Chinese Pork Noodle Soup

Put in the oven, at 325 F:
2 lbs pork shoulder, cut into large chunks
1 yellow onion, cut in half
4 cloves garlic, smashed
2 tsp brown sugar
1/8 cup soy sauce
1 cup Chinese rice wine
hot water to cover
spices (see below)

In a cheese cloth bag:
4 star anise
1/2 cinnamon stick
black peppercorns
1 ginger root, sliced
orange rind strips - half the skin of a mandarin orange
1 red chili pepper

Add the following after the first two hours (and remove the yellow onion), and put back in oven for another hour:
2 daikon roots - cut into thin disks
1 bunch scallions, light parts chopped
1 bunch carrots, cut into thin disks
1 bunch collard greens, stems removed and cut into small pieces
a generous amount of fresh shitakes, stems removed

Serve with noodles

Notes:
- It probably tastes even better if cooked for an extra hour.
- Spanish version: tomatoes, leeks, red onions, potatoes, ancho chili, chipotle (or red chilies), oregano, red wine, cumin, paprika, thyme. http://www.epicurious.com/recipes/food/views/Spanish-Pork-Braise-235849