Spicy Pork Soup Food

SPICY PORK RAMEN NOODLE SOUP

Steps:

• Preheat the oven to 150C/300F. Place a large casserole pan on the hob, add 1 tbsp of the oil and heat until very hot.
• Season the pork with the salt and pepper and place in the pan with the hot oil. Seal on all sides.
• Pour the stock over the pork.
• Add in the onion, the whole carrot, celery, garlic and ginger.
• Now add the mirin, soy sauce, gochujang and the red chilli. Bring to the boil, then place a lid on the pan and place in the oven for 4 hours. NOTE: Check two or three times during cooking, and top up with a little boiling water if needed. You'll need at least 1 litre of liquid left by the time the pork finishes cooking.
• Take the pan out of the oven and place the pork on a chopping board. Remove and discard the layer of fat. Shred the pork using two forks.
• Place a sieve over a large bowl and strain the cooking liquid. Throw the strained vegetables away and place the liquid back in the pan with the shredded pork. Leave on a low heat to keep warm.
• Place the eggs in a small pan. Just cover with cold water. Bring to the boil, then simmer for 6 minutes.
• Remove the eggs from the heat and place in a bowl of cold water to stop the cooking process.
• If you're using dried noodles, place the noodles in a pan of boiling water and boil for 5 minutes. Then drain, run under cold water (to stop them sticking) and put to one side.
• Heat the remaining oil in a frying pan.
• Add the leek, season with a pinch of salt and pepper then fry for 5 minutes, stirring a couple of times.
• Push the leeks to one side of the pan and add the spinach to the pan. Allow to wilt for 1 minute.
• Divide the noodles between four bowls. Top with the hot broth, shredded pork, leek, spinach and carrot matchsticks.
• Carefully peel the two eggs and slice in half. Place 2 halves in each bowl.
• Garnish the soup with spring onions, then sprinkle with the white and black sesame seeds and the chilli flakes before serving.

PORK VEGETABLE SOUP

Steps:

• Sprinkle pork with garlic powder. In a large skillet, brown pork in oil; drain., Transfer to a 4-qt. slow cooker. Add the remaining ingredients. Cover and cook on low for 7-8 hours or until meat is tender. Discard bay leaves.

SPICY GROUND PORK SOUP

Steps:

• Combine all the spices for the spice mixture in a bowl. Set aside.
• Turn the broiler on. Transfer the peppers to a baking sheet and drizzle with 1 tablespoon neutral cooking oil. Transfer to the broiler, cut-side down, for 8-12 minutes or until the skins of the peppers are blistered and charred. Check on the peppers periodically as they cook. Remove the peppers from the broiler and transfer to a plate to cool. Once the peppers are cool enough to handle, remove and discard the skins. Dice the peppers and set aside.
• Finely mince the chipotles in adobo sauce and transfer to a bowl with the 2 tablespoons additional adobo sauce. Reserve any remaining chipotles in adobo sauce for another use.
• As the peppers are broiling, prepare the spicy ground pork. In a large soup pot, heat the remaining 1 tablespoon neutral cooking oil over medium high. Add the ground pork and season with salt and pepper. Cook, breaking the pork up with a spoon, for 12-15 minutes or until it is completely cooked through and well-browned. Season with half the spice mixture. Using a slotted spoon, transfer the pork to a bowl.
• If there is excess fat in the pot, drain off all but 1 tablespoon and return the pot to the stove.
• Return the soup pot to medium heat and add the onion and carrots. Cook for 4-5 minutes until they just begin to soften. Add the garlic and cook for 45 seconds until fragrant.
• Pour in 1 cup of the chicken stock and scrape up any browned bits stuck to the bottom of the pot. Pour in the remaining chicken stock.
• Add the crushed tomatoes, peeled and diced peppers, chipotles and adobo sauce, cubed potatoes, cooked pork, and the remaining spice mixture and bring to a boil.
• Reduce heat and simmer for 30 minutes or until the potatoes are fork tender. Taste and season to your preferences.
• Cut the lime in half. Combine the diced avocado with juice from 1 lime half and a sprinkle of salt. Add the diced Thai chili peppers and the oregano, crushing the oregano in your fingers as you sprinkle it over the avocado. Toss with a fork. Set aside.
• Divide the spicy ground pork soup between bowls and pile the avocado garnish on top. Enjoy!

SPICY PORK SOUP

Steps:

• Heat sesame oil in heavy large saucepan over medium-high heat.
• Add pork, sliced green onions and minced ginger and stir-fry 1 minute.
• Add chicken broth, pasta, bean sprouts and soy sauce.
• Bring soup to boil.
• Reduce heat to medium-low and simmer until pork is cooked through and pasta is just tender, about 3 minutes.
• Season soup to taste with cayenne pepper and salt.

CRISPY PORK NOODLES

Steps:

• Make vinaigrette: In a bowl, combine peanut butter, soy sauce, chili oil, lime juice, honey and five-spice.
• Heat canola oil in a large cast-iron skillet on medium-high. Add pork and cook, breaking up into tiny pieces, 4 minutes. Then cook, without stirring, 3 minutes. Turn and cook, stirring often, until crispy and browned, 3 to 4 minutes more.
• Meanwhile, cook noodles per package directions. Drain, reserving 1/2 cup cooking liquid.
• Toss garlic, ginger and red chile in pan with pork and cook 2 minutes. Remove from heat.
• Whisk 1/4 cup reserved cooking liquid into bowl with vinaigrette, and toss in noodles to coat, adding more liquid as necessary. Then toss with tatsoi until beginning to wilt. Top with crispy pork and sprinkle with scallions and peanuts if desired.

SPICY HOT AND SOUR SOUP WITH PORK

Steps:

• Heat the oil in a large pot over medium-high flame.
• Add the smashed garlic, ginger paste, chili paste, shiitake and oyster mushrooms, and bamboo shoots. Cook 1-2 minutes, stirring constantly.
• Mix the soy sauce, vinegar, salt, pepper, and sugar in a small bowl, pour it into the pot. Cook 2-3 minutes to let flavors blend.
• Pour in the chicken broth, bring the soup to a boil, and simmer for 10 minutes.
• Meanwhile, dust pork with cornstarch. You will probably need about 2-3 tbsp, depending on how much pork you have. Season with a few shakes of white pepper and mix thoroughly.
• Heat a pan with 1 tbsp oil and fry pork until mostly cooked through. It will finish cooking in the soup but you want the outside a little brown. Add to soup.
• If you haven't already, dissolve the 3 tbsp cornstarch in the 1/4 cup water and stir until smooth. Pour into the soup and continue to simmer 5 more minutes, until soup thickens. If using tofu, add at this step.
• Remove the soup from the heat and stir in 1 direction until the soup is spinning on its own. Then, slowly pour in eggs in a steady stream using a fork to stir if necessary to break up pieces. (The egg should be cooked almost immediately.).
• Add scallions and enjoy!

SPICY PORK + KALE UDON NOODLE SOUP

Steps:

• Cook the Fortune Udon noodles in a large pot according to package directions (add 1 1/4 cups of boiling water and seasoning packet to the noodles and simmer for 3 minutes). Set aside.
• Heat the oil in a medium saute pan over medium high heat, add the ground pork, garlic, ginger, lemongrass, fish sauce, soy sauce, Sriracha, Togarashi seasoning and black pepper and cook for about 5 minutes or so until the pork is cooked all the way through.
• Return the pot of cooked Udon noodles back to the burner, add the chicken broth, garlic salt, kale, corn and green onions, and let simmer over medium heat until kale is wilted and the corn is cooked through.
• Add the cooked spicy pork mixture and stir together, simmering for a few more minutes until the flavors are blended through the soup.
• Serve the Udon noodle soup immediately and garnish with additional sliced green onions and a pat of butter until melted, for garnish.

SUPER QUICK SPICY PORK NOODLE SOUP

Steps:

• 1.Heat the vegetable oil in a large, deep saucepan over high heat. Add the pork and spread it out. Allow it to sear for 5 minutes or until you get some nice golden brown colour on the pork. Then break it up with your spatula. Add the garlic and stir-fry for another minute. Then stir through the gochujang paste.
• 2.Add the vinegar, soy sauce and chicken stock. Simmer for 2-3 minutes. Then add the baby spinach and cook for a further minute or until the spinach has wilted.
• 3.Divide your cooked noodles among serving bowls. Ladle over the soup mixture. Top with spring onions and serve.
• Notes: - Korean gochujang is a fermented chilli paste available online or from the Asian aisle of most supermarkets.

SPICY PORK SOUP

Steps:

• Heat sesame oil in heavy large saucepan over medium-high heat. Add pork, sliced green onions and minced ginger and stir-fry 1 minute. Add chicken broth, pasta, bean sprouts and soy sauce. Bring soup to boil. Reduce heat to medium-low and simmer until pork is cooked through and pasta is just tender, about 3 minutes. Season soup to taste with cayenne pepper and salt. Ladle soup into bowls and serve.

SPICY PORK AND MUSTARD GREEN SOUP

Steps:

• Mix pork, garlic, ginger, Sichuan peppercorns, red pepper flakes, and cumin in a medium bowl. Heat oil in a large pot over medium heat. Add pork mixture; season with salt and pepper and cook, stirring and breaking up with a spoon, until browned and cooked through, 8-10 minutes.
• Add broth and bring to a boil; reduce heat and simmer until flavors meld, 8-10 minutes. Add mustard greens, scallions, soy sauce, and fish sauce and cook, stirring occasionally, until greens are tender, 5-8 minutes; season with salt and black pepper.
• Meanwhile, cook noodles according to package directions; drain.
• Divide noodles among bowls and ladle soup over.

SPICY PORK NOODLE SOUP

Steps:

• MIX pork, cornstarch, salt and white pepper in medium bowl. Cover. Refrigerate 20 minutes
• MEANWHILE, soak rice noodles in warm tap water 15 minutes. Drain. Rinse noodles under cold water to cool. Set aside.
• HEAT oil in medium saucepan on medium heat. Add red chili paste, chile and garlic; stir fry 1 minute. Add broth; bring to boil. Add pork and noodles, stirring to separate pork pieces. Return to boil. Stir in green onions. Ladle soup into bowls. Serve immediately.