Cooking with Rena Lee

Prep Time: 10 min
Cook Time: 4 1/4 - 8 1/4 hrs

Yield:6

INGREDIENTS:

1/2 cup	low-sodium soy sauce
1/2 cup	dark brown sugar
2 tbsp	rice wine vinegar
1 tsp	toasted sesame oil
1in piece	fresh ginger, peeled and sliced
1/4 - 1/2 tsp	crushed red pepper
2 1/2 lb	pork shoulder, trimmed and cut into 2in pieces
12 oz	soba noodles

DIRECTIONS:

In a 4-6 qt slow cooker, stir together the soy sauce, sugar, vinegar, oil, ginger, and crushed red pepper. Add the pork and toss to combine. Cover and cook until the pork is tender, on low for 7-8 hours or on high for 4-5 hours.
Fifteen minutes before serving, cook the soba noodles according to the package directions, adding the bell peppers and snow peas to the water during the last minute of cooking.
Meanwhile, transfer the pork to a medium bowl; set aside. Pour the cooking liquid into a large skillet and boil until slightly thickened, 4-5 minutes. Add the pork and toss to combine.
Serve the pork over the noodles and vegetables; sprinkle with the peanuts.