- Most delicious! I’ve been eyeing this recipe for a long time and finally made it–with some changes inspired by other reviewers: I browned the pork in 2 TBLS canola oil and then de-glazed it with the sherry, then adding the soy sauce and the 6 cups of water plus one can of chicken stock, and then the pork, and the aromatics as written.
- After the 2 hours, I cooled and shredded the pork and added quite a bit of water(1-2 cups)to dilute the saltiness to taste. I soaked the glass noodles in water for 5 minutes then added them to the broth for about 5 minutes with the shredded pork, and a large amount of fresh spinach, and finally the herbs. Awesome! It is kind of like a Chinese Pho but it seems richer. Unexpectedly, it tasted great with the St Innocent Oregon Chardonnay that I was drinking.
- YIELD: Makes 4 to 6 servings
- ACTIVE TIME: 20 min
- TOTAL TIME: 2 1/2 hr
INGREDIENTS
- 2 1/2 pounds country-style pork ribs
- 6 cups water
- 2/3 cup soy sauce
- 2/3 cup Chinese Shaoxing wine or medium-dry Sherry
- 1/4 cup packed dark brown sugar
- 1 head garlic, halved crosswise
- 3 (3-inch) cinnamon sticks
- 1 whole star anise
- 5 1/2 ounces bean thread (cellophane) noodles
- Garnish: chopped cilantro; sliced scallions
PREPARATION
- Gently simmer all ingredients except noodles in a 6-quart heavy pot, covered, skimming as needed, until pork is very tender, 1 1/2 to 2 hours.
- Transfer pork to a bowl. Discard bones, spices, and garlic. Coarsely shred meat. Skim fat from broth, then return meat and bring to a simmer. Rinse noodles, then stir into broth and simmer, uncovered, stirring occasionally, until noodles are translucent and tender, about 6 minutes.
