Pork Noodle Soup with Cinnamon and Anise

I was just over on Epicurious checking out their featured section on comfort foods, and came upon this recipe for pork simmered in a fragrant broth of cinnamon and anise. It sounds so good--and easy--that I think I'll make it this weekend. It looks just perfect for a rainy Seattle Saturday at home! The recipe comes from the December 2007 issue of Gourmet and serves 4 to 6.

Pork Noodle Soup with Cinnamon and Anise

Ingredients: I was just over on Epicurious checking out their featured section on comfort foods, and came upon this recipe for pork simmered in a fragrant broth of cinnamon and anise. It sounds so good--and easy--that I think I'll make it this weekend. It looks just perfect for a rainy Seattle Saturday at home! The recipe comes from the December 2007 issue of Gourmet and serves 4 to 6.

Pork Noodle Soup with Cinnamon and Anise

Ingredients:
2-1/2 pounds country-style pork ribs
6 cups water
2/3 cup soy sauce
2/3 cup Chinese Shaoxing wine or medium-dry Sherry
1/4 cup packed dark brown sugar
1 head garlic, halved crosswise
3 (3-inch) cinnamon sticks
1 whole star anise
5-1/2 ounces bean thread (cellophane) noodles

Chopped cilantro and sliced scallions for garnish

Directions:
1. Gently simmer all ingredients except noodles in a 6-quart heavy pot, covered, skimming as needed, until pork is very tender, 1-1/2 to 2 hours.
2. Transfer pork to a bowl. Discard bones, spices, and garlic. Coarsely shred meat. Skim fat from broth, then return meat and bring to a simmer. Rinse noodles, then stir into broth and simmer, uncovered, stirring occasionally, until noodles are translucent and tender, about 6 minutes.
3. Serve with cilantro and sliced scallions as a garnish.

--KitchenMaus

2-1/2 pounds country-style pork ribs
6 cups water
2/3 cup soy sauce
2/3 cup Chinese Shaoxing wine or medium-dry Sherry
1/4 cup packed dark brown sugar
1 head garlic, halved crosswise
3 (3-inch) cinnamon sticks
1 whole star anise
5-1/2 ounces bean thread (cellophane) noodles

Chopped cilantro and sliced scallions for garnish

Directions:
1. Gently simmer all ingredients except noodles in a 6-quart heavy pot, covered, skimming as needed, until pork is very tender, 1-1/2 to 2 hours.
2. Transfer pork to a bowl. Discard bones, spices, and garlic. Coarsely shred meat. Skim fat from broth, then return meat and bring to a simmer. Rinse noodles, then stir into broth and simmer, uncovered, stirring occasionally, until noodles are translucent and tender, about 6 minutes.
3. Serve with cilantro and sliced scallions as a garnish.

--KitchenMaus