Recipe: Yummy Pork belly soup

Pork belly soup. Add water, vegetable broth, white wine, split peas, thyme, celery seed, bay leaves, salt, and pepper; stir to combine. How To Make Pork Belly Cabbage Soup. Add in pork belly and turn the heat down to medium.

The broth is delicate with hints of ginger, soy sauce and sesame oil and soft cooked eggs. The first time I made Asian pork belly bean soup was when one of our Chinese exchange students cooked up some pork belly for Eric and I. He stir fried several pounds of pork belly, and while the flavor was good, it was a bit tough, and we had a mountain of it left over. You can have Pork belly soup using 10 ingredients and 4 steps. Here is how you achieve it.

Ingredients of Pork belly soup

1. Prepare 300 g of pork belly (whole).
2. Prepare 100 g of cabbage, peel layer by layer and halve.
3. It's of Tofu skin.
4. Prepare of Salt and pepper and stock (seasoning).
5. Prepare of Sauce.
6. You need of Dried shrimp paste roasted.
7. It's of Salt.
8. You need of Bird eye chilli.
9. Prepare of Vinegar.
10. Prepare of Water.

I used pork belly in this version along with other ingredients such as potato, saba banana, and pechay (or baby bok choy). It is a perfect dish that you can enjoy during cold and rainy weather. In this nilaga version, I added Knorr Pork Cube to provide more flavor to the dish. For the Pork Belly: In a medium bowl, whisk together the garlic, ginger, chili paste, honey, soy sauce, and sesame oil.

Pork belly soup step by step

1. In a pot with water,bring pork belly to boil then add salt pepper and stock to taste. Put the tofu skin in cook until the meat tender..
2. Put the heat off, add the cabbage..
3. Sauce, roast the shrimp paste. Then add chilli,water,salt,vinegar. Dissolve everything..
4. Cut pork belly into slices before serving. Optional you can use any sauce you like if you can't cop shrimp paste..

Add the diced pork belly and stir to coat. Pork belly ramen I decided to use pork belly because I just can't get over how unctuous and decadent it feels to eat generous slices of it. I first roasted the belly to create some depth and flavor and then removed the bones and cooked them in chicken stock (another cheat) with garlic, ginger, spring onions, soy sauce, fish sauce and a few. This is a classic French version of the cabbage soup ( soupe aux choux ). Fresh cabbages are blanched, sliced and cook with smoked pork belly and chicken stock.