Ingredients
- 1 kg Pork Bones
- 300gm Pork Speck
- 500gm Beef Bones
- 1kg Pork Loin
- 1 1/2 Finely Diced Red Onion
- 3 Cloves Minced Garlic
- 2 Tbsp Bagoong or Shrimp paste
- 1 1/2 Tbsp Fish Sauce
- 2 Tbsp Crushed Palm Sugar
- Salt and White Pepper to Taste
- 4 Litres Water
- 850gm Egg Noodles (Dried or Fresh)
- 300gm Pork Liver
- Crushed Pork Crackling (Chicharon - Optional for topping)
- Fried Garlic Bits or Shallots
- Finely Chopped Chives
- 1 Bunch Scallion Ends for Broth
- 10cm Sliced Ginger for Broth
- 1 Bunch Choy Sum
- 4 Soft Boiled Eggs (Optional)
- 2 tbsp soy sauce to marinate pork loin meat
- 1tbsp minced garlic to rub on pork loin meat
Method
- Marinate the Pork loin with soy sauce and 1 tbsp minced garlic on the meat side only, (wrap the pork up in foil but exposing the skin) then place in the fridge to dry out skin. Blanch the all the bones, including the pork speck (not the Pork Loin) by filling a big pot with water and bringing it to a rolling boil. Let them bubble away for 10 minutes. Skim off any gunky gray foam floating on top. Drain everything, rinse the bones under running water, and give your pot a quick clean.
- Put the clean bones back into the pot and cover them with fresh cold water, along with scallion ends and ginger. Bring it to a boil, then turn the heat down to a gentle simmer. Cover and let it do its thing for 2 hours, skimming off any foam that pops up.
- Meanwhile Preheat oven to 240C. Rub salt and olive oil on the pork loin skin and place in oven for 40 minutes till skin crackles then reduce the temp to 180C and cook for further 30 minutes and let rest with loosely wrapped foil. Set aside to slice later.
- After two hours the broth should be ready, then pour the broth through a strainer. I like to double strain through a finer strainer if given the time. Pick off any meaty bits from the bones, shred the meaty part of the pork speck and set them aside. Scoop out the marrow from the beef bones (that’s the good stuff!) and save it. You can toss the bones now.Pour the strained broth back into the pot and bring it to a boil. Add liver and cook for 7-10 minutes (Do not overcook). Let it cool, then slice thinly. Set aside.
- Toss in the minced onion and garlic and let them cook for 2-3 minutes until soft. Stir in the shrimp paste, fish sauce, palm sugar, then salt and pepper to taste. You can adjust seasoning accordingly. Meanwhile prepare your soft boiled eggs. I place mine in a pre-heated air fryer at 130c for 9 minutes then put in ice bath to stop cooking. Set aside.
- In a separate pot, bring water to a boil, blanch the choy sum for a couple of minutes and set aside. Then in same boiling water, cook the egg noodles to packet instructions, then drain well. In 4 large seperate bowls , evenly pile in the sliced liver and shredded beef followed by the noodles and ladle in the hot broth, followed by the sliced pork loin and blanched choy sum. If you’re feeling indulgent, drop in some bone marrow. Followed by some crushed chicharron, fried shallots/fried garlic bits and chives (optional) and a sliced soft boiled egg.
- Serve extra hot broth on the side for refills and keep your toppings within reach. ENJOY!
Product used in recipe
- SQUID BRAND - SQUID BRAND FISH SAUCE 300ML
