Pork Shoulder Soup with Noodles
- 3 tablespoons canola oil
- 1 1/2 pounds pork shoulder boneless , cut into 1" pieces
- 8 cloves garlic minced
- 1/2 inch ginger peeled and thinly sliced.
- 3 tablespoons Gochujang red chile bean paste See note
- 20 snow peas
- 3 tablespoons sugar
- 2 tablespoons soy sauce
- 1/4 cup Chinkiang black vinegar or substitute balsamic vinegar
- 3 tablespoons cornstarch mixed with 3 tablespoons water
- Kosher salt to taste
- 12 oz. buckwheat noodles thin
- 3 scallions thinly sliced, for garnish
- Heat oil in a 14" flat-bottomed wok or 6-qt. dutch oven, over medium high heat; add pork and cook, stirring until browned, 8-10 minutes.
- Add garlic, ginger and bean paste: cook, stirring, until fragrant, about 1 minute.
- Add sugar, soy, snow peas and vinegar; cook, stirring until sugar dissolves.
- Add 6 cups water and bring to a boil; reduce heat to medium and cook until pork is very tender, about 2 hours.
- Return to boil, add cornstarch mixture and cook, stirring until slightly thickened, 1-2 minutes. Keep soup warm
- Bring a large pot of salted water to a boil and cook noodles until tender, 3-5 minutes. Drain and divide between 6 large serving bowls. Ladle soup over noodles and garnish with scallions.