Pork With Sticky Asian Glaze

• 1 tbsp vegetable oil
• 1 None pork shoulder roast (about 3 1/2 lbs)
• 5 None shallots, thinly sliced
• 2 slices fresh ginger, chopped
• 5 cloves garlic, thinly sliced
• 1/2 cup dark soy sauce
• 1/2 cup packed light brown sugar
• 2 None whole star anise
• 2 cups reduced sodium chicken stock
• 2 cups water
• 8 None dried whole shiitake mushrooms
• 1/3 cup canned bamboo shoots, rinsed
• 2 1/2 lbs fresh thick rice noodles
• 1 bunch Chinese broccoli, cut into 2 inch lengths
• 3 None green onions, thinly sliced

1. Heat the oil in a Dutch oven on medium heat. Add the pork and cook until browned all over. Add the shallots, ginger and garlic and cook for 1 min. Add the dark soy sauce, sugar, star anise, stock and water to the pan; bring to a boil. Reduce the heat to low; cover and simmer for 1 1/2 hours, turning the pork occasionally.
2. Meanwhile, soak the mushrooms in warm water for 20 mins. Remove the stems and cut the mushrooms in half. Add mushrooms and bamboo shoots to the pan; simmer, uncovered, for 30 mins, turning the pork occasionally.
3. Remove the pork from the pan. Cover to keep warm. Strain the cooking liquid into a large bowl, reserving the mushroom mixture. Measure 2 2/3 cups of the cooking liquid and place in a medium saucepan. Bring to a boil. Boil uncovered, for about 10 mins or until reduced to 3/4 cup.
4. Meanwhile, place the rice noodles in a heatproof bowl. Cover with boiling water. Let stand until tender. Drain well. Steam the broccoli until just tender. Slice the pork thickly. Place noodles on serving plates. Top with the broccoli, sliced pork and the mushroom mixture. Drizzle with the reduced cooking liquid and garnish with the onions.

vegetable oil, pork shoulder roast, shallots, ginger, garlic, soy sauce, brown sugar, star anise, chicken stock, water, shiitake mushrooms, bamboo shoots, rice noodles, chinese broccoli, green onions

Taken from recipes-plus.com/api/v2.0/recipes/21011 (may not work)