Equipment
- crockpot
- Cutting Board
- Knife
- pot w/ lid
- strainer
Adjust Servings
Ingredients
- 1 pork shoulder
- 1 Pk vermicelli rice noodles
- 1 head butter lettuce chopped, washed and dried
- 1 bunch cilantro de-stemmed, washed and dried
- 1 bunch mint de-stemmed, washed and dried
- 2 large carrots peeled, and cut into matchsticks
- 4 cloves garlic minced
- 1 head broccoli chopped
- 3 tsp sesame oil
- 1 Tbsp olive oil
- 1/4 cup black Chinese vinegar
- 1/4 cup rice wine vinegar
- 1/4 cup soy sauce
- 1/4 cup brown sugar
- 2 Tbsp oyster sauce
- 2 Tbsp hozin sauce
- 1 Tbsp sombal chili garlic paste
- 1 Pk onion soup mix
- 1 Tbsp garlic powder
- 1 tsp black pepper
- 1 lime juiced
- 1/2 cup beef broth
Optional Ingredients
- peanuts chopped
- chili garlic crunch oil
- limes wedges
Instructions
- In the crock pot add pork, sesame oil, black Chinese vinegar, rice wine vinegar, soy sauce, brown sugar, oyster sauce, hozin sauce, sombal, onion soup mix, garlic powder, black pepper, lime juice. Cook on low for 5-6 hours until falls apart and sauce has slightly thickened.
- In a skillet heat a blend of 1 tsp sesame oil and olive oil, saute the carrots for 3 minutes then add broccoli and cook until broccoli is semi soft and has a nice colour to it.
- In a pot boil water and add noodles. Cook for three minutes then strain and run under cold water.
- On a single serving plate later, lettuce, noodles, veggies, cilantro, mint, then meat and some of the meat sauce. Serve with peanuts, chili garlic crunch oil, limes and enjoy.
