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

Ingredients

  • 6 cups chicken stock (or 5 cups reduced-sodium chicken broth plus 1 cup water)
  • 2/3 cup dark soy sauce
  • 2 slices dried licorice root or 2 Turkish bay leaves
  • ½ cup shallots
  • ¼ cup peanut oil
  • 1 cup fresh cilantro
  • 1 well-seasoned 14-inch flat-bottomed wok
  • + 12 more ingredients
    • ½ teaspoon salt
    • 1 ounce dried Chinese black mushrooms or dried shiitakes
    • 2 ½ tablespoons Chinese Shaoxing cooking wine or medium-dry Sherry
    • 1 pound boneless fatty pork belly (preferably with skin, partially frozen)
    • 2 ounces Chinese rock sugar (sometimes called rock candy)
    • 12 cooked peeled shrimp
    • 1 pound dried Chinese wheat noodles or rice vermicelli
    • 2 1/3 cups water
    • 1 tablespoon minced garlic
    • 2 cups fresh mung bean sprouts
    • 1 tablespoon Chinese black vinegar
    • 1 2-qt Chinese clay pot or heavy saucepan

Soak mushrooms in hot water to cover until tender, about 30 minutes. Drain well, discarding soaking liquid and stems, then finely chop caps. While mushrooms soak, finely chop pork belly (partially frozen meat will be easier to chop; return pork to freezer if it's too thawed to chop), then bring t...

View full recipe at Epicurious

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