid and transfer into the Shuttle Chef® outer pot. Let it sit aside to continue cooking for at least 6 hours.
  4. After 6 hours, cut the pork into bite-sized cubes. Set aside to serve with udon noodles.
  5. In a sauce pan, add in chicken broth, water and bring contents to a boil. Once boiling, add in udon noodles and continue cooking for 3 minutes.
  6. After 3 minutes, add in miso paste, garlic powder and pepper. Continue cooking until desired udon texture.
  7. Serve udon on bowl with pork cubes and garnish with scallions. (Tip: Add a few tablespoons of the broth from cooking the pork shoulder to add more flavour.)

 

Notes:

  • This recipe is based on using the Thermos® Shuttle Chef® TCRA-3000. You may adjust the ingredient quantities based on the capacity of the Shuttle Chef®.

 

Photos and recipe courtesy of Thermos Singapore team.