This recipe was inspired by a Trader Joe’s purchase of fully-cooked Korean-inspired spicy pork shoulder. I don’t usually buy their prepared food — mainly, because although I hear it’s good, I enjoy the cooking process. However, this item intrigued me, it was priced right, and I decided to take a chance. It was very well-seasoned and tender — so, once bought and tried, I bought it a second time and made this noodle bowl.
The depth of flavor in this dish belies the quick and easy preparation.
The two main flavor components were the TJ product and 2 quarts of chicken broth.
While the meat was defrosting in a 425 degree oven, I set about prepping other ingredients. Once the meat was ready, I put a flame under the broth and vegetables while I fork-shredded the meat. I then added it to the pot with all the sauce and simmered for about 10 minutes. See recipe below — and be sure to add the finishing touches!
- TJ's Korean Inspired Spicy Pork Shoulder
- 2 quarts chicken broth
- 4 baby bok choy, sliced vertically
- a pint of mushrooms quarter
- a couple of scallions sliced on diagnal
- 2 cloves of garlic minced
- 1 can water chestnuts
- 1 star anise
- ¾ lb. vermicelli noodles
- Follow directions for heating/defrosting meat.
- Add ingredients, prepped as noted to large pot.
- Bring to a boil, lower heat and simmer about 10 minutes.
- Shred pork and fold into pot along with all the pan juices.
- Cook vermicelli or Asian noodles separately.
- Combine before serving and add 'finishing touches'.
(2) Finishing Touch:
Add torn basil for freshness and some sliced almonds or crispy rice noodles for crunch.