Pulled pork isn’t just for barbecue

  • By Alison Ladman Associated Press
  • Thursday, September 26, 2013 7:55pm
  • Life

We tend to associate pulled pork with Southern-style barbecue. But for this hearty fall soup, we decided to take our favorite moist and tender pork in a decidedly Japanese direction.

We started by marinating medallions of pork tenderloin in garlic and oil. Time is your friend here, so don’t hesitate to let it go overnight.

Then we saute onions and shiitake mushrooms until brown, and bring that and the pork to a simmer in chicken broth. Once the pork is tender, we use forks to pull it into delicious strands.

Add some fresh ginger and soba noodles and you have a fresh, warming take on pulled pork.

Shiitake ginger noodle soup with garlic pork

1 1-pound pork tenderloin, cut into 1-inch medallions

4 cloves garlic, minced

3 tablespoons vegetable oil, divided

2 6-ounce containers shiitake mushrooms, stalks discarded, sliced

1 large yellow onion, sliced

6 cups (1 1/2 quarts) low-sodium chicken broth

2 tablespoons grated fresh ginger

6.2 ounces soba noodles (two-thirds of a 9.3-ounce package)

3 scallions, sliced

Salt and ground black pepper

In a zip-close plastic bag, combine the pork medallions, garlic and 1 tablespoon of the vegetable oil. Shake to coat evenly, then refrigerate for at least 2 hours and up to overnight.

When ready to cook, in a large saucepan over medium-high, heat the remaining 2 tablespoons of vegetable oil. Add the mushrooms and onion and cook until lightly browned, stirring frequently, about 10 minutes.

Add the pork and garlic from the bag, along with the chicken broth. Bring to a boil, then reduce to a simmer, cover, and cook for 30 minutes.

Use a slotted spoon to transfer the pork to a plate. Using 2 forks, shred the pork pieces, then return the meat to the pot. Add the ginger and bring to a boil. Add the noodles and cook until tender, about 4 minutes. Stir in the scallions and adjust the seasoning with salt and pepper.

Makes 8 servings. Per serving: 230 calories; 60 calories from fat (26 percent of total calories); 7 g fat (1 g saturated; 0 g trans fats); 35 mg cholesterol; 26 g carbohydrate; 2 g fiber; 3 g sugar; 18 g protein; 260 mg sodium.

More in Life

Co-owner Jason Parzyk carries two growlers to fill as he serves up beer at Lake Stevens Brewing Co. The first brewery in the city is celebrating one-year anniversary this weekend. (Andy Bronson / The Herald)
Beer of the Week: Lake Stevens Brewing Co.’s Sour Imperial

The beer has a depth and a complex flavor profile that goes beyond just another barrel-aged stout.

Now is the perfect time to design the garden of your dreams

Find inspiration in gardening magazines, on the internet, in your neighborhood and at nurseries.

Around Thanksgiving, gardeners give thanks for the garden

What are they most thankful for? The pleasure they receive from spending time in their yards.

Great Plant Pick: Thuja occidentalis ‘Degroot’s Spire’

What: An exceptional selection of the eastern arborvitae, Thuja occidentalis “Degroot’s Spire”… Continue reading

AC/DC founding member Malcolm Young dead at 64

The older brother of bandmate Angus Young was the group’s key writer and leader.

Garden clubs in Snohomish, Island counties

Alderwood Garden Club: Cedar Valley Grange Hall, 20526 52nd Ave. W., Lynnwood;… Continue reading

Home and Garden calendar for Snohomish County and beyond

Printing workshop: with artist and naturalist April Richardson, 1 to 3 p.m.… Continue reading

Legendary bluesman Curtis Salgado to play Arlington show

The Northwest blues-soul-funk-R&B living legend performs with Ben Hunter and Joe Seamons Nov. 18.

This year’s Snohomish Blues Invasion has an all-star lineup

Proceeds send the CD Woodbury Trio and the Benton-Townsend Duo to the International Blues Challenge.

Most Read