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Pork and squash soup & oxtail soup

Okay, now I'm really giving the good stuff away. Just like all the other dishes I have been creating, I was craving oxtail soup. I never really ate it much growing up in Hawaii but I decided to try something new. I traveled to Hilo to have some and some


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Prep Time: 20 minutes | Cook Time: 2-3 hours | Ready In: 3 hours or less
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US Metric

 Pork belly pieces (1 ½ -2 lbs.)

1 whole onion, sliced half moon

5-8 garlic cloves

1 thumb ginger

1 42oz. can chicken broth and 1 box

1 packet dashi

Few pieces dried shitake

2 cubes bouillon

 Splash Oden

 Splash Aloha shoyu

 1 tablespoon Sugar

Salt to taste

Pepper to taste

Splash sesame oil

1 or 2 long green squash (peeled and chunked)

 

GARNISH:

1 bunch chopped green onion

1 thumb zested/grated ginger

1 bunch chopped cilantro

 


Cooking Process:

1.       Cut pork belly pieces in thin slices, sear with a little oil and drain (may take a couple batches)

(for the oxtail boil few hours until slightly tender, drain)

2.       In the same pot add sliced onions and caramelize (scrapping all the goodness off bottom) you can deglaze with a little sherry or white wine.

3.       Add in pork, dashi packet, shitake, garlic and ginger and 1 big can of chicken broth

4.       Simmer on medium low for 1 hour (Add more water if liquid gets low)

5.       Add in rest of chicken broth, simmer until pork is tender.

6.       Add in approximately 2 tablespoons of shoyu, 2 tablespoons of oden, 1 tablespoon sugar, salt and pepper to taste. (you may need to add more shoyu if you like the taste dominate.)

7.       When the soup is to your liking in taste add in the cubed and chunked squash.

 (no squash for oxtail)

8.       Bring to boil and simmer 15-20 minutes

9.       Add a big splash of sesame oil

 

how to serve:

**garnish with green onion, ginger and cilantro

 

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Reviewed on: Oct 8, 2013 By
Look ono Cousin!
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