Sweet and Sour Rhubarb and Crispy Pork with Noodles (Jamie at Home)


3 lbs boneless pork shoulder, cut into small baseball-sized chunks
1 lb (about 4-5 large stalks) rhubarb, cut into large chunks, about 1"
4 tbsp honey
4 tbsp soy sauce
6-8 garlic cloves, peeled
1-2 fresh red chilies, halved and deseeded
1 heaping tsp Chinese five spice powder
2" piece of fresh ginger, peeled and roughly chopped

about 3-4 cups chicken broth (roughly 1 x 32oz box)

Canola or peanut oil
Salt and pepper

Soba or udon noodles, boiled according to directions on package
A couple of green onions/scallions, thinly sliced
Toasted sesame seeds
Fresh lime wedges

(this recipe can be made in a slow cooker/crock pot as well - I prefer the oven method for this recipe)

Preheat oven to 350F.

In a food processor, add the rhubarb, honey, soy sauce, garlic, chilies, Chinese five spice, and ginger. Blend together until mixture is pretty smooth.

Cut your pork shoulder into small baseball-sized portions or chunks. Season with salt and pepper.

Heat a large dutch oven or baking vessel over high heat; add the meat and the rhubarb marinade and enough chicken broth to slightly cover the meat.  Bring mixture to a simmer, remove from heat, place lid on top (or cover with foil) and place in preheated oven for 2.5-3 hours (or longer) until pork is extremely tender and "shreds" when you fork it.

Remove pork from pan and allow to rest a bit, about 20 minutes. Cut pork into small chunks.

In a saute pan over medium high heat, add 1-2 tbsp of oil and add each smaller pork chunk to the oil to crisp up on each side, about 30 seconds a side. When desired caramelization is reached, remove from pan and set aside.

Serve pork over noodles garnished with some green onions, sesame seeds, and lime wedges with a drizzle of the cooking liquid from the braise.