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« Mashed Potatoes with a Beef Stew Gravy | Main | Tatars, Sausage, & Kraut »
Monday
Jan112010

Spicy Asian Pork Stew

By Jessica Cameron

  • 4-6 tblsp of canola oil
  • 3-5 boneless pork chops (sliced into strips or cubes)(Approximately 1-1/4 to 1-1/2 lbs)
  • Half bag of bean sprouts (approx 6 oz)
  • 1 red bell pepper, sliced into thin strips (julienne)
  • 1 yellow or orange bell pepper, sliced into thin strips (julienne)
  • 1 onion (diced)
  • 2 large carrots (peeled and diced)
  • 3 stalks of celery (diced)
  • 8-9 oz of Udon noodles (egg noodles can be substituted, if need be)**
  • Crimini/Shiitake dried mushrooms (2 oz dried) soaked for 30 minutes in warm water to reconstitute  (save 1 cup of the broth the mushrooms soaked in)
  • 32 oz of chicken broth
  • ½ cup white vermouth (dry or dry sherry)
  • 1/8 cup soy sauce (low sodium)
  • ¼ cup rice vinegar
  • 1 bundle of green onions
  • 1 tsp of red pepper flakes (optional)*
  • Sriracha Hot Chili Sauce (optional)*

 Marinade for Pork:

  • 2/3 cups of rice wine vinegar
  • 1/2 cup roasted sesame oil
  • 1/4 cup canola oil
  • 2 tblsp of lemon juice
  • 3 tblsp of fresh ginger finely chopped (or 3 tsp of ginger powder)
  • 2 tblsp of fresh garlic finely chopped (or 3 tsp of garlic powder)
  • 2 tblsp of red pepper flakes
  • 2/3 cup of soy sauce (non low sodium)
  • 2 tblsp dried minced green onion

     Slice pork chops into ¼ strips or ¼ inch cubes (your choice).  Marinate for at least an hour saving the marinade once done.  In approx 2-3 tblsp of canola oil sauté the pork (now removed from the marinade, marinade set aside) 3-4 minutes over medium heat. Take the pork out of the pan and set in a bowl to be added to the soup later.

     Add a couple more tablespoons of canola oil to the pan that will have some marinade left in it (if not add a tblsp or two of marinade to the miripoix), and bring to medium high setting of heat.  Add your miripoix (carrot, celery, onion).  Sauté for approximately 10 minutes until all are softened, but not browned.  Add 32 oz of chicken stock to the miripoix and scrape the pork drippings from the bottom of the pan. Once satisfied you’ve removed all the ‘good bits’ from the bottom of the pot, add ½ cup of dry vermouth/sherry to the broth, along with the mushrooms (now sliced into strips), 1 cup of the mushroom water, and the rest of the marinade to the broth and bring to a steady simmer for 10 minutes. 

     Now add the sprouts, red bell pepper, soy sauce, rice vinegar, and red pepper flakes (optional). Add the pork back in and simmer on low for approximately 30 minutes.

     In a separate pot, boil your udon noodles. They need only 3-4 minutes, so watch them, they cook quickly. PLEASE NOTE: make only the noodle portion you need for that evening.  The soup base will reheat a number of times, but the udon noodles are delicate and will turn to mush after one reheat if left in the soup base.  It’s best to make the noodles you need each time you reheat the soup base.

     Place your cooked udon noodles in the bottom of a medium depth bowl, and pour the soup base over the noodle pile to desire quantity. Serve topped with green onions chopped on top and Sriracha (check the heat prior to adding as the red pepper flakes can be intense) and enjoy!  Satisfies the pallet of anyone who enjoys a good hot & sour soup!  Yum!  A bit Americanized, but tasty none the less! 

** Recommended Noodles:  Azumaya Wide Cut Noodles (Fresh, found in the produce section in 9 oz packets, good for 2 people)

     Also suggested, Australiann dried Udon noodles in 10 oz packages, WelsPac Undo Noodles, just use in the quantities you need that night 2-3 oz per person. Delicious.

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