5cm piece of fresh ginger, peeled and finely sliced
2 pieces star anise, or 1 tsp ground anise
2 garlic cloves, thinly sliced
1 cinnamon stick
1 tsp chilli powder
1 tsp celtic sea salt
½ tsp whole black peppercorns
1.5kg boneless pork shoulder roast
1 200g packet 100% buckwheat soba noodles
2 medium bok choy, white and green parts sliced and separated
bean sprouts to serve
Instructions
In the bowl of a slow cooker, combine the stock, aminos/tamari, wine, sugar, onion, garlic, ginger and spices. Add the pork shoulder and cook on a low setting, covered, for 8 hours (or as per slow cooker instructions).
After cooking time has elapsed, remove pork shoulder from slow cooker and shred with two forks. Remove onion, garlic, ginger and spices from broth with a slotted spoon, return the shredded pork to the broth in slow cooker and continue to cook, covered, for 20 minutes.
Cook noodles according to packet directions and add to slow cooker along with white portions of bok choy, covering and cooking for a further 10 minutes. Uncover, stir through green portions of bok choy and divide soup into four bowls. Serve with bean sprouts.
Recipe by @OmNomAlly at https://omnomally.com/2014/10/09/slow-cooker-pork-noodle-soup/