For the pork (or use leftover slow-cooker pork and skip this section, see notes for details): 1. Juice lime 2. Place pork in the crockpot. Pour the chicken broth, 1/2 cup soy sauce, 1/4 cup rice vinegar and fish sauce over the pork. Add the thai red curry paste, ginger, chili paste, lime juice, Chinese five spice powder, black pepper and 1 tablespoon brown sugar. Cover the crockpot and cook on low for 7-8 hours or on high for 4-6 hours (we recommend going low and slow). 3. Remove pork but reserve cooking liquid in the crock pot. For the squash: 1.Preheat the oven to 400. 2. In a small bowl mix together the melted coconut oil, curry powder, miso, brown sugar and a good pinch of pepper. Add the cubed squash to a greased baking sheet and pour the curry mixture over the squash. Toss well. 3. Bake for 30-40 minutes, tossing a couple of times during cooking. You want the squash to be lightly browned and crisp. To caramelize the pork: 1. Shred pork. 2. Heat a large skillet over medium heat. Add the sesame oil. 3. Once hot, add enough pork to cover just the surface of your skillet, do not over crowd the skillet. Sprinkle a little brown sugar over the pork, add 2 tablespoons soy sauce and 2 tablespoons rice vinegar, toss. Allow the pork to caramelize, about 2 minutes. Stir and allow the pork to continue to caramelize, about 3-5 minutes total. Remove the pork from the skillet, repeat with the remaining pork. Keep the pork warm. For the soup: 1. Add sliced mushrooms to the crockpot and turn to high 2. Add the soba noodles to the crockpot and allow them to cook 5 minutes. Once the noodles are cooked, stir in only half of the pork. Last steps: 1. While pork is caramelizing and noodles are cooking, soft boil eggs, and chop carrot, jalapeno, green onion, and cilantro. 2. Ladle the soup into bowls. Top with extra caramelized pork, curry roasted acorn squash and an egg. Season the egg with salt and pepper, add the carrots, jalapeños, green onions and cilantro.
If you're using leftover pork follow these directions for the soup: 1. In a large soup pot combine chicken broth, 1/2 cup soy sauce, 1/4 cup rice vinegar and fish sauce over the pork. Add the thai red curry paste, ginger, chili paste, lime juice, Chinese five spice powder, black pepper and 1 tablespoon brown sugar. Bring to a boil and then turn down to meduim heat. 2. Add the mushrooms and cook until tender, about 5 minutes. 3. Add the soba noodles and cook until tender, about 5 minutes depending on brand. 4. Add half of the caramelized pork.