Shredded Pork and Sour Kimchi Soup

Name: Shredded Pork and Sour Kimchi Soup
Ingredients: Gochujang to taste (see Note); About 3 tablespoons Chinese light soy sauce; 1 to 2 tablespoons rice vinegar; 6 cups (1.4 L) vegetable stock or chicken or turkey stock; About 2½ cups (375 g) kimchi, the more sour the better; 2 pounds (910 g) well-trimmed boneless pork shoulder or country-style ribs, cut into large chunks

Preparation info

Difficulty
Medium

Appears in

Slow Cook Modern

By Liana Krissoff

Published 2017

About

A great way to use kimchi that’s been in the refrigerator awhile and is perhaps too sour to eat on its own, this soup could not be simpler. If you’d like, use less pork and stir a diced block of firm tofu into the soup in the evening.

Ingredients

2 pounds (910 g) well-trimmed boneless pork shoulder or country-style ribs, cut into large chunks
About 2½

Main course
Soup

Method

Morning

Put the pork, kimchi, and stock in the slow cooker. Cover and cook on low for 8 hours.

Evening

Turn the cooker to high. Using a slotted spoon, transfer the pork to a bowl (it’s fine if some kimchi comes along). With two forks, shred the pork, then return it to the cooker to reheat. Season the sou