Noodle Soup with Soy-Cooked Pork (Slack Season Tan Tsi)

Ingredients

• 12 cooked peeled shrimp
• 1 tablespoon minced garlic (about 3 cloves), mashed to a paste with side of a large heavy knife
• 1 tablespoon Chinese black vinegar (preferably Chinkiang)
• 1 cup chopped fresh cilantro (from 2 bunches)
• 1 lb dried Chinese wheat noodles or rice vermicelli
• 2 cups fresh mung bean sprouts
• About 6 cups chicken stock (or 5 cups reduced-sodium chicken broth plus 1 cup water)
• + 10 more ingredients
• • ½ teaspoon salt
  • 2 slices dried licorice root or 2 Turkish bay leaves
  • 2 ¹/₃ cups water
  • 2 oz Chinese rock sugar (sometimes called rock candy), crushed with bottom of a heavy skillet
  • 2 ½ tablespoons Chinese Shaoxing cooking wine or medium-dry Sherry
  • ²/₃ cup dark soy sauce
  • ½ cup finely chopped shallots (2 medium)
  • ¼ cup peanut oil
  • 1 lb boneless fatty pork belly (preferably with skin, partially frozen)
  • 1 oz dried Chinese black mushrooms or dried shiitakes

1. Make pork topping: Soak mushrooms in hot water to cover until tender, about 30 minutes. Drain well, discarding soaking liquid and stems, then finely chop caps. 2. While mushrooms soak, finely chop pork belly (partially frozen meat will be easier to chop; return pork to freezer if it's too th...

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