Dongbei Pork Stew with Vermicelli

Step 1

Place the pork shoulder on a cutting board and cut it crosswise (left to right across the grain) into 1-inch cubes, about the size of dice. This size cooks evenly in 20 minutes.

Step 2

Place the dried shiitake mushrooms in a small bowl and pour 1 cup of boiling water over them; let soak for 5 minutes until softened.

Step 3

Lift the mushrooms out of the soaking water with a slotted spoon and set aside; strain the soaking liquid through a fine sieve into a bowl to remove any grit, keeping the liquid.

Step 4

Slice off the hard stem ends from each mushroom and discard them; slice each mushroom cap into thin strips about the thickness of a pencil, roughly ¼-inch wide.

Step 5

Peel the garlic cloves and smash each one with the flat of your knife blade to crack it open, but leave it in one piece; this releases flavor into the broth.

Step 6

Peel the fresh ginger with a small spoon and mince it into granules smaller than a grain of rice, about pencil-tip dots.

Step 7

Add 4 cups of water to a large pot and bring it to a rolling boil over high heat, about 5 minutes; you'll see large bubbles breaking the surface continuously.

Step 8

Add the pork cubes to the boiling water and stir with a wooden spoon; return to a boil, then immediately reduce heat to medium-low so the liquid barely simmers.

Step 9

Skim off any gray or white foam that rises to the surface with a small ladle or spoon, tilting it and dragging it across the top—this removes impurities for a clearer broth.

Step 10

Add the reserved mushroom soaking liquid, the sliced mushroom strips, the smashed garlic cloves, and the minced ginger to the pot.

Step 11

Stir in the soy sauce until evenly mixed, then partially cover the pot with a lid (leave a small gap for steam to escape) and simmer for 12 minutes.

Step 12

Add the rice vermicelli noodles directly to the pot and stir gently with a wooden spoon to separate them; the noodles will soften and sink into the broth.

Step 13

Cover the pot fully and simmer for 4 more minutes until the noodles are tender and can be easily crushed between your thumb and finger.

Step 14

Remove the pot from heat and taste the broth; add a pinch of salt and pepper if needed. Ladle the stew into two deep bowls, dividing pork, noodles, and broth equally.