Friday, January 21, 2011

Wendell's Chinese Roast Pork Soup

Wendell usually makes this with won bok, but this time he used mustard cabbage. He also added shiitake mushrooms, though the recipe doesn't call for it. Also, you can't see it too good in the picture, but it also has long rice noodles.


This is the recipe Wendell follows, but he doubles or I swear even triples it 'cause we always end up with enough to feed an army.

2 1/2 oz. long rice noodles
1/2 lb. Chinese cabbage
4 cups chicken broth
1 x 1 inch piece ginger, sliced thin
3/4 lb. Chinese roast pork
2 tbs. shoyu
1 tbs. Chinese rice wine
1/2 tsp. sesame oil

Soak the noodles in warm water. Put the chicken broth and ginger in a pot and boil. Add the cabbage and cook for about 3 minutes. Drain the noodles and add to the pot, cook for another 5 minutes. Add cut up roast pork, shoyu, rice wine and sesame oil. Cook for another 3 to 4 minutes.

If you're inclined to make your own roast pork instead of buying it you can check out how to make it here


K and S said...

yummy! that would be perfect for dinner today!

jalna said...

Kat, I brought this for home lunch 3 days in a row and never tired of it! So ono!

Erick said...

That looks so ONO, I getting hungry just looking at the picture.

jalna said...

Me too Erick!

Betty Townsend said...

Oh, wow...this looks so good!!!

OkiHwn said...

Surely looks great and must taste good too!!!

jalna said...

Betty, I'm thinking about asking Wendell to make it again, with won bok this time.

It's winnahs, Nate!

Anonymous said...

What is the substitute for Chinese rice wine.. I don't have that..

jalna said...

Anon, Wendell said that he would use sherry in place of the rice wine.