Aromatic Pork and Noodle Soup
Author: April | Food n' Focus
  • 1 medium onion, peeled, halved through root end
  • 4 chiles de ├írbol or ½ teaspoons crushed red pepper flakes
  • 5 garlic cloves, crushed
  • 2 cinnamon sticks
  • 3 star anise pods
  • 1 3" ginger piece, cut into large chunks
  • 8 cups homemade chicken stock
  • 2 tablespoons vegetable oil
  • 3 pounds bone-in pork shoulder, bone removed, cut in large pieces
  • Kosher salt and freshly ground black pepper
  • 8 ounces thin rice stick noodles
  • Mung bean sprouts, fresh cilantro leaves with tender stems, thinly sliced scallions, chopped unsalted, roasted peanuts, and lime wedges (for serving)
  1. Heat a dry large cast-iron skillet over medium-high heat. Cook onion, cut side down, until lightly charred, about 5 minutes; transfer to a plate.
  2. Add 2 chiles, 2 garlic cloves, 1 cinnamon stick, and 2 star anise pieces to skillet and cook, stirring, until fragrant, about 1 minute. Transfer to a large saucepan and add onion, half of the ginger ginger, and stock; bring to a boil. Reduce heat and simmer until broth is flavorful.
  3. Prepare the pork by cutting 3 slits in the top and insert the remaining garlic cloves. Season the pork with salt and pepper. Heat the Instant Pot on the saute setting and add in the vegetable oil. Sear the pork on both sides. Turn the Instant Pot to manual-high pressure then add in the remaining star anise, cinnamon stick, ginger and chiles de ├írbol along with ½ cup of water. Close the Instant Pot and set for 40 minutes. Allow the pork to cook, release the steam and then remove the pork from the pot to shred.
  4. To prepare the soup bowl, soak the noodles in a bowl of warm water for 2-3 minutes to soften. Divide the noodles between 4 bowls and ladle the broth over the top.
  5. Top each bowl with the shredded pork and additional toppings as desired and serve immediately.
Recipe by Food n' Focus - Food, Travel, Photography at