How’s everyone’s 2012 going so far? January is usually a bit slow for me business wise, so I was a little surprised at the work load there are this week, it’s definitely a great surprise though, because to tell you the truth, I am ALL PARTIED OUT from the festivities of last year’s holiday season, so routine and normalcy is very welcoming! Below is some photos of the parties we had at our place, if you would like to see more photos of the food, please visit the album on Weeknite Meals’ FB Page Here>
The house is back to normal now, everything seems to be more spacious and airy. We are planning some minor home improvement projects, it’s a little nerve wrecking, because I am not the most handy person in the world. Though we are excited about what’s to come, there will be some before and after photos coming your way when I get up the nerve to tackle these tasks!
OK, let’s talk about the Pork and Egg crock pot stew recipe. Since I have been pretty busy with work, this week’s menu has been pretty simple. I already have a super easy and fabulous Spicy Beef Noodle crock pot recipe, though I didn’t have any stew beef laying in the freezer, so after some research, this pork stew recipe looks to be the thing to work with. It’s got a lighter broth, and the family seemed really to be taken by it. Little girl asked me for “LOTS of Pork and LOTS of soup” in her next day’s lunch box, hubby also praised the taste and tenderness of the pork. Looks like I will be making this dish pretty regularly, hope you will give it a try also!
- 4 cups chicken broth
- 1/8 cup low sodium soy sauce
- 1/8 cup light soy sauce
- 1/4 cup Chinese rice wine
- 3 tablespoons packed light brown sugar
- 5 cloves garlic, smashed
- 1 2-inch piece ginger, peeled and sliced
- 2 pieces star anise
- 1/2 tsp Kosher salt
- 1.5 pounds lean pork stew meat
- 6 eggs
- 6-10 fried tofu cubes
- 1 package of dry rice noodles
Hard boil the eggs, peel the shell and reserve aside.
Combine all other ingredients (except noodles and fried tofu) in a 5-to-6-quart slow cooker. Add the pork, then cover and cook on high 4 hours.
Add the hard boiled eggs and fried tofu into the crock pot, cook on high for another 2 hours.
Cook the rice noodles according to direction, once done divide into bowls, ladle the broth, egg, tofu and pork onto the noodles, add some vegetable if your prefer. Enjoy!
Adapted from Food Network