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:
- Marinate the pork shoulder with five spice powder and salt. Let it sit aside to continue marinating for 30 minutes.
- 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.
- 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.
- After 6 hours, cut the pork into bite-sized cubes. Set aside to serve with udon noodles.
- 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.
- After 3 minutes, add in miso paste, garlic powder and pepper. Continue cooking until desired udon texture.
- 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.