What You’ll Need:

For the Pork

3-4 Lbs Boneless Pork Shoulder

4 Tbsp Yellow Mustard

4 Tbsp Cane Sugar or Light Brown Sugar

5 Tbsp Salt

4 Tbsp Pepper

4 Tbsp Paprika

For the Broth:

6 Quarts of Water

2 Cups Dried Shitake

3-4 lbs Chicken Legs

2 Smoked Ham Hocks

1 lbs Smoked Bacon

1 Bunch Green Onion

1 Large Onion, Cut into Quarters

2 Large Carrots, Cut Into 2 Inch Pieces

Mirin Cooking Wine to Taste

Soy Sauce to Taste

Salt to Taste


1 10oz pack of Dry Chinese or Ramen Noodle

For the Bok Choy

1 Bunch Bok Choy

4 Cloves of Garlic, Sliced Lengthwise

4 Tbsp Rice Vinegar

3 Tbsp Soy Sauce

What You’ll Do:

For the Pork:

  1. Mix the sugar, salt, pepper and paprika.
  2. Coat the pork in yellow mustard and then liberally season the meat with the spice mix.
  3. IF SMOKING: heat smoker to 250. Smoke pork for about 3 hours or until the internal temp is 160 then wrap with foil and cook for an additional 3 hours or until the internal temp is 200.
  4. IF BAKING: heat oven to 250 then cook the pork for 6 hours or until the internal temp is 200. Be sure to baste with the juices every hour or so.
  5. Remove and shred the pork.

For the Broth:

  1. While the pork cooks, set a pot of water over high heat and bring to a boil.
  2. Once boiling, add the dried shitake and reduce to a simmer for 30 minutes.
  3. Remove shitake with slotted spoon and add the chicken legs. Simmer stock for 1 hour or until meat is falling from the bone.
  4. While chicken is simmering, heat oven to 400 degrees and roast the ham hocks for 20 minutes.
  5. Remove chicken then add the ham hocks and bacon. Cook for 45 minutes. **be sure to add more water to keep both chicken and ham fully covered.
  6. Remove ham and bacon then add the onion, carrot and green onion. Simmer for another 45 minutes.
  7. Remove Veg and strain the mixture to remove any left-over pieces of veg, meat or mushroom.
  8. Taste broth and add salt to taste. Then add a large 4-5 tbsp of soy sauce and about the same amount of rice wine. Taste mixture and adjust if needed.

For the Bok Choy:

  1. Heat oil in over medium high heat in a sauté pan until shimmering.
  2. Sauté garlic until fragrant and slightly browned.
  3. Add the Bok Choy and cook for 3-4 minutes or until it begins to soften.
  4. Add the vinegar and soy sauce and cook until liquid has reduced almost completely and bok choy is very soft.

To Serve:

  1. Place a heaping serving of noodles into a large soup bowl.
  2. Ladle hot broth over the noodles.
  3. Add the pork, bock choy and half of a boiled egg to the sides of bowl.
  4. Garnish with toasted sesame seeds and your favorite hot sauce if you want a little extra spice.
  5. Enjoy!!

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